2 tbsp olive oil

8 medium size shrimp

2 cloves garlic, minced

1/4 cup ouzo

1 medium onion chopped

3 medium tomatoes pureed in a food processor

1 cup vegetable stock

1 cup grated kefalotyri

basil

pepper for taste


Heat olive oil on medium-high heat.

Add onions and garlic and sauté for about 4 minutes, add tomatoes purred and cook for another 3-4 minutes. Add the ouzo and sauté for 2-3 minutes, until alcohol has evaporated. Add stock and simmer till sauce start to thicken.

Add shrimps and mix gently. Simmer for about 3-4 minutes or until shrimps are cooked. Season with pepper.

Sprinkle with kefalotyri grated cheese.

Serve with basil and rusty bread.