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“Seasoned with a spicy tomato sauce, feta cheese, and ouzo, this shrimp dish can serve as a first course or an entrée. I have made this several times as a first course for a Greek-themed dinner and everyone loves it! Originally from a magazine back in the 80's that featured a gourmet Greek dinner menu and recipes.”
1hr 10mins

Ingredients Nutrition


  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onions and garlic and sauté for 5 minutes, stirring occasionally until the onions are tender but not browned.
  3. Stir in tomatoes,parsley,oregano,salt, pepper, and sugar.
  4. Simmer, uncovered,over low heat for 30 minutes, stirring occasionally.
  5. *Can be made ahead to this point. Cover and refrigerate up to 24 hours.
  6. In a large bowl, combine shrimp and lemon juice and toss until well coated; set aside.
  7. In a medium saucepan heat 2 quarts of water to boiling.
  8. Drain shrimp and drop into boiling water.
  9. Return water to a boil (shrimp should just be turning pink); drain shrimp.
  10. Place shrimp in a bowl and pour ouzo over them.
  11. *Can be prepared ahead to this point. Cover and refrigerate up to 12 hours.
  12. In a large skillet heat the tomato sauce.
  13. Add cooked shrimp and ouzo; continue cooking just until shrimp are heated through.
  14. Transfer to individual ramekins or dishes, sprinkle with cheese, and serve immediately.

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