Shrimp Saganaki

Recipe for Shrimp Saganaki

Ingredients:

1 lb. large (16/20 ct.) shrimp, shelled and deveined
1 15-oz. can crushed tomatoes
½ cup Kalamata olives, chopped
2-3 cloves garlic, finely chopped
1 medium red onion, finely chopped
3 tbsp. fresh parsley leaves, chopped and divided
4 oz. Feta cheese, crumbled
3 tbsp. extra virgin olive oil
¼ cup dry white wine
1 tsp. dried dill
1 tsp. dried Greek oregano
½ tsp. crushed red chili flakes
Salt and black pepper

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.

2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.

3. Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.

4. Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.

5. Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese.

Additional Info:

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4

Shrimp Saganaki is a quick and easy Greek appetizer served with crusty bread to scoop up the savory tomato sauce. You can easily turn this into a gluten free main course by serving it on a bed of cooked zucchini noodles, rice, or quinoa.

Enjoy this delicious Shrimp Saganaki!