I love everything Greek! After all, I’m married to one, and to his Big Fat Greek family. One of the things they enjoy doing, is eating, and they love celebrating everything with food. I do have some knowledge on the Greek culture, because I had the opportunity to visit some beautiful places in Greece. I’ve also made some wonderful Greek friends on Facebook. One of the biggest staples in Greek cooking is Feta cheese, and I love it on almost everything. There’s nothing more Greek than that in my opinion. I love it in salads, omelettes, recipes, with Pita bread, or by itself. Today, I will share with you a lovely recipe made with shrimp and feta cheese, and it’s a winner in my book. The name Saganaki is given to dishes that are cooked in this frying pan, with two handles. Traditionally, this pan is used in making shrimp dishes, and to flambe’ some delicious Greek cheeses. You don’t need this specific pan to make this recipe, but I wanted to share some of the Greek traditions with you. Some traditional recipes call for tomato paste which I love using, and they also leave the shell on the shrimp. It does make for a killer presentation.
Serves: 6-8 Level of difficulty: Easy
- 1.5 – 2 lb. large shrimp, peeled and deveined, tails on
- 3 tbsp. olive oil + more
- 6-8 garlic cloves, chopped
- 1 pint roasted cherry tomatoes
- 2 tsp. oregano
- 1/2 – 3/4 ounce ouzo, Greek liqueur
- Salt and black pepper to taste *
- 4-6 oz. Feta cheese, crumbled *
- Flat leave parsley, chopped for garnish
1) Place tomatoes on a tray, drizzle with olive oil and salt. Bake in a 375 degree oven for 20-30 minutes, or until caramelized.
2) In the meanwhile, In a “Saganaki” or a large frying pan, over medium-high heat, heat olive oil, sautee the garlic, 1 minute, add the shrimp. Cook for about 3 minutes. Deglaze with ouzo, turn the shrimp, add the tomatoes, oregano, black pepper, cook for 2 minutes. Lower the flame to medium-heat, add the Feta cheese, and cook an additional 1-2 minutes, or until the shrimp are no longer translucent. Garnish with parsley. Drizzle with olive oil. Serve with orzo, potatoes or pasta. I served mine with whole-wheat angel hair. This dish makes a wonderful meze, which is Greek for snack or appetizers.
*Be careful with the salt, as the feta is already salty. I like to buy the feta in a container, and crumble it myself. It has a fresher taste than the already crumbled one.
If you don’t have ouzo readily available, use some dry white wine, it will be the next best thing. However, ouzo is the way to go in this dish, in my opinion.
I hope you have enjoyed this blogpost, and will attempt to make it soon for your loved ones. It will be the talk of the town, I promise you.
Happy Cooking from My Kitchen to Yours!
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