Shrimp saganaki

Ingredients

• 4 large tomatoes
• 2 onions
• 1 Garlic clove
• 1 green bell pepper
• 6 tbsp Olive oil
• salt, freshly ground pepper
• paprika powder
• 500 g large shrimp
• 2 stalks Parsley
• 150 g Feta

Instructions

1. 1.

   Wash the fresh tomatoes, rinse with hot water, peel off the skins and remove the seeds. Blend the flesh or canned tomatoes in a blender.

2. 2.

   Peel the onions, separate the garlic clove and finely chop both. Wash the bell pepper, remove stem and seeds and finely chop the flesh.

3. 3.

   Heat oil in a pan and sauté the onions. Add garlic and pepper pieces and cook briefly. Add the tomatoes. Season with salt, pepper and paprika powder. Simmer for about 30 minutes until it thickens into sauce.

4. 4.

   Peel the shrimp, leaving head and tail on but removing the black vein. Rinse briefly, drain. Preheat oven to 200°C.

5. 5.

   Place shrimp in a baking dish and cover with tomato sauce. Wash parsley, pull leaves from stems and add to dish. Crumble feta over top. Bake for about 5-10 minutes until golden.