Shrimp, this Mediterranean seafood, are simply universal. As someone once said “you can barbecue it, boil it, broil it, bake it, saute it…” And, let’s be honest, one must be crazy not to love these little creatures! Most people actually eat shrimp during the summer, but who said they are only for the season?
Whenever you feel like eating shrimp, you can do it. You just need a bunch of products at hand and a little bit of imagination. Today’s recipe includes a fabulous combination of products, all of which make the food tasty as hell!
Before we begin, though, we would like to give you some advice about shrimp’s preparation and consumption:
De-shell the shrimp leaving the heads and tails (as we suggested). Use a sharp knife to make a shallow cut throughout the shrimp’s back. Take the gut away and wash the shrimp under cold water.
Cook the shrimp in olive oil (about a minute at each side) until they turn golden. When ready, leave them aside.
To prepare the sauce use the same frying pan you used for the shrimp. Fry the onion and the green pepper for 5-6 mins and then add the garlic. After a minute mix everything with the tomato sauce, the star anise and the red pepper powder. It’s time for the Ouzo. Remember that it’s just for flavor! After 1-2 mins add the tomatoes, sugar, salt and pepper. Boil the sauce and cook for 8-10 minutes. In the end, season with basil, oregano and half of the feta.
Preheat the oven at 200ºC. Now arrange in a baking tin just as you’re preparing Greek moussaka. Place sauce at the bottom, then shrimp and so on. On top put some more feta and the meal is ready for the oven.
Bake for about 20 minutes or until the cheese gets brownish. Serve with toasted bread sprinkled with olive oil and oregano. Bon appetite!
If you don’t have time to prepare the sauce, you can always get some of our Greek sauces as you click here!
- You might wanna leave the heads and the tails of the de-shelled shrimp. Why? Well, first of all, a tail would make the shrimp look better in the plate. Secondly, the heads are not there just for decoration. They tend to give more flavors to the dish itself. What you actually eat from the whole thing is what’s inside the shell.
- When cooking shrimp and there’s cheese in the recipe, we advise you to choose high quality feta (for example). The aromas of the good cheese will most likely become even more intense when mixed with the hot flesh of the shrimp.
- Don’t forget to combine this exotic seafood with a really good wine! Of course, if wine is not your thing, you can always switch to Ouzo with a lot of ice in the glass.
De-shell the shrimp leaving the heads and tails (as we suggested). Use a sharp knife to make a shallow cut throughout the shrimp’s back. Take the gut away and wash the shrimp under cold water.
Cook the shrimp in olive oil (about a minute at each side) until they turn golden. When ready, leave them aside.
To prepare the sauce use the same frying pan you used for the shrimp. Fry the onion and the green pepper for 5-6 mins and then add the garlic. After a minute mix everything with the tomato sauce, the star anise and the red pepper powder. It’s time for the Ouzo. Remember that it’s just for flavor! After 1-2 mins add the tomatoes, sugar, salt and pepper. Boil the sauce and cook for 8-10 minutes. In the end, season with basil, oregano and half of the feta.
Preheat the oven at 200ºC. Now arrange in a baking tin just as you’re preparing Greek moussaka. Place sauce at the bottom, then shrimp and so on. On top put some more feta and the meal is ready for the oven.
Bake for about 20 minutes or until the cheese gets brownish. Serve with toasted bread sprinkled with olive oil and oregano. Bon appetite!
If you don’t have time to prepare the sauce, you can always get some of our Greek sauces as you click here!
