Thursday, March 25, 2010

Shrimp Saganaki

Sunday night I had a quandary on my hands. It's 7, I haven't even grocery shopped, and I'm starving. What to do? Fortunately I happened on a great, super simple and fast recipe that was not only tasty, but also healthy. Definitely a keeper!

Shrimp Saganaki
FOOD & WINE MAGAZINE
March 2009

INGREDIENTS
2 tablespoons each of extra-virgin olive oil and canola oil
1 large onion, thinly sliced
6 plum tomatoes (1 1/4 pounds), coarsely chopped
Salt
Crushed red pepper
1 1/2 pounds shelled and deveined large shrimp, halved lengthwise
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh dill
3 ounces Greek feta cheese, crumbled
Crusty bread, for serving

DIRECTIONS
In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.

Come to think of it, I didn't remember to halve the shrimp, but I don't really see why you'd need to do that. Was delicious as it was!

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