SHRIMP IN A SKILLET WITH CREAMY TOMATO-OUZO SAUCE

Shrimp in a Skillet with Creamy Tomato-Ouzo Sauce image

Provided by Diane Kochilas

Yield Makes 6 to 8 servings

Number Of Ingredients 9

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1 pound large shrimp, heads removed and shelled but with tails attached
Juice of 1 lemon
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 garlic clove, minced
3 large tomatoes, peeled, seeded, and chopped
3 tablespoons ouzo
1/3 cup heavy cream
Salt and freshly ground black pepper to taste

Steps:

1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use.
2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Cook the tomato-onion mixture over medium heat until thick, about 8 minutes. Add the ouzo and let simmer for another 3 minutes. Drain the shrimp and add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot.
Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City:
• Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores.