Shrimp in a Skillet with Creamy Tomato-Ouzo Sauce

Preparation 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use. 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Cook the tomato-onion mixture over medium heat until thick, about 8 minutes. Add the ouzo and let simmer for another 3 minutes. Drain the shrimp and add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot. Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City: • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores. Diane Kochilas shares her tips with Epicurious:To make the tomatoes easier to peel, first blanch them: Cut a shallow X in the bottom of each tomato and drop into boiling water for 10 to 30 seconds, until the skin around the X starts to peel back. Immediately remove to ice water, then peel. Kochilas says it's fine to substitute canned tomatoes in this recipe, as long as they're high-quality. You can also finely chop the tomatoes instead of pulverizing them in a food processor. Reprinted with permission from Meze: Small Plates to Savor and Share from the Mediterranean Table ©2003 by Diane Kochilas Morrow Cookbooks

Preparation 1. Using a sharp paring knife, remove the threadlike vein from the shrimp. Wash, drain, sprinkle with lemon juice, and set aside in the refrigerator until ready to use. 2. Heat 2 tablespoons of the butter in a large skillet. When the butter stops bubbling, add the onion and cook over medium-low heat until very soft, or 10 to 12 minutes. Add the garlic and stir for a minute or so. While the onion is cooking, pulverize the tomatoes in a food processor until smooth. Add them to the skillet. Cook the tomato-onion mixture over medium heat until thick, about 8 minutes. Add the ouzo and let simmer for another 3 minutes. Drain the shrimp and add them to the skillet. Simmer for about 4 minutes, or until the shrimp firm up and turn pink. Add the cream, season with salt and pepper, and stir well but gently to combine. Just before removing from heat, add the last dab of butter. Serve hot. Additional tip from Peter Spyropoulos, executive chef/owner of En Plo restaurant in New York City: • Look for an ouzo with a strong anise flavor, such as Boutari, available in many liquor stores. Diane Kochilas shares her tips with Epicurious:To make the tomatoes easier to peel, first blanch them: Cut a shallow X in the bottom of each tomato and drop into boiling water for 10 to 30 seconds, until the skin around the X starts to peel back. Immediately remove to ice water, then peel. Kochilas says it's fine to substitute canned tomatoes in this recipe, as long as they're high-quality. You can also finely chop the tomatoes instead of pulverizing them in a food processor. Reprinted with permission from Meze: Small Plates to Savor and Share from the Mediterranean Table ©2003 by Diane Kochilas Morrow Cookbooks