Best 3 Flambéed Shrimp With Tomatoes Feta Cheese And Ouzo Recipes

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Prepare to tantalize your taste buds with a culinary journey to Greece as we present you with a delightful flambéed shrimp dish infused with the flavors of the Mediterranean. Dive into a symphony of textures and aromas as succulent shrimp are flambéed in fragrant ouzo, creating a spectacle of fire and flavor. Perfectly complemented by juicy tomatoes, tangy feta cheese, and a medley of aromatic herbs, this dish promises an unforgettable dining experience.

Alongside the main recipe, we've included variations to suit diverse preferences. For those seeking a vegetarian delight, discover a flavor-packed recipe for flamed halloumi cheese, where salty halloumi takes center stage, grilled to perfection and flambéed with ouzo. If you're a seafood enthusiast, embark on a culinary adventure with our flamed mussels recipe, where plump mussels are bathed in a flavorful broth and dramatically set aflame.

For those desiring a unique twist, our flamed chorizo recipe offers a smoky, spicy kick. Indulge in tender chorizo slices, seared and flambéed with brandy, creating an explosion of flavors. Last but not least, our flamed peaches recipe brings a sweet and boozy treat to the table. Delight in juicy peach slices caramelized in butter and flambéed with brandy, creating a delectable dessert that will leave you craving more.

No matter your culinary preferences, our collection of flambéed recipes guarantees an impressive and delicious experience. So, gather your ingredients, prepare your flambé pan, and get ready to ignite your taste buds with these exceptional recipes.

Check out the recipes below so you can choose the best recipe for yourself!

FLAMBéED SHRIMP WITH TOMATOES, FETA CHEESE, AND OUZO



Flambéed Shrimp With Tomatoes, Feta Cheese, and Ouzo image

Make and share this Flambéed Shrimp With Tomatoes, Feta Cheese, and Ouzo recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Greek

Time 25m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
2 lbs extra-large shrimp, peeled and deveined (21 to 25 per pound)
salt & fresh ground pepper
1/8 teaspoon sugar
1 medium onion, minced
6 medium garlic cloves, minced or pressed through a garlic press about 2 tablespoons
1 tablespoon minced fresh oregano leaves, or 1/2 teaspoon dried
1/4-1/2 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes, drained with 1/2 cup juice reserved
1/4 cup ouzo
4 ounces feta cheese, crumbled (about 1 cup)
2 tablespoons minced fresh parsley leaves

Steps:

  • Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking. Meanwhile, pat the shrimp dry with paper towels and season with salt, pepper, and sugar. Add half of the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn spotty brown, about 30 seconds. Off the heat, flip the shrimp over, then transfer to a medium bowl and repeat with 1 more tablespoon oil and the remaining shrimp.
  • Add the remaining 2 tablespoons oil, onion, and 1/2 teaspoon salt to the skillet and cook over medium heat until the onion is softened, 5 to 7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the tomatoes and 1/2 cup of their juice and cook until thickened slightly, about 2 minutes.
  • Stir the reserved shrimp and accumulated juices and ouzo into the skillet. Ignite the ouzo and shake the skillet until the flames subside. Sprinkle with the feta and parsley before serving.
  • To flambe on an electric stove, add the ouzo to the pan, wave a lit match over the pan until the ouzo ignites, and then shake the skillet.BE CAREFUL.

GRILLED SHRIMP WITH TOMATO AND FETA



Grilled Shrimp with Tomato and Feta image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 1/2 pounds large shrimp (21 to 24), shelled and deveined
1 pint cherry tomatoes, trimmed
Canola oil, for brushing the skewers
Kosher salt and freshly ground black pepper
Greek extra-virgin olive oil, for cooking
3 cloves garlic, chopped
1 shallot, chopped
1/4 cup white wine
2 teaspoons smoked paprika
Pinch ground cinnamon
Pinch red pepper flakes
Clover honey, for sweetening
2 tablespoons finely chopped fresh mint, plus sprigs for garnish
1 tablespoon finely chopped fresh oregano
Finely grated fresh lemon zest
8 ounces Greek feta, patted dry and crumbled
6 pita breads, warmed, for serving
Special equipment: Wooden skewers, soaked in cold water for 2 hours

Steps:

  • For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side.
  • Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.
  • Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.

BAKED SHRIMP WITH TOMATOES AND FETA



Baked Shrimp with Tomatoes and Feta image

Provided by Ellie Krieger

Categories     main-dish

Time 36m

Yield 4 servings, serving size 1 1/2 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, diced (about 1 1/2 cups)
2 cloves garlic, minced (about 2 teaspoons)
2 (14.5-ounce) cans of no-salt-added diced tomatoes, with their juices
1/4 cup finely minced fresh flat-leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
  • Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Nutrition Facts : Calories 300 calorie, Fat 11 grams, SaturatedFat 4.5 grams, Cholesterol 240 milligrams, Sodium 710 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 35 grams

Tips:

  • Use the freshest shrimp possible. This will ensure that your shrimp are plump and juicy.
  • Clean the shrimp properly. Be sure to remove the heads, tails, and shells.
  • Marinate the shrimp in a flavorful mixture. This will help to tenderize the shrimp and infuse them with flavor.
  • Cook the shrimp over high heat. This will help to sear the shrimp and prevent them from becoming tough.
  • Flambé the shrimp with ouzo. This will add a dramatic flair to your dish and impart a delicious anise flavor.
  • Serve the shrimp immediately. This will ensure that they are hot and juicy.

Conclusion:

Flambed shrimp with tomatoes, feta cheese, and ouzo is a delicious and impressive dish that is perfect for a special occasion. The shrimp are cooked to perfection and the sauce is flavorful and aromatic. This dish is sure to be a hit with your guests.

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