Servings: 4

5 tablespoons extra-virgin olive oil
20 medium raw shrimp peeled and deveined
1 small glass Raki or Ouzo
1 medium red onion finely chopped
1 medium green pepper chopped
3 tablespoons tomato paste
3 garlic cloves finely chopped
4 large ripe tomatoes crushed
Pinch hot red pepper flakes
¾ cup feta cheese, cut into large cubes
Pinch of dried thyme
Sea salt and pepper to taste

In a large skillet heat 2 tablespoons of the oil over medium heat, add the shrimp and cook, stirring for 1 minute. Add the Raki and simmer until it is almost all evaporated. Transfer the shrimp to a bowl.

Add the remaining oil to the pan and the onion and cook stirring for 1 minute. Add the bell pepper, the tomato paste and cook for 3 to 4 minutes, stirring often. Add the garlic and cook stirring for 2 minutes. Add the grated tomatoes, a pinch of salt and the hot pepper flakes and simmer until reduced slightly, about 5 to 10 minutes.

Add the shrimp, the feta and the thyme. Continue to cook for 2 more minutes.

Remove the pan from the heat, drizzle with the remaining olive oil and serve with fresh crusty bread.