Greek Millet Saganaki With Shrimp And Ouzo
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
40
Sourness
44
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
1 To prepare the millet, bring the water, millet, bay leaf, and salt to a boil in a 2-quart saucepan
2
Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, about 15 minutes
3
Remove from the heat and let sit, covered, for 5 to 10 minutes
4
Uncover, remove the bay leaf, and set aside to cool
5
2 Meanwhile, make the saganaki
6
Heat the olive oil in a large Dutch oven or large heavy-bottomed saucepan over medium heat until it shimmers
7
Add the onion, garlic, chile, and salt; cook, stirring frequently, until the onion softens and turns light golden, about 5 minutes
8
Add the tomato paste and cook, stirring, until it darkens, about 1 minute
9
Add the tomatoes with their juices and the pepper; bring to a boil over medium-high heat
10
Decrease the heat to maintain a light boil and cook, uncovered, for 3 minutes
11
3 Stir in the millet and green olives
12
Taste for salt and pepper and adjust (keeping in mind that olives and feta cheese can be quite salty)
13
Remove the pot from the heat, sprinkle with the feta, and cover to allow the cheese to soften
14
4 To prepare the shrimp, season them with salt and pepper
15
Heat the olive oil in a 12-inch skillet over high heat until it shimmers
16
Add the shrimp
17
Cook, undisturbed, until the shrimp turn golden, 1 to 2 minutes, and then flip them with a spatula and cook until they are just opaque throughout, 1 to 2 more minutes, depending on the size
18
Add the ouzo and cook until syrupy, about 30 seconds
19
Using a spatula, briskly remove the shrimp from the pan and arrange on top of the millet
20
Sprinkle with the parsley and serve at once
21
1 To prepare the millet, bring the water, millet, bay leaf, and salt to a boil in a 2-quart saucepan
22
Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, about 15 minutes
23
Remove from the heat and let sit, covered, for 5 to 10 minutes
24
Uncover, remove the bay leaf, and set aside to cool
25
2 Meanwhile, make the saganaki
26
Heat the olive oil in a large Dutch oven or large heavy-bottomed saucepan over medium heat until it shimmers
27
Add the onion, garlic, chile, and salt; cook, stirring frequently, until the onion softens and turns light golden, about 5 minutes
28
Add the tomato paste and cook, stirring, until it darkens, about 1 minute
29
Add the tomatoes with their juices and the pepper; bring to a boil over medium-high heat
30
Decrease the heat to maintain a light boil and cook, uncovered, for 3 minutes
31
3 Stir in the millet and green olives
32
Taste for salt and pepper and adjust (keeping in mind that olives and feta cheese can be quite salty)
33
Remove the pot from the heat, sprinkle with the feta, and cover to allow the cheese to soften
34
4 To prepare the shrimp, season them with salt and pepper
35
Heat the olive oil in a 12-inch skillet over high heat until it shimmers
36
Add the shrimp
37
Cook, undisturbed, until the shrimp turn golden, 1 to 2 minutes, and then flip them with a spatula and cook until they are just opaque throughout, 1 to 2 more minutes, depending on the size
38
Add the ouzo and cook until syrupy, about 30 seconds
39
Using a spatula, briskly remove the shrimp from the pan and arrange on top of the millet
40
Sprinkle with the parsley and serve at once