Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Shrimp Saganaki

Shrimp Saganaki

90
  • (serves 4)
  • 16 large whole shrimp, deveined
  • 1/3 cup extra virgin olive oil
  • 4 scallions, thinly sliced
  • 3 cloves of garlic, minced
  • 3 cups of grated ripe tomato (or homemade tomato sauce)
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1 shot of Ouzo (about 1/4 cup)
  • 3/4 to 1 cup crumbled Feta
  • 2 Tbsp. of thinly sliced scallion greens or finely chopped parsley
  • sprinkle of chili flakes
  1. Place a large skillet on your stovetop over medium heat. Add the olive oil, scallions, garlic and a pinch of salt. Sweat for about 5-6 minutes or until softened.
  2. Add the tomato puree, Ouzo, salt and pepper and bring up to a simmer and cook for 10-15 minutes or until most of the water has cooked off and you have a nice think sauce.
  3. Place the shrimp onto the sauce, place the lid on and cook for 2-3 minutes or until shrimp have turned pink (if you have an oven safe skillet you can place in the oven and broil).
  4. Top with crumbled feta, turn the heat off. Wait a couple of minutes then transfer to a platter. Add more Feta (if needed), scallions and chili flakes. Serve as an appetizer with a loaf of crusty bread for that sauce.

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