Shrimp Saganaki

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.

Shrimp Saganaki

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.

Nutritional Estimate

This is a nutritional estimate, regard it as such.

1 serving = 1 2-cup ramekin or half recipe

230 calories

18 g carbohydrates

12 g fat

15 g protein

Comments

[SBird's MiL]

On my way to the store to get these ingredients. Envisoning great flavors, simple preparation and a delicious outcome. I want mine to look as pretty on the plate as yours too!

[katie]

I have had this on my to cook list for so long! It looks really delicious, and can I say, for the upteenth time, that I just love your mother-in-law.

[SBird's MiL]

Ok, tonight's the night. It's in the oven. Used an oval ramekin (is that still a ramekin?). Serving with whole wheat penne instead of bread so it won't be as pretty as yours... No ouzo for me though :-( Can't wait to taste it....

[SBird's MiL]

IT WAS AWESOME! Reminded me of a shrimp fra diavolo recipe that is a favorite of mine. Similar tastes with the oregano, feta, red pepper flakes. Same pan prep, but you simmer longer to heat and then serve over angel hair. There are no leftovers for lunch - boo! I took pictures so will post on FB. Did you see my post of fish tacos from last night?

Hi, Katie. You are my new best friend! :-)