Flambéed Shrimp with Tomatoes, Feta Cheese, and Ouzo (Garides Saganaki me Tomata, Feta, kai Ouzo)
Why This Recipe Works
We loved the flavor of pan-seared shrimp for our flambéed shrimp recipe, but didn’t like the way they overcooked while acquiring their caramelized exterior. We discovered that by tossing the shrimp with a bit of sugar before searing, they were quicker to caramelize. We tried melting the feta cheese into our sauce made with canned diced tomatoes, but in the end we liked the appearance and texture of cheese simply crumbled over the dish; a sprinkling of parsley added welcome color. As a last-minute embellishment, we added a healthy splash of ouzo, a licorice-flavored Greek liqueur, and flambéed the mixture.