A dream flavor scented with a sea breeze, from the best side of Crete, the exotic Elafonisi beach.
I will never forget the Cretan who said to me, seeing me gazing, attracted to the sea of corals … “girl this is what the Europeans are jealous of… and they have cornered us.” However, to get back to our recipe, it has a Greek character with herbs, feta cheese, and fresh tomato grown in the area and stands out for its taste.
Elafonissi inspired me and I took one of my most beautiful pictures that was awarded… John Lionakis has won me because he creates tasty gems in this captivating corner of Crete. The rusks that he makes in the wood oven, were “drowned” in the exquisite tomato sauce with feta cheese and shrimps … there was not one left… and we are only 4 people … imagine …
Shrimp pasta in the oven
By John Lionakis, of the tavern “Gialites” Livadia Elafonissi, Crete
Ingredients for 4 people
400 gr large shrimp
2 ripe tomatoes
1 large onion cut into rings
1 pepper cut into rings
3 tablespoons raki
200 gr grated feta cheese
5-6 grains of black pepper
2 bay leaves
Oregano
Cumin
Sea salt
Method of preparation
Wash the shrimp well and clean them leaving only the head. With a sharp knife devein the shrimps.
Pass the tomatoes through a blender and take the juice.
In a clay casserole, add the onion and pepper and on top we place the shrimps and pour the tomato juice.
Put the bay leaves between the shrimps, salt them lightly and add cumin.
Sprinkle the feta cheese, add the pepper grains and finally pour the raki.
Put the clay casserole in the wood oven we “burned” and bake for half an hour.
If we do not have a wood oven we cook our pasta in a well preheated oven at 200 ° C for 20 minutes.
Allow to cool slightly for the aromas to emerge and enjoy.
