Greek Shrimp Saganaki with Feta Cheese

 

This is absolutely delicious one-pan traditional Greek Shrimp Saganaki with Feta Cheese.

You can serve the Shrimp Saganaki as an appetizer.... , but my favorite way to serve this dish , is over cooked bulguri for a very satisfying main course.  

It would also go well with rice, mashed potatoes or pasta.

 You can  enjoy it with some pitta bread too.

INGREDIENTS

2 tablespoons olive oil

1 onion, finely chopped

4 cloves of garlic, chopped

3 -4  ripe, fresh cherry tomatoes, chopped

1/4  tsp. salt

¼ tsp. freshly ground pepper 

¼ cup dry white wine

3 tablespoons Tomato Paste

Parsley, finely chopped

Raw Shrimps /sometimes I use frozen shrimps too/, shelled & deveined 

200-300g Greek Feta Cheese, cut in cubes or crumbled

INSTRUCTIONS

Preheat oven to 220 C

Heat a pan over medium heat.

 Add the olive oil and then stir in the onion. Cook for about 4 minutes. 

 Add the garlic and cook for another minute or so. 

Next, stir in the tomatoes. Season with salt and pepper and cook for another 3-4 minutes. 

Stir in the wine and tomato paste and cook until sauce is reduced and the alcohol has evaporated. 

Add the shrimp and some parsley and continue to cook, stirring from time to time, until the shrimp just begins to turn pink, about 2 to 3 minutes.

If you do not use an ovenproof skillet, transfer the mixture to a casserole dish or baking tin and crumble the Feta cheese over the top. Place in the hot oven on the medium rack.

 Bake about 10 minutes.

Serve with plenty of fresh parsley on top, some toasted pitta bread or over cooked bulguri!

Enjoy!