Shrimp with Feta Cheese (Garides Saganaki)

1 pound (21-25 count) shrimp, peeled, de-veined                      
4 tablespoons Kaldí Extra Virgin Olive Oil
4 tablespoons Kaldí Tomato Sauce with Ouzo
Salt, pepper
2 tablespoons fresh parsley, coarsely chopped
10 black olives, pitted, sliced
6 ounces Feta, crumbled
1 medium tomato, ripe, cut into thin slices
3-4 fresh basil leaves, coarsely cut

1. In a medium size saucepan, heat Kaldí Extra Virgin Olive Oil. Sauté shrimp for about 3-5 minutes until pink all around. Using perforated spoon remove shrimp and set aside.
2. Add Kaldí Tomato Sauce with Ouzo, salt, and pepper; simmer for 2-3 minutes or until sauce is hot.
3. Preheat oven to 375° F.
4. Remove saucepan from heat. Add shrimp, parsley, olives and mix to coat shrimp with sauce. If sauce is too thick add about 1/3 cup of water and mix.
5. With a spoon, arrange shrimp in a 12x12x2 inch-baking pan and pour remaining sauce over shrimp.
6. Sprinkle with Feta, arrange tomato slices on top of shrimp, and bake for about 15 minutes. Remove from oven and garnish with basil leaves.
7. Serve with rice pilaf.

Tip: Use less salt as Feta and shrimp can be salty.

Preparation time: 30 min.               Cooking time: 2 hrs.              Yield: 4 servings.