Saganaki shrimp with fresh fennel

1. Thoroughly clean the shrimp from the shell and the head (it may remain). Leave the tail for beauty and carefully remove the intestine on their back. Wash well and season with salt and pepper.
2. In a pan pour a little olive oil, half the chopped garlic and sauté the shrimp until they turn brown. Quench with ouzo and let it glaze.
3. We empty them in a fireproof dish and we shake them nicely in order. In the same pan, add a little olive oil and sauté the onion and garlic, finely chopped, add the Mala Peruviana, the wild fennel, the boukouvo, salt and pepper.
4. Let the simmer bring out its aromas by boiling for 5 minutes and pour over the shrimp. Powder with the feta that we have broken into pieces with our hands and bake in a preheated oven for 20 minutes.
5. When it comes out, sprinkle with the chopped basil leaves, sprinkle with a little olive oil and serve with the utensil.

* fennel is used in our kitchens very often… but taking a walk in the Greek countryside we will discover a member of his family, the fresh fennel. It grows everywhere and in the spring we can collect it, chop it and have it in our freezer. It is characteristic due to its strong and special smell. You can use it alternatively in many recipes compared to other herbs since you will have it as nature gives you.