Method

Peel the shrimp, leaving the heads intact, and devein.

Heat the oil in a pan. Add the onions, garlic, and leek and cook over low heat, stirring occasionally, for 5 minutes, until softened. Add the tomatoes, tomato paste, celery, and bell peppers, season with salt and pepper, and pour in the hot water. Bring to a boil, cover, and simmer for about 30 minutes, until the vegetables are tender and the liquid has cooked down to the oil.

Lay the shrimp on top, sprinkle with the parsley, season with salt and pepper, and cook for 8 minutes more. Serve hot.

Serves 4

Preparation time 30 minutes

Cooking time 40 minutes

Note: The word plaki usually refers to fish baked in the oven. Here the shrimp are combined with the usual vegetables, but cooked on the stove top (hob) instead.

Reprinted with permission from ©Phaidon Press Limited, Vefa's Kitchen, by Vefa Alexiadou, published by Phaidon Press.
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