Flambéed Shrimp With Tomatoes, Feta Cheese, and Ouzo: A Taste of the Greek Islands

The first time I tasted shrimp saganaki, I was perched on a wobbly chair at a tiny taverna overlooking the Aegean Sea. The sun was setting, painting the whitewashed buildings in hues of orange and pink. The air hummed with the sounds of cicadas and the gentle clinking of glasses. Then, this sizzling skillet of shrimp, swimming in a vibrant tomato sauce and blanketed with salty feta, arrived. The aroma alone transported me. One bite, and I was hooked – on the dish, and on the magic of Greek cooking. This flambéed version, ignited with the distinctive anise flavor of Ouzo, takes the experience to a whole new level.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4-6
• Yield: Variable, depending on shrimp size
• Dietary Type: Mediterranean

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 lbs extra-large shrimp, peeled and deveined (21 to 25 per pound)
• Salt & fresh ground pepper
• 1/8 teaspoon sugar
• 1 medium onion, minced
• 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
• 1 tablespoon minced fresh oregano leaves, or 1/2 teaspoon dried
• 1/4 – 1/2 teaspoon red pepper flakes
• 1 (28 ounce) can diced tomatoes, drained with 1/2 cup juice reserved
• 1/4 cup ouzo
• 4 ounces feta cheese, crumbled (about 1 cup)
• 2 tablespoons minced fresh parsley leaves

Equipment Needed

• 12-inch skillet
• Medium bowl
• Garlic press (optional)

Instructions

1. Heat 1 tablespoon of the olive oil in a 12-inch skillet over high heat until it’s just smoking. This high heat is crucial for getting a good sear on the shrimp.
2. Meanwhile, pat the shrimp dry with paper towels. This step is vital for achieving that beautiful brown crust. Season the shrimp generously with salt, pepper, and sugar. The sugar helps with caramelization.
3. Add half of the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn spotty brown, about 30 seconds. Resist the urge to move them around – that undisturbed contact with the hot pan is what creates the color and flavor.
4. Off the heat, flip the shrimp over, then transfer to a medium bowl and repeat with 1 more tablespoon of oil and the remaining shrimp. Don’t overcrowd the pan; it’s better to cook in batches.
5. Add the remaining 2 tablespoons of oil, the minced onion, and 1/2 teaspoon of salt to the skillet. Cook over medium heat until the onion is softened and translucent, about 5 to 7 minutes. Stir occasionally to prevent burning.
6. Stir in the minced garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds. Be careful not to burn the garlic, as it can become bitter.
7. Stir in the drained diced tomatoes and 1/2 cup of their reserved juice. Cook until the sauce has thickened slightly, about 2 minutes. The reserved juice adds a touch of sweetness and acidity.
8. Stir the reserved shrimp (and any accumulated juices) and the ouzo into the skillet.
9. Ignite the ouzo and shake the skillet until the flames subside. This is the flambé part! Use a long match or lighter and exercise extreme caution. The alcohol will burn off, leaving behind the anise flavor.
   • Important note for electric stoves: If you have an electric stove, add the ouzo to the pan, wave a lit match over the pan until the ouzo ignites, and then shake the skillet. BE CAREFUL.
10. Sprinkle with the crumbled feta cheese and minced parsley before serving. The feta adds a salty, creamy contrast to the tangy tomato sauce, while the parsley provides a fresh, herbaceous note.

Expert Tips & Tricks

• Shrimp Selection: Use high-quality, fresh shrimp. Frozen shrimp can work in a pinch, but be sure to thaw them completely and pat them dry before cooking.
• Don’t Overcook: Shrimp cooks very quickly. Overcooked shrimp will be rubbery and tough. Aim for that perfectly opaque, slightly curled shape.
• Spice Level: Adjust the amount of red pepper flakes to your preference. If you like a lot of heat, add more. If you prefer a milder dish, reduce or omit them altogether.
• Make-Ahead Prep: You can mince the onion and garlic, measure out the spices, and crumble the feta cheese ahead of time. This will save you time when you’re ready to cook.
• Deglazing: After cooking the shrimp, there might be some browned bits stuck to the bottom of the pan. Deglazing with a little white wine or broth before adding the tomatoes can add extra flavor to the sauce.
• Flavor Boost: A squeeze of fresh lemon juice at the end can brighten the flavors and add a touch of acidity.

Serving & Storage Suggestions

Serve this flambéed shrimp immediately while it’s hot and bubbly. It’s fantastic served with crusty bread for soaking up the delicious tomato sauce. Alternatively, you can serve it over rice, orzo pasta, or couscous. A side of simple Greek salad would be the perfect accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, or in the microwave. The texture of the shrimp may change slightly upon reheating. I do not recommend freezing, as the shrimp will become rubbery.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	511 kcal	N/A
Total Fat	24 g	37%
Saturated Fat	7 g	35%
Cholesterol	371 mg	123%
Sodium	1104 mg	46%
Total Carbohydrate	20 g	6%
Dietary Fiber	3 g	13%
Sugars	10 g	N/A
Protein	52 g	105%

Variations & Substitutions

• Gluten-Free: This recipe is naturally gluten-free. Just be sure to use gluten-free bread for serving, if desired.
• Spicy Shrimp Saganaki: Add a finely chopped chili pepper along with the red pepper flakes for extra heat.
• Vegetarian Option: Replace the shrimp with halloumi cheese, which holds its shape well when cooked. Pan-fry the halloumi until golden brown before adding it to the tomato sauce.
• Ouzo Alternative: If you don’t have ouzo, you can substitute with another anise-flavored liqueur, such as Pernod or Ricard. In a pinch, you can even use a dry white wine or broth, although you’ll miss the distinctive anise flavor.
• Herbs: Feel free to experiment with other fresh herbs, such as dill or mint, in addition to or instead of the oregano and parsley.

FAQs (Frequently Asked Questions)

Q: Can I use canned crushed tomatoes instead of diced tomatoes?
A: Yes, you can substitute crushed tomatoes. The texture will be slightly different, but the flavor will be similar.

Q: How do I know when the shrimp is cooked through?
A: The shrimp is done when it turns pink and opaque, and the flesh is firm. Avoid overcooking, which will make it rubbery.

Q: Can I make this dish ahead of time?
A: While you can prepare the tomato sauce ahead of time, it’s best to cook the shrimp just before serving to prevent it from becoming overcooked.

Q: Is the flambé step necessary?
A: No, the flambé step is optional, but it adds a dramatic flair and enhances the flavor of the ouzo. If you prefer not to flambé, simply simmer the ouzo in the sauce for a few minutes to allow the alcohol to evaporate.

Q: What’s the best way to serve this dish?
A: This dish is traditionally served as an appetizer or meze, but it can also be a main course. Serve it with crusty bread for dipping in the sauce.

Final Thoughts

This Flambéed Shrimp with Tomatoes, Feta Cheese, and Ouzo is more than just a recipe; it’s an invitation to experience the vibrant flavors and warm hospitality of the Greek Islands. The combination of sweet shrimp, tangy tomatoes, salty feta, and the distinctive anise aroma of Ouzo creates a symphony of tastes that will transport your senses. Don’t be intimidated by the flambé step – it’s easier than it looks! So, gather your ingredients, pour yourself a glass of wine, and get ready to create a truly unforgettable dish. Kali Orexi!