- 500 g shrimp, shell form body removed, deveined but head and tail intact
- 1 green bell pepper, thinly sliced
- 1 onion, diced
- 3 cloves of garlic, thinly sliced
- 2 medium ripe tomatoes, grated
- 1 teaspoon granulated sugar
- 3 tablespoons extra virgin olive oil, for pan + extra for drizzling
- 2 pinches chili flakes
- 2 star anise
- 1 teaspoon tomato paste
- 20 ml ouzo
- ½ bunch fresh basil
- 200 g feta cheese (100+100)
- fresh thyme
- fresh oregano
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- Preheat oven to 200* C (390* F) Fan.
- Chop the bell pepper in half, remove the seeds and any white flesh and thinly slice.
- Dice the onion and thinly slice the garlic.
- In a bowl, grate the tomatoes, using the large blades of the grater. Grate only the flesh and discard the skin.
- Add the granulated sugar and stir.
- Place a pan over high heat and let it get very hot.
- Peel the middle section of the shrimp, leaving the head and tail intact.
- Devein by making a very shallow cut along the backs of the shrimp with a sharp knife, just enough to be able to see the vein and remove it.
- Place the shrimp in a container. Drizzle with some olive oil, season with salt and pepper right before cooking because seasoning the shrimp dehydrates them. You want them to stay juicy.
- Toss to coat and add to the hot pan.
- Sauté for 1 minute total, until they are golden on both sides.
- When ready, transfer to a plate and set aside until needed.
- Place pan back on heat. Add some more olive oil, the onion, bell pepper, garlic, salt, pepper, chili flakes and star anise.
- Sauté until the mixture is nicely caramelized, adding more olive oil if necessary.
- Add the tomato paste and sauté.
- Add the ouzo and let it evaporate. Your pan might catch on fire since it is flambéing but don’t panic, as it will quickly die down.
- Add the grated tomato mixture and bring to a boil.
- Transfer to an ovenproof baking dish.
- Sprinkle with ½ of the finely chopped basil.
- Add ½ of the crumbled feta cheese over the top.
- Arrange the shrimp nicely in the baking dish and press them down gently with your fingers to sink in to the sauce.
- Add the remaining crumbled feta cheese, remaining finely chopped basil, a little oregano and finely drizzle with some extra virgin olive oil.
- Bake for 20 minutes.
- When ready, remove from oven, drizzle with some more extra virgin olive oil and serve!
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.