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Craig Claiborne's Garides mi Feta

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La Belle Cuisine

Garides mi Feta
(Shrimp Baked with Feta Cheese)
A Feast Made for Laughter (A Memoir with Recipes)
by Craig Claiborne, 1982, Doubleday

This recipe is included in the collection considered by Craig
Claiborne to be the 100 best – out of more than 8000 – to have
appeared during his quarter-century tenure as New York Times
Food Editor.

Yield: 4 servings

3 cups imported Italian plum tomatoes
1 pound (about 24) shrimp
1/4 cup olive oil
1 teaspoon finely chopped garlic
1/4 cup fresh fish broth [stock] or
bottled clam juice
1 teaspoon crushed dried oregano
1 teaspoon dried hot red pepper flakes
2 tablespoons drained capers
Salt and freshly ground pepper
3 tablespoons butter
1/4 pound feta cheese
1/4 cup ouzo, optional, a Greek anise-flavored
liqueur widely available in wine and spirits shops

1. Preheat the oven to 350 degrees [F.]
2. Put the tomatoes in a saucepan and cook until reduced to about 2
cups. Stir often to prevent burning and sticking.
3. Shell and devein the shrimp and set aside.
4. Heat the olive oil in another saucepan or deep skillet and add the garlic, stirring. Add the tomatoes, using a rubber spatula to scrape them out.
5. Add the fish broth, oregano, pepper flakes, capers, and salt and pepper
to taste.
6. Heat the butter in a heavy saucepan or skillet and cook the shrimp
briefly, less than 1 minute, stirring and turning them until they
turn pink.
7. Spoon equal portions of half the sauce into four individual baking dishes
and arrange 6 shrimp plus equal amounts of the butter in which they
cooked in each dish. Spoon remaining sauce over the shrimp.
8. Crumble the cheese and scatter it over all. Place the dishes in the oven
and bake for 10 to 15 minutes, or until bubbling hot.
9. Remove the dishes from the oven and sprinkle each dish with 1
tablespoon ouzo, if desired, and ignite it. Serve immediately.
 

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