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.
