Without many ingredients, with the aromas of the sea and ouzo, it always becomes the main course of mezes.
You clean 1 kilo of fresh shrimps from their shell and intestines and let them drain from their water. You wash the heads of the shrimps well, put them in a pot with water to cover them and a little more and some spices and boil them for 5 minutes.
Strain and keep the broth warm to use in the sauce. In a large pan or pot, put 1 large dry onion chopped and 2 cloves of garlic chopped and 1 small chili pepper with 3-4 tsp. olive oil to saute well and add the shrimps. You leave them for 1 minute on each side to get color and extinguish with 1/2 glass of ouzo wine. You let the alcohol evaporate and remove the shrimps from the pan. Salt, add 1/2 tsp. sweet paprika, 500 g grated tomato and the broth from the heads.
You boil the sauce until it absorbs all its liquid and thickens, at a medium temperature and put the shrimps back in the pot to boil all together. Add fresh oregano or parsley and serve. If you are not fasting shortly before removing from the stove, add 1/2 cup of feta cheese to the sauce.
By @katinostimo.blogspot. Thanks for inspiring us!
