I recently tried a recipe similar to this.  I was out with some friends; we had a really nice girl’s day filled with shopping and lots of laughs over some good wine and food.  We stopped off at a cute little place to share some Tapas.  One of the dishes we tried was a Shrimp Santorini.  I absolutely love Greek-Mediterranean food so this was right up my ally.  The dish was served in a skillet and it had shrimp that was cooked in a tomato base.  They add some Ouzo to it which before this lunch I had never had.  If you are not familiar with Ouzo it is a Greek Specialty Liqueur.  It is made from a combination of pressed grapes and herbs and berries as well as aniseed, licorice, mint, wintergreen, fennel and hazelnut.  It is produced in Greece.  Tasting it on its own, it tastes like black licorice.  It is a bit strong on its own but fantastic added to this dish.

I have been wanting to recreate this dish at home ever since my lunch.  I decided to make it as a little pre-Valentine dinner for my husband and I.  Let me tell you, it is out of this world.  It tastes so divine yet it is so simple to make.  This is definitely going to be a dish that I make again and again.  It is such a perfect dish to serve as an appetizer or a main course.  Serve it with some nice slices of fresh bread that you can toast or have a combo of fresh/soft bread and toasted bread.  Either way, this dish is a winner. It is a must try.

Shrimp Santorini

Great as an appetizer or main meal.
Appetizer: approx. 10 servings (2 shrimp per person with toast)
Main Course: approx. 3-4 servings (5-6 shrimp per person)

Ingredients

1 Tablespoon, Olive Oil

1 Tablespoon, Butter

1 Shallot, finely chopped

1/4, White Onion, finely chopped

1 Jalapeno, seeded & finely chopped

2 Cloves, Garlic, minced

2-3 Tablespoons, Fresh Parsley, chopped

1 Can, Fire Roasted Tomatoes

1 Teaspoon, Garlic Powder

1 Teaspoon, Onion Powder

 

4 Tablespoons, Ouzo

1/2 Cup, Chicken Broth

1/3 Cup, White Wine

1/4 Cup, Crumbled Feta Cheese, any flavor

20 (small-large) Shrimp, peeled, deveined

S&P

Instructions

Shrimp Santorini on Bread

 

 

 

 

 

 

 

 

 

Preheat oven to 400 Degrees.

On the stove, over medium-high heat, add the olive oil and butter.  Once butter is melted add the shallot, jalapeno and white onion.  Saute until the onions become translucent.   Add the garlic and cook for another minute.  Then, add the can of tomatoes and stir well.  Season with the garlic powder, onion powder, pinch of S&P, fresh parsley (reserve a little for garnish) and stir well.  Add the Ouzo, chicken broth and white wine.  Simmer for about 15 minutes or until sauce starts to thicken up.

Add the shrimp and then crumble the feta all over the top.   Place pan into the oven and bake just until the shrimp is cooked, about 15 minutes.  Remove from oven and serve right in the pan.

Tomato Base for Shrimp Santorini

Garnish with the remaining parsley and add a wedge or two of lemon.  You can squeeze a little lemon juice over top or just use it for garnish.  Serve with some sliced French or Italian bread; spoon the mixture with shrimp on top of the bread.  I like to serve a combination of fresh/soft bread as well as some slices that are toasted.

Shrimp Santorini-Ready to finish off in the oven

That’s it! Super easy and delicious dish!

Mangia! Enjoy!