Shrimp Saganaki Recipe | My Greek Table with Diane Kochilas

Go on a picnic at a vineyard in Naoussa were one grape dominates the table: the local Xinomavro, one of Greece’s noblest reds. On the wine trail, Diane discovers bread, cookies and chocolate truffles all spiked with this hard-to-pronounce but easy-to-love Greek varietal. Learn how to incorporate incomparable Greek wine into any menu, both as a drink and an ingredient.

My Greek Table is a journey through Greece’s mountains, islands, villages, and cities in search of the country’s most delicious, healthy recipes and raw ingredients. Diane Kochilas, the host of My Greek Table, is a native New Yorker who adopted Greece as her home more than two decades ago. With My Greek Table, Diane will shed light on one of the world’s oldest and healthiest cuisines.

#greekfood #food #foodie #recipes #mediterraneanliving

I’M MAKING A SHRIMP SAGANAKI. IT’S ONE OF MY FAVORITE MEZE DISHES. AND I’VE NEVER MET ANYONE WHO DOESN’T LIKE IT. GREEKS, WHEN THEY COOK SHRIMP, THEY OFTEN COOK IT WITH THE SHELL ON, BECAUSE IT’S A LITTLE BIT MORE FLAVORFUL THAT WAY. BUT IT IS A LITTLE BIT MORE DIFFICULT TO EAT, SO, I’M ALWAYS IN THE HABIT OF CLEANING THE SHRIMP. I DO LEAVE THE HEADS AND TAILS ON, ‘CAUSE I THINK IT LOOKS REALLY PRETTY THAT WAY. I’M GONNA MARINATE THE SHRIMP A LITTLE BIT IN JUST A TOUCH OF OUZO AND SOME LEMON JUICE. I JUST WANT TO ZEST MY LEMON. I’M GONNA PUT A LITTLE BIT OF LEMON JUICE OVER MY SHRIMP. LEMON JUICE AND OUZO GO REALLY WELL TOGETHER. THE LEMON IS REALLY ACIDIC, AND THE OUZO IS SWEET, EVEN THOUGH IT’S REALLY STRONG, AND IT HAS THAT GREAT ANISE FLAVOR. THE SHRIMP IS JUST GONNA SIT FOR A FEW MINUTES WHILE I START MY SAUCE. I’M COOKING THIS DISH IN THE PAN THAT GIVES IT ITS NAME. IT’S CALLED “SHRIMP SAGANAKI,” AND THIS IS A SAGANAKI PAN. IT’S A VERY SIMPLE FRYING PAN WITH TWO HANDLES. POURING MY OLIVE OIL IN HERE. SO, I JUST WANT TO SAUTEÉ MY ONION AND GREEN PEPPER HERE, AND I USE A SWEET LONG GREEN PEPPER, KIND OF LIKE AN ANAHEIM. AND I AM GONNA ADD SOMETHING A LITTLE SPICY, WHICH IS JUST A DRIED CHILI PEPPER. I’M GONNA KEEP IT WHOLE. I DON’T WANT TO MAKE IT SO HOT THAT YOU CAN’T EAT IT. A LITTLE BIT OF SALT THAT WILL HELP DRAW OUT THE MOISTURE AND COOK THEM A LITTLE FASTER. HALF MY GARLIC. AND I JUST WANT TO COOK THIS DOWN UNTIL THE WATER IN THE TOMATOES COOKS OFF. THAT’S GONNA TAKE A FEW MINUTES. ADD A LITTLE BIT OF OLIVE OIL AND I WANT TO SEAR THE SHRIMP. I CAN REALLY SMELL THE ANISE FROM THE OUZO IN HERE. I AM GONNA ADD A LITTLE GARLIC TO MY SHRIMP. AND I’M GONNA ADD MY MARINADE. YOU WANT TO DO THIS A LITTLE CAREFULLY, BECAUSE THE ALCOHOL MIGHT IGNITE. A LITTLE BIT OF SALT. MY SAUCE IS JUST ABOUT WHERE I WANT IT, SO I’M GONNA ADD MY SHRIMP TO IT. WE WANT ALL THE FLAVOR OF THESE JUICES IN THE PAN. THIS LOOKS REALLY PRETTY. JUST A LITTLE BIT OF BLACK PEPPER. I AM GONNA ADD MY DRIED GREEK OREGANO. THIS WHOLE THING TAKES ABOUT SEVEN OR EIGHT MINUTES TO COOK FROM START TO FINISH, NOT INCLUDING THE TIME THAT THE SAUCE TAKES TO COOK DOWN A LITTLE BIT. TURN OFF MY FLAME. I’M GONNA ADD MY FETA, SO THAT IT JUST STARTS TO MELT AS THE DISH IS SERVED. AND THE LAST BIT OF COLOR AND FLAVOR THAT GOES INTO THIS DISH IS JUST SOME CHOPPED PARSLEY. I CAN’T WAIT TO TASTE THIS. ♪♪ I WANT TO GET A LITTLE BIT OF THAT SAUCE ON THE SAME FORK FULL AS THE SHRIMP. MMM, I LOVE THE FACT THAT THE ONIONS STILL HAVE A LITTLE CRUNCH TO THEM, SO DO THE PEPPERS. THE SHRIMP IS PERFECTLY COOKED, AND THE FETA CHEESE BINDS THIS TOMATO SAUCE SO THAT IT’S REALLY CREAMY. THIS IS A GREAT DISH.