Greek Shrimp with Feta and Tomatoes
Juicy, plump shrimp are flambeed in brandy then topped with feta before being broiled over a bed of tomatoes in this classic Greek dish!
Servings 4 servings
Calories 575kcal
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1/2 tsp kosher salt
- 5 cloves garlic, minced
- 1 28 oz can of whole tomatoes
- 1 tsp dried oregano
- 1/4 tsp dried red pepper flakes
- kosher salt and black pepper, to taste
- 1 lb extra large shrimp, peeled and deveined, leaving the tail on if you wish
- 1/4 cup brandy
- 6 oz feta cheese
- 1/4 cup fresh dill, chopped
- 2 cup cooked rice, white or brown
Instructions
- Adjust the oven rack to the upper middle position and begin preheating the broiler.
- Heat 1 tbsp of the olive oil in a large oven safe skillet over medium heat. Add the salt and onion and saute for 4-5 minutes. Add the garlic and saute for about 30 seconds. Drain the tomatoes through a fine mesh strainer into a bowl. Reserve the liquid. Add the tomatoes, 1/2 cup of the tomato liquid, oregano, and red pepper flakes. Bring to a simmer and let bubble for 15 minutes, breaking up the tomatoes with the edge of your spoon. If the sauce gets too dry, add more of the liquid.
- In a second skillet, heat the remaining tablespoon of olive oil over medium heat. DO NOT use a non-stick skillet!!! You will be flambeing and flames are BAD for non-stick. (And bad for you!) Add the shrimp and give them a quick saute to heat up, about 2 minutes. Then add the brandy and warm it through. Take the pan off the heat and light the brandy with a long lighter. Swirl the skillet and move it on and off the heat so the pan is warm enough to keep the brandy at a gentle flame. Once the fire goes out, transfer the shrimp to a bowl.
- Stir the liquid from the shrimp into the tomato sauce. Then top the sauce with the shrimp. Scatter the feta over everything, making sure you get most of it on the shrimp. Move the skillet into the oven and broil for about 3 minutes, or until the cheese gets soft and browns a little.
- Top with fresh dill and serve over rice.
Notes
- Adding the tomato liquid a little at time allows it to boil off and keeps the sauce from being too 'saucy.'
- This recipe will produce a fairly chunky sauce. If you prefer a smoother sauce, feel free to puree the drained tomatoes before you add them to the skillet. Or, grab your stick blender and give the sauce puree before you add the shrimp back.
- Always measure the brandy into a cup first and then pour from the cup to the pan. If you pour from the bottle and then quickly light, you might get more flames than you bargained for.
- Keep the pan lid nearby to cover the flames if needed. (We've never needed. But it's good to be prepared.)
- The brandy will be ready to flambe after a quick swirl of the pan. You don't need or want the liquid to be too hot when you start. And once you get the fire lit, keep (gently!) tilting the skillet to move the brandy around.
- I find that it's easier to see the fire if I turn down the lights first. The flames can be quite low and blue, which can be difficult to see if it's too bright. Make sure the flames are out before you transfer the shrimp to a bowl.
- Use a long lighter to keep your hands away from the flames. Remember, the whole surface of the skillet is going to be on fire, so keeping your hands outside the skillet when you light it is an excellent plan.
- I know I said it in the instructions, but I want to be firm about this. NO NON-STICK.
Nutrition
Calories: 575kcal