- 2 lbs. shrimp, u-15 size
- ⅓ cup olive oil
- ¾ cup chopped onion
- 4 minced garlic cloves
- 2 teaspoon ground fennel or anise seed, toasted
- 2 tablespoon fresh oregano leaves
- ⅓ cup chopped parsley
- ¼ teaspoon hot chile flakes, or more to taste
- ½ cup white wine
- 3 cup finely diced chopped tomatoes, canned is fine, drained
- ⅔ cup crumbled fresh feta
- 1 tablespoon lemon juice
Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce.
ingredients
directions
1. Peel and devein the shrimp, reserve. |
2. Place the oil in a large oven proof sauté pan over high heat, a 14-inch sauté works best. |
3. When hot, add the onion, garlic, fennel seed, oregano, parsley and chile flake. Sauté until glassy. |
4. Add the wine and the tomatoes, cook until pan is nearly dry, about 10 minutes. |
5. Add the shrimp in one layer. Toss quickly for 30 seconds. |
6. Place under a hot broiler to cook through, 3 to 4 minutes. |
7. Remove the pan from the oven, sprinkle the feta and lemon juice evenly over the top. Place under the broiler again and color up the cheese. |
8. Serve immediately. |
Keywords
shrimp
