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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pour tomatoes into mixing bowl. | 2. Squeeze into small pieces. | 3. Heat 4 tablespoons oil in heavy saucepan. | 4. Lightly saute onion and garlic. | 5. Add tomatoes, sugar, salt and pepper. | 6. Cook, uncovered, over medium heat until sauce is thickened. | 7. Heat butter and 2 tablespoons oil in large, heavy skillet. | 8. Saute shrimp over medium-high heat until pink. | 9. Add ouzo and cognac. | 10. Flame shrimp. | 11. Place in casserole or individual ramekins. | 12. Cover with the tomato sauce. | 13. Sprinkle with crumbled feta and parsley. (This much of preparation can be done ahead of time.) | 14. Bake in 425F oven 10 minutes or until well-heated and feta has melted. | 15. Serve with crusty bread and a salad. | 16. Freezes well. Defrost when ready to use. Bake, covered, at 400F 10-15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	28	ounces	canned	182.5707	40.4831	9.5254	1.5876
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
sugar	1/4	teaspoon		4.5885	1.1477	0.0	0.0
salt pepper				-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
shrimp	2	lbs	deveined	643.7348	8.2507	123.3976	9.1574
ouzo	3	tablespoons		-	-	-	-
cognac	3	tablespoons		-	-	-	-
feta cheese	1/4			99.0	1.5338	5.3288	7.98
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.