1000 gr. shrimps, No. 2, cleaned
1 onion, minced
2 garlic cloves, minced
1 fennel root, sliced
1 chilli pepper, minced
200 gr. tomato juice
80 ml. Altis Traditional Extra Virgin Oil
50 ml. ouzo
150 gr. barrel feta cheese
1 tablespoon mustard
2 tablespoons parsley, minced
1 tablespoon fennel, minced
Freshly ground pepper
In a deep frying pan, we saute the onion, chilli pepper, fennel root and garlic in olive oil over high heat.
We quench with the ouzo and, once it evaporates, we lower the heat, add the tomato juice, 100 ml. warm water, sugar, mustard, salt and pepper.
We simmer the mix for 10 min. and add the shrimps, half the grated feta cheese crumbled, parsley, and we continue to cook for another 2-3 min.
We serve the saganaki hot sprinkled on a large serving bowl with fennel and the remaining feta cheese, crumbled.
We can add bukovo to the recipe
Instead of ouzo, we can use raki or white wine
SUGGESTED OLIVE OIL
EXTRA VIRGIN OLIVE OIL