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.
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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