Shrimp Saganaki (Shrimp Sauté With Tomatoes and Feta)
Buy a chunk of good quality Greek feta and crumble it yourself. Koutsioukis says that most pre-crumbled feta is dry and tasteless. If using wine, pour it from the same bottle you’ll be serving with this dish. Serve this with baguette for dipping into the flavorful sauce.
3 tablespoons Greek olive oil
1 white onion, chopped
3 garlic cloves, crushed or finely chopped
2 cups peeled and chopped fresh tomatoes or canned San Marzano tomatoes
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1/2 teaspoon dried Greek oregano
1/2 teaspoon dried red pepper flakes (optional)
12 large Florida shrimp, peeled and deveined
1/4 cup dry white wine
1 cup crumbled Greek feta
1 cup chopped flat leaf parsley plus a sprig for garnish
Heat olive oil in a nonreactive large skillet over low heat. Add onions and garlic; sauté 3 to 5 minutes, until translucent.
Add tomatoes and bring to a simmer. Add salt, pepper, oregano and pepper flakes. Let simmer until sauce reduces and thickens. Add shrimp and cook 3 minutes or until shrimp turn pink.
Add wine and continue cooking 2 minutes. If desired, add a splash of ouzo.
Fold in feta and chopped parsley. Remove from heat and serve warm in a shallow serving dish garnished with a parsley sprig. Makes 4 servings.
Source: Adapted from Ahmet Erkaya and Anastasia Koutsioukis of Mandolin Aegean Bistro.
Per serving: 258 calories (63 percent from fat), 18.6 g fat (7 g saturated, 9.2 g monounsaturated), 64 mg cholesterol, 10.5 g protein, 11.2 g carbohydrates, 2.2 g fiber, 1,030 mg sodium.