Today’s dinner is a fresh, summer take on shrimp saganaki, a Greek dish in which shrimp is sautéed with onion, celery and tomatoes and topped with feta cheese. It takes its name from the shallow, two-handled pan in which it is cooked.

On a recent trip to Birmingham, Ala., I met George Sarris, owner of the Fish Market Restaurant. He made this dish on a table set up in a community garden in the center of the city, and added just-picked herbs. They gave the saganaki a wonderful, fresh flavor.

Complete the meal with this simple side dish:

Cucumber Rice: Mix 1 1/2 cups hot, cooked rice (I use microwaveable brown or white rice) with 2 teaspoons olive oil, 1 cup cubed, unpeeled cucumber and salt and freshly ground pepper to taste. Makes 2 servings.

This meal contains 609 calories per serving with 31 percent of calories from fat.

Helpful hints

• Any type of fresh herbs can be used. If using a strong one, such as rosemary, add the whole sprig and remove it before serving.

• Drained, canned, plum tomatoes can be substituted.

Countdown

• Start vegetables and herbs for shrimp dish.

• Meanwhile, make the rice.

• Add shrimp and finish the saganaki.

Shopping list

To buy: 1 small red onion, 1 bunch celery, 4 plum tomatoes, 1 bunch fresh basil, 1 bunch fresh sage, 1 bunch fresh mint, 1 cucumber, 3/4 pound peeled shrimp, 1 package crumbled feta cheese, 1 package microwaveable brown or white rice.

Staples: Olive oil, minced garlic, salt and peppercorns.

Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.