Recipes

Shrimp

Shrimp Saganaki

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 shallots, finely chopped
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1 can (28 ounces) diced tomatoes, undrained
• 2 tablespoons minced fresh parsley
• 2 teaspoons honey
• 1 teaspoon dried oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 to 1/2 teaspoon crushed red pepper flakes
• 1-1/2 pounds uncooked shrimp (16-20 per pound), peeled and deveined
• 1/2 cup pitted Greek olives
• 1 cup crumbled feta cheese
• 2 tablespoons minced fresh mint
•  Sliced toasted baguette

Description

1. In a large broiler-proof skillet, heat oil over medium heat. Add shallots; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Add wine to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan. Stir in tomatoes, parsley, honey, oregano, cumin, pepper, salt and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened 8-10 minutes, stirring occasionally.
2. Stir in shrimp. Simmer, covered, 3-5 minutes or until shrimp almost turn pink. Top with olives. Sprinkle with cheese. Preheat broiler. Broil 3-4 inches from heat until shrimp turn pink and cheese is lightly browned, 2-4 minutes. Sprinkle with mint, serve with bread slices.