Traditional Shrimp Saganaki

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*** Though I plate it quite differently; this photo is from Saveur Magazine:  
www.saveur.com 

Photographer Credit: Mr. Todd Coleman. 

 I had lived in Greece from 1992 through 1995, and the integrity of flavours make this classic dish a wonderful Meze ( sort of a Tapa, appetiser and / or starter ) though it can be served as a main course, with a salad or Persian rice.
 This dish hails from a Restaurant we frequented in Santorini, called Selene´s.  
Serves 2 - 4: 

2 pounds large shrimp
125 ml. olive oil
4 spring scallions chopped
2 minced cloves of garlic
1 large green Bell pepper chopped
1 large red Bell pepper chopped
1 fresh red chili pepper seeded and chopped
freshly ground black pepper to taste
fresh tomato concasse or coulis - 1 cup 
Dry white wine or Ouzo Greek Anise Liquor - 2 tablespoons
a pinch of sugar
fresh oregano 2 tsps.
fresh parsley herb 1/2 cup
1/2 pound crumbled Feta Cheese 
1 tblsp. unsalted butter
Salt to taste 

1) clean the shrimp or prawns ( note; this recipe can be made with cod fish or other firm white fish ) 
2) shell and devein the prawns however, leave heads on ( more flavorful if you do ) 
3) set the prawns aside until ready to use on Ice
4) heat olive oil and sauté scallions
5) add garlic, chili pepper and bell peppers and sauté a few more minutes until tender
6) add the white wine or the Ouzo and simmer to cook off alcohol 
7) add the tomato, bring to boil and reduce heat and simmer until thickened slightly
8) adjust seasoning and salt 
9) add the sugar
10) now,  put the prawns into the sauce
11) sauté until coral salmon color and firm, do not overcook them
12) a few minutes before removing from heat, add the fresh herbs and crumbled feta cheese
13) add the butter and swirl to glaze 
14) as soon as the feta begins to melt, remove from flame and serve immediately
15) serve with: crusty bread warmed from oven for dipping, white wine of choice and black olives, Kalamatas if possible ...

Lovely lunch ... 
Margaux Cintrano.