Serves 6

1 kg cleaned shrimps
6 tablespoons Altis Olive Oil
1 large onion sliced
2 pieces of garlic - mashed
1 kg of ripe tomatoes or 800 grams of peeled tomatoes which have been finely cut
300 grams of feta DODONI cut in large pieces
4 tbsp of parsley finely chopped
1 laurel leaf
salt, freshly ground pepper and paprika

Fill a large pot with water measuring a three finger level and bring to the boil. Drop in the shrimps for 3-4 minutes. Strain them and keep the juice.

Heat oil in a pot and sauté the onions with the garlic. Add the tomatoes (or fresh tomatoes which have been peeled and cut into small pieces), the juice from the shrimps, the laurel leaf, pepper and paprika. Boil all the ingredients for approximately 10 minutes, until the sauce thickens.

Remove from the heat and add the feta DODONI and the parsley. Taste for salt and add only if needed. Arrange the shrimps in a round giouvetsi pot (clay pot) or in individual oven-proof serving dishes and pour the sauce over them. Sprinkle with a little pepper and paprika and bake in a pre-heated oven at 250°C for about 30 minutes, until the surface has browned. Serve the dish hot.

Serves 6

For the Dough
400 grams flour
25 gr. fresh yeast- 2 tablespoons Altis Olive Oil
18 tablespoons of water – salt
Garnish for the Dough
4 medium tomatoes or one can of peeled tomatoes cut into small pieces
200 grams feta DODONI
10 olives - 1 green pepper
4 tablespoons Altis Olive Oil
1 teaspoon oregano - salt, some sugar

Dilute the yeast in luke warm water and add it to the ingredients for the dough. Knead it well until it becomes elastic dough and leave it covered with a towel for about 30 minutes.

Peel the tomatoes, remove the seeds and cut the tomatoes into cubes. Leave them in a strainer for 5 minutes to drain.

Open the dough into a round shape with a thickness of 1 cm, and place the tomatoes sprinkled with some sugar, the feta DODONI which has been cut into large pieces, the green peppers cut into round pieces and the Olives. Sprinkle with oil and some oregano.