Shrimp Saganaki
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Olive Oil1 medium
Onion (chopped)1
Salt1 cup
White Wine (dry)1 tsp
Olive Paste1 cup
Crumbled Feta CheeseDirections:
1
Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown
2
Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste
3
Once simmered, remove the pan from the heat and add the ouzo with caution
4
Cook for 1 minute and add wine to pan
5
Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate
6
When the shrimp are cool enough to handle remove the heads and peel off the shells
7
Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes
8
Return the shrimp to the pan, being careful not to overcook and toss in the sauce
9
Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon