Shrimp Saganaki with Feta is not a suggestion. It’s a requirement. Recipe in comments.
Pink shrimp, tomato sauce with opinions, feta that softens but never disappears.
A splash of ouzo, because a Countess does not cook sober sauces.
You serve it hot, with bread ready. No distractions. No leftovers 🍤
Ingredients:
700g shrimp, peeled
Salt, pepper, red pepper flakes to taste, lemon pepper
2 TBSP olive oil
1 onion, chopped
1 bell pepper, diced
3 garlic cloves, finely chopped
1 TBSP tomato paste
1 1/2 tomato sauce
1 cup water
1/2 tsp sugar
1/2 cup Ouzo or white wine
1 cup Feta, cubed
Fresh dill
Instructions:
Season the shrimp with the salt, pepper and red pepper flakes
Heat a cast iron pan, add the olive oil and sauté the shrimp until nice and pink.
Add the ouzo and flambé for the alcohol to evaporate. Alternatively boil for a couple of minutes. Remove from the pan and set aside.
In the same pan sauté the onion and bell pepper over medium heat until soft. Add the garlic and cook for a minute.
Add the tomato paste stirring well. Add the tomato sauce, water and sugar and simmer for 10 minutes.
Return the shrimp to the sauce, Add the feta and garnish with dill.
Serve with fresh crusty bread and dig in!!
Dining and Cooking