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Maria Shrimp Saganaki

1white onion, peeled and cut into 1/2" dice
1green bell pepper, seeded and cut into 1/2" dice
1red bell pepper, seeded and cut into 1/2" dice
6plum tomatoes peeled and seeded*
5 tablespoonsextra virgin olive oil
2 teaspoonschopped garlic (about 2 large cloves)
1 tablespoonchopped fresh oregano OR
1 teaspoon dried oregano
salt and pepper to taste
12 largeshrimp (U-10 or 10 to a pound), peeled and deveined
1 cupSheep's milk French feta or creamy-style feta
1/4 cupouzo
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Maria Shrimp Saganaki - Equipment List

Santoku Knife
Saute Pans

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Maria Shrimp Saganaki - Instructions

Pre-heat oven to 375 F.

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

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.

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Maria Shrimp Saganaki - Instructions Continued

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

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