• 1 serving Couscous.
• 1 lbs. Wild Caught Shrimp, Shelled and De-veined.
• 1 large Cast Iron Skillet (12 inch).
• 2 tbsp Olive Oil.
• 1 medium Onion, chopped superfine.
• 2 tsp Vietnamese Chili Garlic Sauce.
• 1 can Anchovy Fillets
• 1 14 oz can Fire Roasted Tomatoes.
• 1 tbsp Asian Fish Sauce.
• 1 tbsp Capers.
• 2 tbsp Black Olives chopped.
• 1 tsp Greek Seasoning.
• 1 tbsp Lime Juice.
• 1/2 pint Cherry Tomatoes, sliced in half.
• 1/2 pint White Grapes, sliced in half.
• 4 oz Feta Cheese.
• 6 tbsp Ouzo.
This great dish combines three of my favorite things: shrimp, Greek cooking, and fire! _Fire! Fire! Fire!_ It is actually my variation on Garides Saganaki, a name which to me isn't very memorable except for how it sounds strangely Japanese, so I've decided to rename it after Hephaestus the Greek god of fire and volcanoes and innovation.
To get started, cook up a serving of Couscous however you prefer.
In a food processor, chop the onion as fine as you can. Put the onion sauce in the iron skillet along with the olive oil, chili garlic sauce, and anchovies. Cook over medium heat for five minutes. Stir until the anchovies dissolve.
Mix in the skillet everything from tomatoes to lime juice, stir and cook for four minutes until thickened and boiling (be sure to use dry cured black olives when you can get them).
Stir in the tomatoes and grapes. Turn the oven's broiler on to 550 degrees.
Dump the shrimp in the pan. Spread them out until they are all laying flat. Cook without stirring for 2 minutes. This will cook the bottom of the shrimp.
Sprinkle the Feta cheese evenly over the pan and place a few inches under the broiler. Cook for 2 minutes or until the cheese is slightly toasted. This cooks the top side of the shrimp.
Very carefully take the pan out of the broiler and place on the stove top - that metal will be hot! Microwave the Ouzo for about 30 seconds, just to warm it up. Pour the Ouzo over the tomato shrimp mix. Place skillet on a thick hot pad in the center of the table - preferably with people around said table - and hit with a torch lighter (the long stemmed lighters used with barbecued grills). The Ouzo should burn quite stunningly. Serve the couscous as a bedding for the shrimp mix.