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Ouzo Shrimp with Tomato, Fennel, and Feta

Serve this over fluffy rice with complementary Orange Fennel Salad. Then, segue into Dark Chocolate Sorbet for dessert.

1/2 cup ouzo or Pernod liqueur
1 tablespoon olive oil
1 tablespoon dried oregano
1/2 tablespoon dried thyme
1 1/2pounds medium shrimp, peeled and deveined
Olive oil cooking spray
1 large purple onion, julienned
2 cloves garlic, minced
1 fresh fennel bulb, thinly sliced (about 1 cup)
1 1/2 pounds Roma tomatoes, cut in 3/4-inch chunks
1/2 teaspoon crushed red pepper or to taste
1 tablespoon minced fresh oregano or 1 additional teaspoon dried (optional)
4 ounces feta cheese  


Pre-prep: Peel and devein shrimp. Julienne onion; mince garlic and fresh oregano, if using; slice fennel bulb; chunk tomatoes.

1. In glass or plastic container large enough to hold shrimp, mix ouzo, olive oil, dried oregano and thyme. Add shrimp and marinate, refrigerated, for 1 to 4 hours. Remove shrimp and reserve liquid.

2. Coat a heavy skillet with cooking spray, place over medium heat and sauté onions, garlic and fennel until tender, about 5 to 7 minutes; add reserved marinade. Reduce heat, cover and continue to cook about 5 more minutes. (Can be prepared to this point several hours ahead.) Just before serving, add tomatoes and crushed red pepper; cook 2 or 3 minutes.

3. Meanwhile, in another skillet coated with cooking spray, sauté shrimp until pink and firm, about 3 to 4 minutes. Add shrimp, dried oregano, if using, and feta cheese to tomato mixture; heat thoroughly, taking care that the tomatoes do not overcook . If using fresh oregano, sprinkle it on at the end.


Each serving has approximately:

Calories: 333 Sodium: 581 mg Calcium: 213 mg
Total fat: 9.7 g Chol: 286 mg Carbs: 13 g
Sat fat: 4.2 g Fiber: 3 g Protein: 34 g

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Please feel free to send any comments or questions to:

Barbara Gollman

Last Update: October 27, 2003

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