1lb. large shrimp (16-20 count), peeled and deveined
2 Tbsp. unsalted butter or olive
2 Tbsp. all purpose flour
1 cup whole milk, hot
1/4 cup grated white onion
1 clove of garlic, minced
2 Tbsp. dry white wine
1/2 cup diced tomato
1/4 cup heavy cream
2 Tbsp, Ouzo
Sea salt and ground pepper
3-4 Tbsp. chopped chives
(optional) garnish of chilli flakes
If you want the shrimp to sit up, you may have to make another cut into the fatter end of the shrimp so that it lies flat when plated. Season with salt and pepper (or Old Bay or Cajun Seasoning, toss to evenly coat, set aside.
Place a large skillet on your stovetop over high heat. Add a drizzle of olive oil or an saute your shrimp about 30 seconds a side.
Remove with a slotted spoon and reserve on a platter.
In the same skillet over medium heat, add butter or olive oil and flour, stirring for a minute.
Add the milk, onion, garlic, wine and bring up to a simmer and cook for about 5 minutes or until sauce coats the back of a wooden spoon. Add the tomatoes, Ouzo and cream and simmer for another minute.
Add shrimp into the back into the sauce, shake the pan and allow the shrimp to warm up for another minute or until fully pink and cooked. Taste sauce and adjust seasoning with salt and pepper. Take off the heat.
Spoon out the tomatoes and place on your platter, arrange shrimp upright on your platter. Pour cream sauce on top, garnish with chives and serve.