Shrimp Saganaki

Ingredients for 2 servings:

• 10 shrimp(s)
• 150 g feta cheese
• 50 g Parmesan, grated
• 500 g tomatoes, ripe
• 1 onion(s), finely chopped
• 3 tbsp parsley, chopped
• 1 garlic clove(s), finely chopped (optional)
• 4 tbsp olive oil
• ½ tsp paprika powder, hot
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Prepared in a Roman pot

Peel the shrimp and lightly score the back with a knife, then remove the intestines. Wash the shrimp, pat dry with kitchen paper, and lightly season with salt and pepper. Gently heat the olive oil in a pan and sauté the onions (and the garlic clove, if you like) until translucent. Preheat oven to 180 degrees Celsius. Coarsely puree the tomatoes (without the skin) and add them to the pan with the onions. Add paprika, season with salt and pepper. Simmer over low heat for about 10 minutes, until the sauce has thickened slightly. In a small earthenware dish, cover the bottom with some of the sauce, add the raw shrimp, and scatter the feta cheese in medium pieces between the shrimp. Pour the remaining sauce over the sauce and sprinkle with grated Parmesan cheese. Bake in the oven for about 10-15 minutes, until a nice crust has formed. Sprinkle with parsley and serve.