Within the conventional Greek dish referred to as shrimp saganaki, candy, briny shrimp are coated with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese.
Restaurant variations, nevertheless, generally is a gamble. The shrimp could be powerful and rubbery, the tomato sauce can end up uninteresting or overwhelming, and the feta is usually lackluster. We got down to develop a foolproof recipe for dwelling cooks.
Canned diced tomatoes together with sauteed onion and garlic supplied the bottom for the sauce. Dry white wine added acidity, and ouzo, the marginally candy anise-flavored Greek liqueur, added welcome complexity.
Whereas the shrimp are usually layered with the tomato sauce and feta and baked, we have been after a fast and straightforward dish. We opted to cook dinner the shrimp proper within the sauce; including the shrimp uncooked to the sauce helped infuse them with the sauce’s shiny taste.
And for much more taste, we first marinated the shrimp with olive oil, ouzo, garlic, and lemon zest whereas we made the sauce. A beneficiant sprinkling of feta and chopped recent dill over the sauced shrimp completed our recipe.
The cooking time is for extra-large shrimp (about 21 to 25 per pound). If utilizing smaller or bigger shrimp, make sure to regulate the cooking time as wanted. Should you don’t have ouzo, you may substitute an equal quantity of Pernod or 1 tablespoon vodka plus 1/eight teaspoon anise seeds.
Begin to end: 45 minutes
1 half of kilos extra-large shrimp (21 to 25 per pound), peeled and deveined
1/four cup extra-virgin olive oil
1 teaspoon grated lemon zest
1 crimson or inexperienced bell pepper, stemmed, seeded, and chopped
half of teaspoon crimson pepper flakes
1 (28-ounce) can diced tomatoes, drained with 1/three cup juice reserved
2 tablespoons coarsely chopped recent parsley
6 ounces feta cheese, crumbled (1 half of cups)
2 tablespoons chopped recent dill
Toss shrimp in bowl with 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/four teaspoon salt, and 1/eight teaspoon pepper; put aside.
Warmth 2 tablespoons oil in 12-inch skillet over medium warmth till shimmering. Add onion, bell pepper, and 1/four teaspoon salt, cowl, and cook dinner, stirring sometimes, till greens launch their liquid, three to five minutes. Uncover and proceed to cook dinner, stirring sometimes, till liquid evaporates and greens are softened, about 5 minutes. Stir in remaining garlic and pepper flakes and cook dinner till aromatic, about 1 minute.
Stir in tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Deliver to simmer and cook dinner, stirring sometimes, till flavors meld and sauce is barely thickened (sauce shouldn’t be utterly dry), 5 to eight minutes. Stir in parsley and season with salt and pepper to style.
Cut back warmth to medium-low and add shrimp together with any gathered juices; stir to coat and distribute evenly. Cowl and cook dinner, stirring sometimes, till shrimp are opaque all through, 6 to 9 minutes, adjusting warmth as wanted to keep up naked simmer. Off warmth, sprinkle with feta and dill and drizzle with remaining 1 tablespoon oil. Serve.
Diet data per serving
330 energy; 150 energy from fats; 17 g fats (6 g saturated; zero g trans fat); 168 mg ldl cholesterol; 1298 mg sodium; 16 g carbohydrate; 2 g fiber; 11 g sugar; 21 g protein.
America’s Check Kitchen supplied this text to The Related Press.