MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Saganaki
Categories: Seafood, Vegetables, Booze, Herbs, Cheese
Yield: 4 servings
1 lb Medium (U-40) shrimp; peeled
- deveined
Salt & black pepper
4 tb Extra-virgin olive oil; more
- for serving
1 md Onion; fine chopped
3 cl Garlic; thin sliced
2 Fresh or dried bay leaves;
- and/or:
2 Sprigs of thyme
2/3 c Ouzo or Pernod
8 oz Cherry tomatoes; halved
14 oz Can crushed tomatoes
1/2 c Pitted Kalamata olives
1/2 c Crumbled feta; more to
- taste
Fresh parsley leaves or torn
- dill; garnish (optional)
Toasted bread; to serve
In a large cast-iron skillet, heat 2 tb olive oil over medium. Add
the shrimp, season with 1/2 ts each salt and pepper, and cook,
stirring occasionally, just until they start to turn pink and
barely any gray remains on the outside, about 4 minutes. Transfer
to a medium bowl.
Set the oven @ 400°F/205°C.
Add another 2 tb oil to the skillet over medium. Add the onion,
garlic and herbs, season lightly with salt and pepper and cook,
stirring occasionally, until starting to soften, about 5 minutes.
Pour in the ouzo. Cook, stirring occasionally, until almost
evaporated, about 3 minutes.
Stir in the halved cherry tomatoes, crushed tomatoes and 1/2 cup
water, season with salt and pepper and cook, stirring occasionally,
until slightly thickened, about 5 minutes.
Once the sauce has thickened, stir in the reserved shrimp, nestling
them into the sauce in an even layer. Evenly sprinkle with the
olives and feta and bake until the shrimp is cooked through and the
feta softened, about 15 minutes.
Drizzle generously with more olive oil, sprinkle with the fresh
parsley or dill, and serve immediately.
Recipe from: Carolina Doriti
Adapted by: Alexa Weibel
RECIPE FROM:
https://cooking.nytimes.com
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