Shrimp saganaki with kefalotyri cheese
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
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.