This meal, shrimp saganaki, is as easy as they come. Once the fragrant onion and fennel slices are soft, and the fresh tomatoes have melted to form a rough sauce of sorts, it’s just a matter of minutes before you eat.
Preheat oven to 500 degrees.
Heat the olive oil in a medium skillet over medium-high heat. Once hot, add the fennel, onions and ouzo. Toss to coat with the oil and cook for 5-7 minutes or until translucent and softened.
Add the tomatoes, oregano, garlic and salt. Stir well, reduce heat to medium and cook for another 8-10 minutes, allowing the tomatoes to soften and break down.
Stir in the chile pepper, lemon zest and shrimp. Cook for approximately 30 seconds. Just as all of the shrimp begin to turn pink, sprinkle the olives and feta cheese on top. Slide into the oven, and bake for 5-7 minutes, or just until the cheese softens and the shrimp are cooked through.