Shrimp Saganaki

Shrimp Saganaki

Shrimp Saganaki is a quick and easy Greek appetizer that can be served with gluten free bread to scoop up the savory tomato sauce. For a main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4

Ingredients:

3 T. extra virgin olive oil
2-3 cloves garlic, finely chopped
1 medium red onion, finely chopped
¼ c. dry white wine
1 15-oz. can crushed tomatoes
½ c. Kalamata olives, chopped
1 t. dried dill
1 t. dried Greek oregano
½ t. crushed red chili flakes
Salt and black pepper, to taste
1 lb. large (16/20 ct.) shrimp, shelled and deveined
3 T. fresh parsley leaves, chopped and divided
4 oz. Feta cheese, crumbled

Directions:

Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.

Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.

Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.

Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.

Remove from heat and adjust seasonings, to taste.

To serve:

Transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese.

Enjoy!

Kathy

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Presentation and practicality is key. Not only does it have to be pretty but it needs to function well. I love the Fiestaware casserole dish! I think that it is the perfect size for this application and it relatively deep so it keeps things from bubbling over. With it being stoneware it holds the heat really well so you don’t have to worry about your food getting cold while chatting with your guests.

Once again going to bring out one of my favorite things in my kitchen. I love my All Clad Skillet! Probably one of my most used items in my kitchen. It conducts heat really well and sautes onions and peppers really fast. Cleans up really easily and is dishwasher and oven safe.

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