Shrimp SAganki
About the Recipe:
This dish is akin to the well-known Greek meze shrimp 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 baked. It can be served as a main course, or as a meze using Greek pita as a dipping platform.
Adapted from How Easy is That by Ina Garten
INGREDIENTS:
4 tablespoons good olive oil, divided
1 ½ cups medium-diced fennel
1 tablespoon minced garlic (3 cloves)
1/4 cup dry white wine
1 (14 ½-ounce) can diced tomatoes
2 teaspoons tomato paste
teaspoon dried oregano
1 tablespoon Ouzo
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 ¼ pounds (16 to 20 per pound) peeled shrimp with tails on
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs
3 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
2 lemons
PREPRATION:
Preheat the oven to 400º F.
Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and sauté for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half.
Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the breadcrumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
Bake for 15 minutes, until the shrimp are cooked and the breadcrumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.
Prep Time:
Cook Time:
15 min
45 min
Serves:
Type:
4 servings as a main course, 8 or more as a meze