Prep Time : 8 minutes
Cook Time : 22 minutes
Servings : 4
Ingredients:
2 tablespoons extra virgin olive oil
2 shallots (or 1 small onion), finely chopped
3 garlic cloves, finely chopped
1 teaspoon dried oregano
⅛-¼ teaspoon red pepper flakes
1 can (794g) diced tomatoes
¼ cup dry white wine or ouzo*
½ teaspoon salt
¼ teaspoon pepper
1 pound large or extra large shrimp, peeled and deveined
85g Athina Feta cheese, crumbled (about ¾ cup)
2 tablespoons minced fresh parsley
Method:
1. Preheat oven to 200°C degrees.
2. In a large oven-safe skillet, heat oil over medium heat. Add shallots and cook 3-4 minutes until softened. Add the garlic, oregano and red pepper flakes and cook 1 minute longer until fragrant.
3. Stir in the tomatoes (along with the liquid from the can), wine, salt and pepper.
4. Bring to a boil then reduce heat to a simmer. Simmer uncovered, 8-10 minutes or until sauce is thickened. Add the shrimp to the skillet.
5. Cook 5-6 minutes until shrimp turn pink, stirring occasionally. Remove from heat and sprinkle with crumbled Athina Feta cheese.
6. Place the skillet to the oven and bake for 2-3 minutes until feta melts and is golden brown in spots. Alternatively, you can cover the skillet with a lid and let the cheese melt.
7. Sprinkle parsley over the dish. Serve with crusty bread on the side for dipping.
Notes
Ouzo, a Greek liquor with a strong anise flavor is classically used in Shrimp Saganaki. However, the flavor is quite strong so I use dry white wine. You can use either one or leave out the alcohol completely.
