Shrimp – Saganaki

Ingredients for 4 servings:

• 4 tomatoes or
• 1 can/n tomatoes
• 2 onions
• 1 garlic clove(s)
• 1 bell pepper(s), green
• 12 tbsp olive oil
• salt and pepper
• ½ kg shrimp(s), large
• 2 sprigs of parsley
• 150 g feta cheese
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Recipe from Greece

Wash the fresh tomatoes, blanch them in hot water, peel off the skins, and remove the seeds. Purée the pulp or canned tomatoes in a blender. Peel the onions, peel the garlic, and finely chop both. Wash the bell pepper, remove the stems and seeds, and finely chop the flesh. Heat the oil in a pan and sauté the onions. Add the garlic and bell pepper pieces and sauté briefly. Add the tomatoes. Season with salt, pepper, and paprika. Simmer for about 30 minutes, until everything has reduced to a paste. Peel the shrimp, leaving the heads and tails on, but making sure to remove the black intestines. Briefly rinse in cold water and drain. Preheat the oven to 200 degrees Celsius. Place the shrimp in a baking dish and cover with the tomato mixture. Wash the parsley, pluck the leaves from the stems, and place them in the dish. Crumble the feta and sprinkle over the top. Place the dish in the oven and bake for about five to ten minutes.