Shrimps, Lobster with Feta Cheese, Ouzo and Pasta

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Two years ago during summer, we visited Crete. We have many friends and relatives there and I consider it to be one of the most beautiful islands in Greece. While being there, we went one time to eat lobster. Lobster in Greece is quite expensive and it is something you don’t get to eat very often. Our friends took us to a small fish tavern hidden in a narrow street. Most of the customers were Greeks and only very few tourists.
We ate lobster and I can tell you this; I have eaten many times lobster in my life, but that was the most delicious one. It was like eating a sweet.
As I was craving summer a few days ago, my mind immediately went to that lobster and the shrimps we ate back then. So, I decided to buy some and cook them.
Now, at this point I have to make a confession. As much as I love eating lobster, I cannot possibly cook it alive. I know I sound a little hypocritical, but this is a reality for me. I cannot take a lobster alive and sink it in the boiling water, I just can’t. I prefer to just buy it frozen and very dead.
As soon as the lobsters and shrimps arrived at home, I was ready to cook them. It was a delicious dish with very Greek flavors like feta cheese and ouzo spirit. Now, I know that it may not be easy for you to find ouzo, but you can substitute with star anise, it gives the same flavor in your dish.

Shrimps/Lobster with Feta Cheese, Ouzo and Pasta

Shrimps, Lobster with Feta Cheese, Ouzo and Pasta 

Ingredients
1 onion, chopped
1 garlic, minced
250 gr. tomato juice
250 gr. tomato concase
Splash of white wine
1 tsp salt
½ tsp of each dried oregano, dried basil, dried thyme
Pinch of Italian Herbs
1 tsp sugar
½ cup milk
1 shot ouzo
200 gr. feta or more if you like
500 gr. spaghetti
2 lobsters
500 gr. shrimps

 

Instructions

As I mentioned above, I bought two beautiful frozen lobsters and I only had to place them in boiling water for just 10 minutes.
I also took the shells out of the shrimps which were fresh.
In a pot I placed the shells of the shrimps and cooked them for about 15 minutes in medium heat.
Filter the water from the shells add tab water and cook the pasta according to your liking.
In a skillet pour couple of tbsp of olive oil in medium/high heat.
Throw the onion and sauté.
After 2 to 3 minutes throw the garlic and continue to sauté.
Pour the wine and continue to sauté until it evaporates.
Throw the tomato juice and concasse, the salt, the sugar and all the herbs.
Let boil in low heat for 15 minutes.
Add the milk and let cook for another fifteen minutes.
Add the shrimps, the ouzo and parsley and cook for 5 minutes.
At this point you can either throw the pasta in the skillet with the sauce or serve separately.
Just before you serve the dishes, cut the feta cheese in quadrate pieces and add them to the sauce.
Add the lobster as well and mix.
4.0 from 1 reviews
Shrimps, Lobster with Feta Cheese, Ouzo and Pasta
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 1 onion, chopped
  • 1 garlic, minced
  • 250 gr. / 9 oz. tomato juice
  • 250 gr. / 9 oz. tomato concase
  • Splash of white wine
  • 1 tsp salt
  • ½ tsp of each dried oregano, dried basil, dried thyme
  • Pinch of Italian Herbs
  • 1 tsp sugar
  • ½ cup milk
  • 1 shot ouzo
  • 200 gr. / 7 oz. feta or more if you like
  • 500 gr. / 1 lb spaghetti
  • 2 lobsters
  • 500 gr. / 1 lb shrimps
Instructions/ Εκτέλεση
  1. As I mentioned above, I bought two beautiful frozen lobsters and I only had to place them in boiling water for just 10 minutes.
  2. I also took the shells out of the shrimps which were fresh.
  3. In a pot place the shells of the shrimps and cooke them for about 15 minutes in medium heat.
  4. Filter the water from the shells, add tab water and cook the pasta according to your liking.
  5. In a skillet pour couple of tbsp of olive oil in medium/high heat.
  6. Throw the onion and sauté.
  7. After 2 to 3 minutes throw the garlic and continue to sauté.
  8. Pour the wine and continue to sauté until it evaporates.
  9. Throw the tomato juice and concasse, the salt, the sugar and all the herbs.
  10. Let boil in low heat for 15 minutes.
  11. Add the milk and let cook for another fifteen minutes.
  12. Add the shrimps, the ouzo and parsley and cook for 5 minutes.
  13. At this point you can either throw the pasta in the skillet with the sauce or serve separately.
  14. Just before you serve the dishes, cut the feta cheese in quadrate pieces and add them to the sauce.
  15. Add the lobster as well and mix.
4.0 from 1 reviews
Μακαρόνια με Γαρίδες, Αστακό, Φέτα και Ούζο
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Cuisine/ Κουζίνα: Ελληνική
Ingredients/ Συστατικά
  • 1 κρεμμύδι, ψιλοκομμένο
  • 1 σκόρδο, λιωμένο
  • 250 γρ. χυμό ντομάτας
  • 250 γρ. ντομάτα κονκασέ
  • Λίγο λευκό κρασί
  • 1 κ.γ. αλάτι
  • Από ½ κ.γ. αποξηραμένη ρίγανη, βασιλικό, θυμάρι
  • 1 πρέζα Ιταλικά βότανα
  • 1 κ.γ. ζάχαρη
  • ½ φλ. γάλα
  • 1 σφηνάκι ούζο
  • 200 γρ. φέτα ή περισσότερη αν θέλετε
  • 500 γρ. σπαγγέτι
  • 2 αστακούς
  • 500 γρ. γαρίδες
Instructions/ Εκτέλεση
  1. Αγόρασα δύο όμορφους κατεψυγμένους αστακούς και τους τοποθέτησα σε βραστό νερό για 10 λεπτά.
  2. Πήρα επίσης τα κελύφη από τις γαρίδες που ήταν φρέσκα.
  3. Σε μια κατσαρόλα, τοποθετήστε τα κελύφη από τις γαρίδες και μαγειρέψτε τα για περίπου 15 λεπτά σε μέτρια φωτιά.
  4. Σουρώστε το νερό από τα κελύφη, προσθέστε κι άλλο νερό και μαγειρέψτε τα ζυμαρικά σύμφωνα με τις προτιμήσεις σας.
  5. Σε ένα τηγάνι ρίξτε δύο κουταλιές της σούπας ελαιόλαδο σε μέτρια/υψηλή θερμοκρασία.
  6. Ρίξτε το κρεμμύδι και σωτάρετε.
  7. Μετά από 2 έως 3 λεπτά ρίξτε το σκόρδο και συνεχίστε να σωτάρετε.
  8. Σβήστε με το κρασί και να συνεχίστε να σωτάρετε μέχρι να εξατμιστεί.
  9. Ρίξτε το χυμό ντομάτας και κονκασέ, το αλάτι, τη ζάχαρη και τα μυρωδικά.
  10. Αφήστε να βράσουν σε χαμηλή φωτιά για 15 λεπτά.
  11. Προσθέστε το γάλα και αφήστε το για άλλα 15 λεπτά.
  12. Προσθέστε τις γαρίδες, το ούζο και μαϊντανό και μαγειρέψτε για 5 λεπτά.
  13. Σε αυτό το σημείο μπορείτε να είτε να ρίξετε τα ζυμαρικά στην κατσαρόλα με τη σάλτσα ή να τα σερβίρετε χωριστά.
  14. Λίγο πριν σερβίρετε τα πιάτα, κόψτε τη φέτα σε τετράγωνα κομμάτια και προσθέστε τα στη σάλτσα.
  15. Ρίξτε τον αστακό και ανακατέψτε.