Shrimp Saganaki

• μερίδες: 4 servings

Υλικά

1 pound jumbo shrimp, peeled and deveined (leave the tail on)

1/2 cup olive oil

1/2 of a medium onion, finely shopped

15-16 ounces pureed tomatoes

3-4 garlic cloves, grated

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

4 ounces feta cheese, crumbled

lemons for garnish

Οδηγίες

Season the shrimp on both sides lightly with salt and black pepper.

Heat an oven-safe skillet over medium-high heat. Cook the shrimp in a few batches for 30-40 seconds per side. Do not overcrowd the pan or the shrimp will steam instead of sear.

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 warm through for a few seconds.

Add tomatoes, sugar, 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.

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.

Cover the pan with the lid and cook the sauce until it reduces and thickens. About 6-7 minutes. Add the scallions, shrimp and crumbled feta.

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.

Garnish with chopped parsley and lemon wedges.

Serve with crusty, toasted bread or over pasta.

Enjoy and Kali Orexi!