An impending visit from an old friend brought to mind an old favorite dish, shrimp with tomato sauce and feta cheese. I’ve often served it to first-time guests, as well. A classic Greek dish with as many variations as its simple ingredients might suggest, my starting point years ago was “Craig Claiborne’s Favorites, Volume 3” (Times Books, 1977), part of a great series compiling columns of the former New York Times’ food editor.
It’s one of those no-recipe recipes: Pour a light tomato sauce (I used marjoram in mine this time) over shrimp first tossed briefly in a hot pan with olive oil, either in a large shallow casserole or individual minis. Crumble feta over all (I always buy Bulgarian, at the Persian market) and sprinkle with an anise liqueur like ouzo or Pernod. Then, into a hot oven until everything’s bubbling and the cheese begins to brown. Salad and a copious amount of rustic bread are the only accompaniments needed for what will almost certainly become a new old favorite for you, too.