Saganaki with shrimps and Traditionally Cretan Cheese

Ingradients

10 shrimp, No 2
200 g Traditionally Cretan Cheese Kalogeraki 
1 large onion
2 cloves of garlic
1 marathon
1 pepper hot
50 ml raki
100 ml hot vegetable broth
50 ml olive oil
200 g of tomato sauce
1 tablespoon of mustard
2 tablespoons of fennel
1 tablespoon of parsley
Thick pepper
Fennel seeds (optional)
Salt

 

Funky's Cook recipe:

 

Implementation

Carefully clean the shrimp by removing the shell and the black nerve. We only hold the head and the tail. Put them in a bowl and leave them aside.

After chopping the onion, pepper, marathon and garlic, mash it all together with olive oil in a deep frying pan over a strong fire.

Turn off with raki and allow to evaporate the alcohol. Next, add marigold, tomato paste and vegetable broth. Lower the fire and add the tomato sauce, sugar, mustard, salt and pepper.

Just before the sauce ties, add the shrimp and half of the Traditionally Cretan Cheese Kalogeraki after we have crushed it. Let them boil for 3-5 minutes.

We lightly scrape the pan, mix and remove it from the fire. Then add the rest of the cheese to cubes.

Sprinkle with fennel and parsley and serve as hot!

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Tips

• We look at the amount of salt we take. We always keep in mind that the cheese will add "salty" to our food
• We can use ouzo instead of raki
• Instead of a pepper we can use bourbon
• This recipe can also be used as a base for the carnation