Thursday, February 27, 2014

Best Seafood Recipe: Greeks' Shrimp Saganaki

Have you ever tried Shrimp Saganaki? Well, you must!

I first came across with a Shrimp Saganaki recipe on The Londoner.  It looked yummy and, most importantly, it seemed easy enough to make. So I tried. 

Well, what can I say, it really was easy to make this dish, and tasted amazing. Yes, A-MA-ZING! 
So, naturally, I had to share the recipe with you. Of course, just as any cook, I tweaked the recipe a little, and changed the measurements of the ingredients to feed 4 people (with a hefty appetite, I have to add!). 

So you know, this is a starters Greek dish. They eat it as a snack with generous amount of bread to soak in the juices. The dish is light, but I thought if I serve it over rice, it can become a wonderful dinner dish. And it was!

So here it goes:

Shopping List:
2 tbs extra virgin olive oil
4-6 cloves of garlic, crushed
1 lb raw shelled king shrimp
Chili flakes, dried oregano, salt, peper 
3 cup cherry tomatoes, halved
2 cans chopped organic tomatoes
1 cup white wine 
2 1/2 cup crumbled feta cheese 
1/4 cup chopped fresh dill

*** Important tip before you start: put together and chop all necessary ingredients within your reach, because everything cooks quickly and, while you are finishing chopping up the tomatoes or searching for the cheese, your shrimp may overcook or garlic may burn... you get the point. I've been there! 

Heat olive oil in a big sauté pan over medium heat. Add garlic and stir for about 30 seconds or until it  just starts turning golden. Then throw the shrimp and add salt, pepper, oregano, and chili pepper flakes, to taste.
Once the shrimp have just started to turn pink, take them out and place to a side. (**Make sure not to overcook! Overcooked shrimp may feel and taste like rubber.)
Add a cup of wine to the pan and let it simmer for 1-2 minutes. (**Always use good wine for cooking. It makes a difference, promise!)
Add halved cherry tomatoes. After a minute, add 2 cans of crushed tomatoes, and let simmer for another 2-3 minutes.
When sauce is ready, throw shrimp back in and, in 30 seconds, throw the feta crumbles. Then take the pan off the heat. You really don't want to overcook the shrimp.

xo, Zuma A.

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