Garides Saganaki–Shrimp with Tomatoes, Feta Cheese, and Ouzo
If you have ever been to Greece it would be impossible to have missed out on this delicious offering. The word "saganaki" refers to the pan in which Greeks cook ingredients. An easy weeknight dinner for four, this main course of shrimp is topped with tomatoes and baked with crumbled feta cheese, and best served straight from the skillet.
Servings: 4 people
- 3 tablespoons good quality olive oil
- 4 cloves garlic, minced
- 4 scallions, minced
- 1/2 cup ouzo or white wine
- 1 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon crushed red chile flakes
- 4 medium tomatoes, diced
- 3 tablespoons chopped fresh mint
- 1/2 teaspoon sea salt
- Freshly ground pepper
- 16 large shrimp (about 1 pound), peeled and deveined
- 4 ounces feta cheese
- 1 lemon, halved
- 1 tablespoon fresh parsley, chopped rough
- Heat the oil in a 10-inch skillet over medium heat.
- Add the garlic and scallions and saute until soft, 3-4 minutes. Stir in the ouzo or wine, and cook until reduced by half, 3-4 minutes.
- Stir in the oregano, sugar, chile flakes, and tomatoes. Reduce the heat to medium-low and simmer, stirring often, until slightly thickened, 6-10 minutes.
- Stir in the mint and season with salt and a few grinds of pepper.
- Under a preheated broiler, or on a hot barbeque or stove-top grill pan, grill the shrimp until pink and cooked through. Arrange the shrimp in a heat-proof skillet, over the spiced tomato mixture and crumble the feta on top. Broil on the rack closest to the top until bubbly, 3-5 minutes.
- Squeeze with fresh lemon on top and garnish with parsley.