Shrimp Saganaki
- Unexpected Foodie
- Feb 17, 2017
- 2 min read
7/115
I used to detest shrimp, for the longest time. I hated the rubbery, slimy taste. But then I realized that the only shrimp I was trying was those gross frozen shrimp rings with the marinara sauce that everyone busts out for dinner parties and/or Christmas Eve.
I realized... that's not what shrimp is supposed to taste like at all!!
We used big, beautiful, fresh shrimp from Lapointe's for this saganaki and it was OH SO GOOD.
This dish is a one pot meal, and was really simple to whip up. And it was a great excuse to use our cast iron pan!
The tomatoes and feta mix together so well to make this incredible, creamy, delectable sauce.
The only thing I would have done differently is to have cut the fennel into smaller slices. And serve it over rice instead of having it with bread.
Enjoy!
Ingredients
- 1 1/2 lb peeled and deveined (tail on) large shrimp (go fresh if you can!)
- 2 tbsp extra-virgin olive oil
- 1 large fennel bulb or 1 large onion, thinly sliced (we used fennel, next time we would try half fennel, half onion)
- 6 small vine-ripened or plum tomatoes, chopped
- Kosher salt
- Pinch of red pepper flakes
- 3 oz/85 g Greek or Bulgarian feta
- 1 small handful parsley, coarsely chopped
- Freshly ground black pepper
Directions
- Use a small pairing knife to slit the shrimp down the seam/vein about halfway through so that they open up but remain intact
- Swish them in salty water (like sea water) and drain
- Heat the oil in a large frying pan until shimmering
- Add the fennel/onion and cook over medium-high heat until it is soft, stirring occasionally (about 5 minutes)
- Add the tomatoes, salt and red pepper flakes and cook until the tomatoes are soft, and start to release their juices, about 5 minutes
- Add the shellfish and cook, stirring occasionally until they are pink throughout, about 3 minutes
- Add most of the feta and stir to heat, about 1 minute
- Transfer to shallow bowls or deep plates and top with the remaining feta and parsley
- Season with freshly ground black pepper
- Serve HOT! with fresh crusty bread or over rice
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