Award-Winning Shrimp Saganaki (Greek Shrimp with Feta)
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 shallots
finely chopped, or 1 small onion
- 3 garlic cloves
finely chopped
- 1 teaspoon dried oregano
- 1/8-1/4 teaspoon red pepper flakes
- 1 can diced tomatoes
28 ounces
- 1/4 cup dry white wine or ouzo*
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound large or extra large shrimp
peeled and deveined
- 3 ounces feta cheese
crumbled*, about 3/4 cup
- 2 tablespoons minced fresh parsley
Directions
- 1
Turn the broiler on high.
- 2
In a large oven-safe skillet, heat oil over medium heat. Add shallots and cook 3-4 minutes until softened. Add the garlic, oregano and red pepper flakes and cook 1 minute longer until fragrant.
- 3
Stir in the tomatoes (along with the liquid from the can), wine, salt and pepper.
- 4
Bring to a boil then reduce heat to a simmer. Simmer uncovered, 8-10 minutes or until sauce is thickened. Add the shrimp to the skillet.
- 5
Cook 5-6 minutes until shrimp turn pink, stirring occasionally. Remove from heat and sprinkle with crumbled feta cheese.
- 6
Place the skillet under the broiler for 2-3 minutes until feta melts and is golden brown in spots. Alternatively, you can cover the skillet with a lid and let the cheese melt.
- 7
Sprinkle parsley over the dish. Serve with crusty bread on the side for dipping.
Award-Winning Shrimp Saganaki (Greek Shrimp with Feta)
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