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La Belle Cuisine
(Shrimp Baked with Feta Cheese)
A Feast Made for Laughter (A Memoir with Recipes)
by Craig Claiborne, 1982, Doubleday
recipe is included in the collection considered by Craig
Claiborne to be the 100 best – out of more than 8000 – to have
appeared during his quarter-century tenure as New York Times
cups imported Italian plum tomatoes
1 pound (about 24) shrimp
1/4 cup olive oil
1 teaspoon finely chopped garlic
1/4 cup fresh fish broth
bottled clam juice
1 teaspoon crushed dried oregano
1 teaspoon dried hot red pepper flakes
2 tablespoons drained capers
Salt and freshly ground pepper
3 tablespoons butter
1/4 pound feta cheese
1/4 cup ouzo, optional, a Greek anise-flavored
wine and spirits shops
Preheat the oven to 350 degrees [F.]
Put the tomatoes in a saucepan and cook until reduced to about 2
Stir often to prevent burning and sticking.
Shell and devein the shrimp and set aside.
Heat the olive oil in another saucepan or deep skillet and add the
garlic, stirring. Add the tomatoes, using a rubber spatula to scrape them
5. Add the fish broth, oregano, pepper flakes, capers, and salt and
6. Heat the butter in a heavy saucepan or skillet and cook the shrimp
briefly, less than 1 minute, stirring and turning them until they
7. Spoon equal portions of half the sauce into four individual baking
and arrange 6 shrimp plus equal amounts of the butter in which they
each dish. Spoon remaining sauce over the shrimp.
8. Crumble the cheese and scatter it over all. Place the dishes in the
and bake for 10 to 15 minutes, or until bubbling hot.
9. Remove the dishes from the oven and sprinkle each dish with 1
tablespoon ouzo, if desired, and ignite it. Serve immediately.
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