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.
- 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.