This dish was given to me by a dear friend who lives in Thesasaloniki Port in northeastern Greece, where it is a Tavern Meze, or appetiser. Over the period of time we have spent in the Mediterranean, it has become a family favorite ... it is sort of a Feta Parmigiana ... I have also baked in oven, and it is absolutely incredible ... So, you can prepare stove top simmered or oven baked as you would an aubergine or eggplant alla parmigiana ... ( Melted cheese on top of an ingredient ).
Shrimp Saganaki
1 Kilo or 2 pounds of extra large or Jumbo Shrimp
1/2 cup of Evoo ( 125 ml. )
4 scallions finely sliced
1 garlic clove minced
1 green bell pepper sliced in viruta strips
1 fresh red chili pepper ( or sub red chili flakes )
freshly ground black pepper to taste
salt to taste
fresh homemade tomato concasse - 1 cup
2 tblsps. Ouzo Greek Liqueor or white wine
a pinch of sugar
fresh orégano herb - 2 tsps.
finely chopped parsley 1/2 cup
1/2 pound feta cheese crumbled
1 tblsp. room temperature butter
1) clean shrimp and devein however leave heads on and set aside on ice
2) heat Evoo and sauté the scallion, add the garlic and the chili pepper and the green bell and sauté until just softened
3) add the tomato sauce, and bring to boil, reduce heat and simmer until slightly thickened
4) add the ouzo or the white wine, and simmer to cook off the alcohol and then, adjust seasoning and add the pinch of sugar
5) Now incorporate the shrimp to the sauce and cook until they are bright coral pink and firm ( do not overcook )
6) a few minutes prior to removing from the stove, add the crumbled feta and the fresh herbs and the butter and swirl to glaze, and remove just as the feta begins to melt and serve immediately with hot rustic pita bread or country style bread for dunking and dipping.
Enjoy this Greek glory of a dish;
Have nice wkend,
J.M.