Shrimp with Tomatoes and Feta (Garides Saganaki)
The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.
Yield: serves 4
- 4 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 4 scallions, minced
- 1 tbsp. tomato paste
- 1⁄2 cup white wine
- 1 tsp. dried oregano
- 1⁄2 tsp. sugar
- 1⁄4 tsp. crushed red chile flakes
- 4 medium tomatoes, grated
- 3 tbsp. chopped fresh mint
- 16 large shrimp (about ¾ lb.), peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. feta
- 1 lemon, halved
- 1 tbsp. minced fresh parsley
- Arrange a rack 4" from heating element; heat oven to broil. Heat oil in a 10" skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes.
- Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3 to 5 minutes. Squeeze lemon over top. Garnish with parsley.