Greek | Shrimp with Feta (Gambari Saganaki)

Posted on February 22, 2012

An easy and delicious dish. I used less shrimp (about a pound) since I was making for two, but kept the sauce amounts the same and just reduced it down. If you can, use the ouzo, it changes the flavor completely. We were surprised and delighted! This recipe post is part of my Global Bites Project - Greek Cuisine adventure.

Yield: 4 servings

Ingredients

1/3 cup extra-virgin olive oil

1 large onion, small dice

kosher sea salt

2 garlic cloves, minced

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 14 1/2-ounce can diced tomatoes with juice

1/2 cup dry white wine

2 pounds medium-sized shrimp (28 to 30) uncooked shrimp, peeled and deveined

6 ounces feta cheese crumbles, or cut into 1/2-inch cubes

2 tablespoons minced flat-leaf parsley, for garnish

2 tablespoons ouzo

 

Method

In a large sauté pan, heat the oil over medium-high heat until it shimmers. Add the onion and salt, and sauté until the onion is soft, about 3 minutes. (This took me longer.)

Add the garlic and continue to cook for another 2 minutes. Add the oregano, red pepper flakes, and tomatoes and cook for 5 minutes, or until the sauce reduces somewhat and thickens.

Add the shrimp, tucking them into the mixture so they cook evenly. Stir a few times and cook at a bare simmer for 2 minutes, or until the shrimp turns pink and opaque. Stir in the feta cheese and cook 1 minute longer. Remove the pan from the heat, garnish with parsley, and drizzle with ouzo.

Ouzo is an anise-flavored aperitif.

 

(Ref. "Baked Shrimp with Feta Cheese" recipe, The Take-Out Menu Cookbook.)