Wednesday, July 16, 2008

Shrimp Saganaki

Wow. So considering that I have MANY notes on this recipe about what I had to change and how i potentially butchered it, this dish came out spectacularly. It is shrimp baked with tomatoes and cheese in a Greek style. Yum-O! So good! I served with orzo and grilled, greek spiced squash. All around phenomenal. I am submitting this healthy dish to Eat Healthy: Protein Rich for its 31g of protein.Here's the fun part, the many things I changed. I recommend trying it the original way if you can, but my way (noted in parenthesis) is easier and still great. I used cooked frozen shrimp instead of fresh, uncooked shrimp. I used goat cheese instead of feta. I used canned diced tomatoes instead of chopped tomatoes. Still, this saganaki somehow survived in great shape.
Shrimp Saganaki
serves 6
1/4 cup olive oil plus oil for drizzling
1/2 cup diced onion
salt and pepper
3 garlic cloves, minced
1tsp oregano plus extra for sprinkling
1 cup diced, peeled, seeded tomatoes (instructions below)
1/4 cup white wine
1 28oz can chopped (used diced) tomatoes with juice
1 1/2 lbs shrimp, peeled, deveined (recipe says to keep tail on, but this makes it messier, just take the tail off too) (I used cooked, still frozen shrimp. Just rinse with enough water to seperate, but use still frozen.)
3/4 cup diced feta (used goat cheese)

To Peel Tomatoes
Bring pot of water to boil. Core and lightly score tomato skin in quarters. Place scored tomato in boiling water for 30 sec. Remove and place in ice water. Using a paring knife, carefully pull off skin.

1. Preheat oven to 450 degrees. Heat 1/4 cup oil in large pan over med heat. Add onion and pinch of salt. Cover and cook, stirring occaisoonally for 8 min. Add garlic and saute for another min. Stir in oregano and pinch of salt. Add diced tomatoes and wine and simmer for 3 min.
2. Stir in canned otmatoes and juice, raise heat to medium high and again bring to simmer. Simmer 6 min and then fold in parsley. Season with salt and pepper, noting that cheese will add saltiness.
3. Spoon just enough tomato sauce into an oven safe, round pan or 9x13 baking dish to cover the bottom. Working from outside in, make concentric circles of shrimp (place tail to head, just touching). Spoon remaining sauce over top. Sprinkle cheese on top, drizzle with olive oil and oregano.
4. Bake for 20 min or until hot and bubbling with golden brown cheese.

Greek Squash
1 squash
olive oil
greek seasoning
Combine greek seasoning and oil. Slice squash into rounds. Brush oil onto the squash. Grill squash until tender.


Sangeeth said...

great recipeamy...thanks for participating :)

Teresa said...

I love shrimp! This sounds awesome. I can't wait to try it.