Name: Ana Sortun's Saganaki Flambéed with Ouzo
Yield: 4
Ingredients: 6 plum tomatoes -; 1 white onion -; 2 green bell peppers -; 1/4 c. Extra virgin olive oil -; 2 tbsp. chopped garlic -; 1 tbsp. chopped, fresh oregano -; Salt -; Pepper -; 12 large shrimp -; 1 c. sheep's milk French feta or creamy-style feta -; 1/4 c. ouzo -

Ana Sortun's Saganaki Flambéed with Ouzo

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Ingredients for - Ana Sortun's Saganaki Flambéed with Ouzo

1. 6 plum tomatoes -

2. 1 white onion -

3. 2 green bell peppers -

4. 1/4 c. Extra virgin olive oil -

5. 2 tbsp. chopped garlic -

6. 1 tbsp. chopped, fresh oregano -

7. Salt -

8. Pepper -

9. 12 large shrimp -

10. 1 c. sheep's milk French feta or creamy-style feta -

11. 1/4 c. ouzo -

How to cook deliciously - Ana Sortun's Saganaki Flambéed with Ouzo

1. Stage

Preheat oven to 375 degrees F.

2. Stage

Place onion and green peppers in large skillet with tomato and olive oil and cook over medium-high heat about 4 to 5 minutes, until onion begins to soften. Reduce heat to low and simmer vegetables about 10 to 12 minutes, until vegetables are tender. Stir in garlic and oregano and cook a few minutes more. Season with salt and pepper.

3. Stage

Pour vegetable mixture into a casserole dish and embed shrimp into it in one even layer. Sprinkle with feta. Bake uncovered 15 to 20 minutes, until shrimp is cooked through and casserole is bubbly.

4. Stage

Just before serving, place casserole on low burner until mixture starts to bubble again. Add ouzo and carefully light casserole with a match, standing back a little in case flame goes high. Bring casserole to table and allow flames to burn off, leaving only the flavor of the ouzo, before serving.