Greek Shrimp Bowl | Easy Shrimp Saganaki

When it’s too hot and you don’t want to turn on the oven, make this Greek shrimp in tomato feta sauce over rice. I created this recipe version of Shrimp Saganaki so that it would be easy to make on the stovetop, with easy cleanup. Enjoy!

Greek Shrimp Bowl (Easy Shrimp Saganaki) Recipe:

1 cup white long grain rice
1 lb. pre-cooked shrimp, rinsed and tails removed
feta cheese crumbled (5 oz.)
1 medium onion chopped
2 garlic cloves minced
3 large mushrooms sliced and halved
2 yellow snacking peppers, cut in bite-sized pieces
½ tablespoon butter
½ cup grape tomatoes, cut in halves
handful chopped celery tops or fresh parsley
28 oz. crushed tomatoes
¾ cup chicken broth
1 rounded tablespoon tomato paste
¼ teaspoon sea salt
½ teaspoon pepper
1 tablespoon dried oregano
Olive oil
red pepper flakes (optional)

Rice recipe:
Medium saucepan boil 2 cups of water and add 1 cup of rinsed rice. Let boil again, skim top, cover and reduce heat to low until most of water is gone.
Next, add ½ cup of water, boil again, cover, reduce heat until water is gone. This will create a sticky rice. Uncover and remove from heat when done.

Greek Shrimp in Tomato Feta Sauce:
In large deep skillet, heat pan slightly and then drizzle some olive oil. Add chopped onion, mushrooms, peppers, then garlic. Season with sea salt, pepper, and oregano. Add butter and stir.

Once onions are translucent and mushrooms have softened, add crushed tomatoes, chicken broth, and tomato paste. Bring to boil, cover, reduce heat, and simmer for 25 minutes.

Add cooked shrimp and stir. Add celery tops and spread around gently with feta on top (do not stir). Drizzle with olive oil. Cover for 7 minutes.

To Serve:
Serve over rice and sprinkle with a little more oregano and feta cheese. Optional: Sprinkle red pepper flakes for a little ‘kick’.

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@CookingRecipeaze

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