Shrimp Saganaki — Prawns in Tomato and Feta

Pat the shrimp dry with paper towels. Season with salt and pepper.

Heat the Greek Extra Virgin Olive Oil in a large skillet or shallow pan over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until they just turn pink. Remove the shrimp from the pan and set aside.

Add the finely chopped red onion to the same pan and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Pour in the ouzo and let it simmer for 1 minute to burn off the alcohol. Add the canned chopped tomatoes and dried oregano. Bring to a gentle simmer and cook for 5-7 minutes, allowing the sauce to thicken slightly.

Return the cooked shrimp to the pan with the tomato sauce. Stir gently to combine.

Crumble the PDO Feta cheese over the shrimp and sauce. Cover the pan and cook for 2-3 minutes, or until the feta is soft and warm.

Garnish with freshly chopped parsley before serving.