What’s for Dinner?
Here’s a classic dish served in fish tavernas throughout Greece.
1 1/2 pounds medium-large fresh shrimp, shelled and deveined
Juice of 1 lemon
1/3 cup Krinos olive oil
1 bunch scallions, trimmed and thinly sliced
2 garlic cloves, peeled and minced
1 small chili pepper
or 1 Krinos pepperoncini, minced
1 1/2 cups chopped plum tomatoes
1/2 cup water
1 teaspoon dried Krinos oregano
1 cup Krinos feta, crumbled
1/4 cup ouzo
Salt, pepper to taste
2-3 tablespoons chopped fresh parsley
1. Sprinkle the cleaned shrimp with lemon juice and let them stand until the sauce is ready.
2. Prepare the sauce: Heat the olive oil in a large skillet and sauté the scallions, garlic and pepper until wilted. Add the tomatoes and water, lightly crushing them in the skillet with a fork, and simmer for 20 minutes.
3. Drain the shrimp and add them to the skillet. Add the oregano, pepper, feta, and ouzo and cook the shrimp for about 5 minutes over medium heat, or until pink and al dente. Remove, season with salt and pepper, sprinkle with fresh parsley, and serve hot.