Friday, September 6, 2013

Weeknight Recipe: Shrimp Saganaki

There's nothing better on a weeknight than a dinner plan that is full of flavor, uses staple ingredients and comes together in minutes. Meet your new weeknight bestie, Shrimp Saganaki. It seems fancy but requires very minimal effort. The whole process takes us about 15 minutes and most of that is just slicing onions and olives. And how many of you can say you have a Greek dish in your weekday repertoire? Exotic and easy? Yes, plese.

Shrimp Saganaki
Adapted from Food & Wine

Greek shrimp, feta and olives recipe

2 tablespoons each of extra-virgin olive oil and canola oil
1 large onion, thinly sliced
1 16 oz can crushed tomatoes
Crushed red pepper
1 1/2 pounds shelled and deveined large shrimp (we use frozen shrimp, no need to thaw)
1/2 cup pitted kalamata olives, coarsely chopped
Dried oregano (to taste - we use ~1tsp)
3 ounces Greek feta cheese, crumbled
Crusty bread, for serving

In a large skillet, heat the oil. Add 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, about 5 minutes. Add the shrimp and olives and a dried oregano and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in 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.



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