• 1 chicken stock cube dissolved in 1/2 cup hot water
METHOD
1. In a frying pan, add the olive oil and sauté the onion. Add the garlic and continue sautéing. Add the shrimp and cook for 1-2 minutes on each side until they change color. Pour in the Zivania, ignite the alcohol, and let it evaporate. Remove the shrimp and add the tomato paste, rubbing it on the bottom of the pan to release its aromas. Add the strained tomato, stir, and boil for 4-5 minutes. Add the chili flakes, salt, and stir. Pour in the stock and boil until the water evaporates. Stir and return the shrimp to the pan. Boil them for 1 minute and turn them over. Crumble the feta cheese on top, sprinkle with the parsley, and serve.
