Servings: 4
Preparation: 25 minutes
Cooking: 30 minutes
1 onion, chopped finely
1 clove garlic, minced
45 ml (3 tbsp) olive oil
500 ml (2 cups) pureed tomato sauce
450 g (1 lb) shrimp, shelled and deveined
15 ml (1 tbsp) brandy
200 g (7 oz) Saputo plain Fetos feta cheese, sliced
15 ml (1 tbsp) flat-leaf parsley, chopped
Preheat the broiler. Place a rack 10 cm (4 in) from the heat source.
In an ovenproof skillet, sauté the onion and garlic in the oil for 3 minutes. Add the tomato sauce and simmer 10 minutes.
In a separate skillet, sauté the shrimp and flame with brandy.
Add the shrimp to the sauce and reheat for 2 minutes. Place the feta slices over the shrimp and broil until the cheese is melted and browned.
Remove from oven and sprinkle with parsley. Serve with rice or fresh pasta.
An easy way to prepare garlic is to place it on a cutting board and smash it with the flat part of a knife blade. The skin will come off easily and you can then run your knife through the garlic or put it in a press.