Shrimp Saganaki
The most well-known saganaki is probably the delicious, melted cheese served with great flair in Greek restaurants. Saganaki refers to an appetizer prepared in small pan, and there are a number of delicious ones that will serve as either an appetizer for a table, or a meal for one.
Shrimp Saganaki
Shrimp Saganaki
Prep Time: 5 - 10 minutes
Cook Time: 10 minutes
5 oz raw, shelled and deveined shrimp
2 Roma tomatoes, or 1 1/2 cup cherry tomatoes
1/4 cup diced red onion
2 cloves minced garlic
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon kosher salt
1 tablespoon extra virgin olive oil
1/8 teaspoon red pepper flakes (more or less depending on your preferred spiciness)
feta cheese
Heat olive oil in a skillet over medium heat.
Add onions, tomatoes and salt, cook until tender and tomatoes are deconstructing a bit.
Move tomatoes and onions to one side of the skillet and add shrimp to the empty side.
Cook shrimp 3 minutes per side, or until turning pink.
Sprinkle oregano, basil, and pepper flakes over shrimp and turn to coat.
Stir all contents of skillet and continue cooking until shrimp is bright pink.
Arrange on plate or serving platter.
Top with Feta cheese. For an entree, I use a little less Feta. For an appetizer, I use a little more and serve with pita bread.
Shrimp saganaki also makes a great sauce for pasta or polenta.
