Maria Shrimp Saganaki
|1||White onion, peeled and cut into 1/2" dice|
|1||Green bell pepper, seeded and cut into 1/2" dice|
|1||Red bell pepper, seeded and cut into 1/2" dice|
|6||Plum tomatoes peeled and seeded*|
|5 tbsp.||Extra virgin olive oil|
|2 tsp.||Chopped garlic (about 2 large cloves)|
|1 tbsp.||Chopped fresh oregano OR|
|1 tsp.||Dried Oregano|
|Salt and pepper to taste|
|12 large||Shrimp (U-10 or 10 to a pound), peeled and deveined|
|1 cup||Sheep's milk French feta or creamy-style feta|
Pre-heat oven to 375 degrees.
Place the onion and peppers in a large skillet with the tomato and olive oil and cook them over medium-high heat for about 4 to 5 minutes, until the onion begins to soften. Reduce the heat to low and simmer the vegetables for about 20 minutes, until the vegetables are soft. Stir the garlic and oregano and season with salt and pepper to taste.
Pour the vegetable mixture into an 11" All-Clad French pan and embed the shrimp into it in one even layer. Sprinkle with feta.
Bake uncovered for 20 to 25 minutes, until the shrimp is cooked through and the casserole is bubbly.
Just before serving, place the casserole on a medium burner until the mixture starts to bubble again. In a separate small sauté pan or saucepan, heat the ouzo until it is hot and carefully light it with a long match, standing back a little in case the flame goes high. Immediately pour it over the casserole and bring it to the table.
*Bring a medium saucepan of water to a boil over high heat. meanwhile, cut off the top of the tomatoes and score them with your knife by running a shallow slit from the top to the bottom. Add the tomatoes to the boiling water and let them sit for 45 seconds to 1 minute, or until the slits start to separate and the skin pulls away from the flesh. Drain the tomatoes immediately and plunge them into ice water or cool them under running cold water. Peel the skins off and cut the tomatoes in half. Remove as much seed as possible and squeeze them gently in your hand to drain off some of the water.