shrimp saganaki
Beef
Shrimp Saganaki
Shrimp saganaki is a Greek dish that combines plump, pillowy shrimp with savory tomato sauce and feta cheese. Serve it with crusty bread to sop up all the flavorful sauce.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 1 can (28 ounces) diced tomatoes, undrained
- 2 tablespoons minced fresh parsley
- 2 teaspoons honey
- 1 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/8 to 1/2 teaspoon crushed red pepper flakes
- 1-1/2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
- 1/2 cup pitted greek olives
- 1 cup crumbled feta cheese
- 2 tablespoons minced fresh mint
- sliced toasted baguette
Directions
- In a large broiler-proof skillet, heat oil over medium heat. Add shallots; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Add wine to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in tomatoes, parsley, honey, oregano, cumin, pepper, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened 8-10 minutes, stirring occasionally.
- Stir in shrimp. Simmer, covered, 3-5 minutes or until shrimp almost turn pink. Top with olives. Sprinkle with cheese. Preheat broiler. Broil 3-4 inches from heat until shrimp turn pink and cheese is lightly browned, 2-4 minutes. Sprinkle with mint, serve with bread slices.
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