Greek Style Shrimp

I adapted this from a NY Times cookbook many years ago. It’s been one of my favorite dinner party recipes because I make it ahead and just reheat it before serving and everyone loves it.

2 cloves garlic, minced

4-5 green onions, chopped (include some of the green tops)

1 large can chopped or kitchen ready tomatoes

1/2 tsp. sugar

salt, pepper to taste

your choice of herbs: oregano, basil, rosemary to taste

2 pounds shrimp, medium size, peeled, but not cooked

2 T Sambuca liqueur (buy one of those tiny bottles)

2 T. brandy (you probably have this on hand)

1/2 pound feta cheese, cut into cubes

Greek or black olives, pitted (about 1 cup)

Fresh parsley, chopped, for garnish

1 lb. orzo, cooked till al dente

Sauté garlic and onion in a small amount of olive oil, at low heat, just till softened. Add tomatoes, seasoning, and cook, uncovered for about 20-30 minutes. Meanwhile, sauté shrimp in a mixture of 1T butter, 1 T olive oil over medium high heat. (You may have to do this in two batches). Shrimp are cooked when they turn pink. Add Sambuca and brandy; flame it and cook till flame burns off. (You don’t have to do this, but it’s showy) Add shrimp and liquid to tomato mixture. (At this point you can refrigerate for a few hours or overnight.) Re-heat over low heat. Just before serving, add feta cheese and olives. Serve over orzo, garnished with parsley. Serves 6