Bubbling hot tomatoes, shrimp, and salty half-melted feta all scooped on to some nice crusty bread - shrimp saganaki qualifies as some serious comfort food.
Saganaki is technically a cooking vessel used quite extensively in traditional Greek cooking, but over time it's been adulterated to refer to what is inside the vessel. In this case it's the conventional pairing of tomatoes, onion, shrimp and feta cheese.
This version hails a little more from the Northern region of Greece because of the added heat from the red pepper flakes. If you're not a fan of spice, feel free to tone it down a notch or two.The 1/4 teaspoon really does add a significant amount of heat.
Usually a splash of ouzo is in order to add that extra kick and impart that rarely identified flavor that accompanies this particular dish, but I couldn't find any. I'm too much of a weenie to venture into any civilian liquor stores around here - mainly because there's a very real possibility I'd get mugged or walk into the middle of a robbery.
I didn't think it detracted too much, but if you do happen to have some ouzo on hand (or pernod), add a splash to the pan while you're cooking the onion.
Yields 2 large servings
1/2 tablespoon olive oil
1/2 yellow onion, chopped finely
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon oregano
14 oz can petite diced tomatoes
12 large shrimp
1/2 cup feta, crumbled
Preheat oven to 400F
In a medium skillet heat the olive oil over medium-high heat. Add the onion and cook until starting to soften, about 3-4 minutes. Add the garlic, red pepper flakes, oregano and season to taste with kosher salt and freshly ground black pepper. Add the tomatoes and bring to a simmer. Place the shrimp into the skillet and let them cook undisturbed for 2 minutes. Flip and let cook for another minute. Remove pan from heat. Place six shrimp each in two 2-cup ramekins. Top with tomato mixture. Sprinkle 1/4 cup feta on each. Bake for 12-15 minutes, or until feta is beginning to melt and browned. Serve with crusty bread and a full bodied red.
This is a nutritional estimate, regard it as such.
1 serving = 1 2-cup ramekin or half recipe
18 g carbohydrates
12 g fat
15 g protein