3 Tablespoons olive oil 1/2 sweet onion, chopped
3 ripe fresh tomatoes, chopped 1 small head fennel, cut into thin strips
1 teaspoon fennel seeds, crushed or chopped 1 pound shrimp, peeled
2 Tablespoons ouzo 4 ounces feta cheese, rinsed
freshly ground black pepper 2 Tablespoons green fennel fronds
Heat a large heavy skillet over medium heat. Add oil, stir in onion, and cook until translucent.
Add tomatoes and cook until soft and juicy.
Stir in fennel strips and seeds. Cook 5 minutes—fennel should retain a little crunch.
Stir in shrimp and ouzo, top with crumbled feta cheese. Cover and cook until shrimp are
pink and opaque.
Served immediately garnished with black pepper and fennel fronds.
Cover and refrigerate leftovers.