A flavorful Greek dish made with large shrimp, ripe tomatoes, and quality Feta cheese, all cooked in a savory tomato sauce.
Shrimp Saganaki II
A shot of Ouzo complements the shrimp perfectly. This recipe comes from Peter Minaki, a Greek-Canadian chef who has traveled extensively throughout Greece. He was inspired to create this version of Shrimp Saganaki after tasting a memorable rendition at a taverna in N. Kallikratia, near his summer home in Halkidiki, Greece. This dish is best served as a shared appetizer with lots of crusty bread to mop up the sweet and savory tomato sauce.
Ingredients
- 16 large whole shrimp, deveined
- 1/3 cup extra virgin olive oil
- 4 scallions, thinly sliced
- 3 cloves of garlic, minced
- 3 cups of grated ripe tomato (or homemade tomato sauce)
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 shot of Ouzo (about 1/4 cup)
- 3/4 to 1 cup crumbled Feta
- 2 tbsp of thinly sliced scallion greens or finely chopped parsley
- sprinkle of chili flakes
Directions
- Place a large skillet on your stovetop over medium heat. Add the olive oil, scallions, garlic and a pinch of salt. Sweat for about 5-6 minutes or until softened.
- Add the tomato puree, Ouzo, salt and pepper and bring up to a simmer and cook for 10-15 minutes or until most of the water has cooked off and you have a nice think sauce.
- Place the shrimp onto the sauce, place the lid on and cook for 2-3 minutes or until shrimp have turned pink (if you have an oven safe skillet you can place in the oven and broil).
- Top with crumbled feta, turn the heat off. Wait a couple of minutes then transfer to a platter. Add more Feta (if needed), scallions and chili flakes. Serve as an appetizer with a loaf of crusty bread for that sauce.