Ingredients
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2 cups tomatoes, skinned and chopped
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2 -3 cloves garlic, crushed
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2 tablespoons olive oil
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1 bay leaf
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1 tablespoon ouzo or 1 tablespoon Pernod
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1 teaspoon dried oregano
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salt and pepper, to taste
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1 1/2 lbs shrimp, cleaned and deveined (raw weight)
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6 ounces feta cheese, crumbled
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2 tablespoons capers, drained and chopped
Instructions
- Preheat oven to 400 degrees.
- Heat olive oil in a large skillet over medium heat and add tomatoes.
- Cook, stirring frequently, until tomatoes soften and give up some of their juice.
- Add crushed garlic, bay leaf, and Ouzo (if using) and cook five minutes more.
- Remove from heat, discard the bay leaf.
- Stir in oregano and salt and pepper to taste.
- Lightly coat four or six individual baking dishes with olive oil, place shrimp in the bottom of each dish, top shrimp with tomato sauce.
- Divide the feta cheese, over the top of each dish, sprinkle with capers.
- (you can also use a single baking dish, 8-10 inches square or diameter).
- Bake for 15-20 minutes until hot and bubbly and shrimp is cooked through, cooking time will vary according to the size of the shrimp, cut into a shrimp to be sure it is cooked through.