Shrimp Saganaki is a Greek-style dish combining shrimp with tomatoes and feta to make for a quick and easy one pot meal.
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Ingredients
- 5 tbsp (45 mL) extra virgin olive oil
- 1 onion, finely chopped
- 1 can (28 oz/796 mL) diced tomatoes
- 5 garlic cloves, chopped
- 1 tsp (5 mL) granulated sugar
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) hot pepper flakes
- 1/4 tsp (1 mL) black pepper
- 1/3 cup (75 mL) sliced black olives
- 1 ½ lbs (750 g) large raw shrimp, peeled and deveined
- 1 cup (250 mL) crumbled feta cheese
- 2 tbsp (30 mL) chopped fresh parsley or green onions
Instructions
- Place one oven rack in the middle position and another about 5 inches (12.5 cm) below the broiler. Preheat oven to 400 ̊F (200 ̊C).
- In a large ovenproof skillet, heat oil over medium-high heat and add onion; cook, stirring occasionally, for 5 minutes. Add tomatoes, garlic, sugar, salt, oregano, hot pepper flakes and black pepper; bring to a boil. Reduce heat to medium and cook uncovered for 8 to 10 minutes, until mixture is reduced by half, stirring occasionally.
- Remove skillet from heat, sprinkle with olives and arrange shrimp on top in a single layer. Bake on middle rack for 5 minutes or until shrimp is almost cooked through; the flesh will begin to turn white with pink undertones and just begin to curl into a C shape.
- Remove skillet from oven and turn on broiler. Sprinkle feta on top of shrimp and broil 1 to 2 minutes until feta is lightly browned. Sprinkle parsley on top just before serving.
Notes
- If you only have small shrimp, reduce bake time by a couple of minutes.
- If using frozen shrimp, thaw thoroughly in the fridge, drain well and pat dry before cooking.
- As an option, serve with pita bread instead of crusty bread.
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