Gluten Free/ Main Course

SHRIMP SAGANAKI: SHRIMP IN A TOMATO & FETA SAUCE

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Ingredients

  • 1 pound jumbo shrimp, peeled and deveined (leave the tail on)
  • 1/2 cup olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup water
  • 2 cups canned tomatoes, pureed
  • 3-4 garlic cloves, sliced
  • 4-6 scallions, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • pinch of crushed red pepper flakes
  • salt and freshly ground black pepper, to taste
  • 1 handful of chopped fresh parsley
  • 1 cup crumbled feta cheese
  • lemons for garnish
  • Preheat the broiler on high.

Instructions

1

This dish is traditionally served as a starter or appetizer. You can absolutely serve it like that, but I think that because it is so hearty with the rich tomato and feta sauce, it can easily be the star of your meal, a.k.a the main course.

2

It is delicious over linguini or your choice of pasta. I love to make my couscous salad alongside this dish with some nicely toasted bread to soak up the tomato sauce. Yummy!!!

3

The ingredients that you will need to make this are few and simple. So what are you waiting for? Hurry up and make this for dinner tonight!

4

Heat olive oil until smoking hot. Sauté shrimp for 1 minute on each side. Remove from pan and set aside.

5

Lower the heat to a low- medium and cook the onions about 5-7 minutes or until slightly golden, translucent and soft. Add garlic and good for 2-3 minutes or until soft.

6

Add tomatoes, water, sugar, oregano, crushed red pepper flakes, black pepper and a little salt. Remember, that the feta is salty, so do not put too much salt in the sauce.

7

I like using canned tomatoes. I puree them in my blender to speed up the cooking time. If you are using crushed canned tomatoes, skip the pureeing step.

8

Cook the sauce until it reduces and thickens beautifully. Add the scallions, shrimp and crumbled feta.

9

Transfer the pan (if it is oven proof) under the broiler and cook about 5 minutes or until the cheese melts, the sauce is bubbly and slightly charred.

10

Garnish with chopped parsley and lemon wedges.

11

Serve with crusty, toasted bread or over pasta.

12

Enjoy 🙂

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