makes 4 to 6 meze servings
1½ pounds (680 g) large fresh shrimp, peeled, heads and tails kept on, and deveined
6 tablespoons (90 ml) ouzo
Juice of ½ lemon, strained
4 tablespoons (60 ml) extra-virgin Greek olive oil
1 large red onion, finely chopped
1 green chile, finely chopped
2 garlic cloves, chopped
2 cups (480 ml) grated fresh tomatoes (see Note) or chopped canned tomatoes
Salt and freshly ground black pepper
1 teaspoon grated lemon zest
⅔ cup (100 g) crumbled Greek feta
2 teaspoons dried Greek oregano
2 tablespoons finely chopped fresh parsley
Place the shrimp, 3 tablespoons of the ouzo, and the lemon juice in a bowl, cover, and refrigerate for at least 15 minutes or up to 2 hours.
In a large, deep skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and chile and cook, stirring, until wilted, about 8 minutes. Stir in half the garlic. Add the tomatoes and bring to a simmer. Season lightly with salt and pepper. Raise the heat to medium-high and cook for 15 minutes, until most of the watery liquid from the tomatoes has evaporated.
In a separate large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the shrimp and remaining garlic, toss to combine, and cook until the shrimp turn pink. Carefully spritz with the remaining 3 tablespoons ouzo; it may flame up a bit. Add shrimp and pan juices to the tomato sauce. Stir in the lemon zest and feta. When the feta starts to melt, gently stir in the oregano and parsley. Remove from the heat and serve.
NOTE: To grate the tomato: Keep the tomato whole and unpeeled. Cut off a quarter-size piece from the root end and grate the tomato along the teeth of a box grater into a bowl.