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Speed's Famous Shrimp Saganaki

Created by ForeverMama on May 10, 2021

1/2 pound tomatoes (plum tomatoes (total of 6 tomatoes) or 2 cups canned chopped tomatoes, drained
Small bowl of ice water)
1 onion (white, or red onion, cut into half an inch dice)
1 fennel bulb (cut into half an inch dice)
1 head escarole (trimmed of its outer leaves, washed and cut into half an inch pieces)
2 green bell peppers (cut into half an inch dice)
1 red bell pepper (cut into half an inch dice)

1/4 cup olive oil (extra virgin)
2 teaspoons chopped garlic
1 teaspoon dried oregano
1 1/2 pounds shrimp (U-10), peeled and de-veined, 18 large shrimp, weight is a guestimate)
6 to 8 ounces feta cheese (good sheep’s milk feta, 1 cup)
4 tablespoons liquor (Ouzo)
1 tablespoon chopped fresh dill

Step 1: Pre-heat oven to 375 degrees.
Step 2: Fill a small pot with water and bring it to a rolling bowl.
Step 3: Cut an X on the end of the plum tomatoes and drop them into the boiling water.
Step 4: When the skin starts to pull away from the X, pull them out and drop them into the ice water.
Step 5: Peel the skins and quarter. Remove seeds, roughly chop and set aside.
Step 6: Place the onion, fennel, escarole, peppers, tomato and olive oil in a cazuela or large surfaced deep sided sauté pan and slowly simmer until onions are soft and peppers are tender, about 10 minutes.
Step 7: Stir in garlic and oregano and cook for a few minutes more. If you chose not to flambé with ouzo, add the ouzo at this point, stirring into the vegetables. Season with salt and pepper to taste.
Step 8: Season the shrimp with salt and pepper to taste. Embed the shrimp into the vegetables in one even layer.
Step 9: Sprinkle with feta and place in oven.
Step 10: Cook for 20 minutes until shrimp is cooked through and casserole is bubbly. (I don't think I would cook the shrimp for 20 minutes, as shrimp cooks in about 5-6 minutes and 20 minutes would make it overdone and rubbery. I would place the veg. dish in the oven and add shrimp for the last 5 or so minutes.)
Step 11: Flambé with ouzo and sprinkle with fresh dill.
Step 12: Serve with toasted whole grain bread, old world crusty bread or rice.