Ingredients (Serves 2-4)

  • 12 large shrimp, peeled (heads left on for extra flavor)
  • 3 tbsp extra virgin olive oil
  • 2 spring onions, finely chopped
  • 1 small onion, finely chopped
  • ½ fennel bulb, finely chopped
  • ¼ cup ouzo
  • 2 cups finely chopped tomatoes (fresh or canned)
  • 1 pinch sugar
  • 100g feta cheese, cut into small chunks
  • 2 tbsp fresh parsley, finely chopped
  • Salt & freshly ground black pepper

Instructions

1. Prepare the shrimp

  • Peel the shrimp, leaving the heads on for extra flavor.
  • Make a small cut along the back and remove the vein.

2. Sauté the shrimp

  • Heat the olive oil in a large skillet over medium-high heat.
  • Season the shrimp with salt & pepper and sear for 1 minute per side, until lightly golden.
  • Remove the shrimp from the pan and set aside to prevent overcooking.

3. Cook the sauce

  • In the same pan, add the onion, spring onions, and fennel.
  • Sauté for 3-4 minutes until softened.
  • Deglaze with ouzo, letting the alcohol evaporate.
  • Add the chopped tomatoes and sugar, and cook for 6-7 minutes over high heat, until the sauce thickens.

4. Finish the dish

  • Return the shrimp to the pan and season with additional salt & pepper if needed.
  • Simmer for 1-2 minutes until the shrimp are just cooked through.
  • Add the feta cheese, allowing it to soften in the residual heat.
  • Remove from heat and sprinkle with fresh parsley.

5. Serve & Enjoy

  • Serve hot with crusty bread to soak up the delicious sauce or over pasta or rice for a heartier meal.

Chef’s Tips 

✔ Use minimal olive oil to keep the dish light while enhancing its flavors.
✔ Do not overcook the shrimp—a short cooking time keeps them tender and juicy.
✔ Keep the shrimp heads on for extra depth of flavor.
✔ The combination of ouzo and fennel creates an authentic Greek aroma.
✔ Add a spicy touch with red chili flakes or a hot pepper.
✔ For a dairy-free version, simply omit the feta cheese.