Shrimp Saganaki
Time: 45 minutes
We are going Greek this holiday season and serving this delicious shrimp dish that the whole family will love.
INGREDIENTS
Yield: 4 servings
- 1½ lbs shrimp
- ½ tsp fresh dill
- 1 sweet onion, chopped
- Juice of ½ lemon
- Handful of chopped parsley
- 3 tbsp capers
- ½ tsp chopped oregano
- 6 minced garlic cloves
- 26-ounce can of diced tomatoes
- Handful of chopped mint
- 2-6 ounces of feta cheese
- ½ cup dry white wine
- Olive oil as needed
PREPARATION
Step 1
Peel and devein the shrimp, then pat them dry.
Step 2
Combine the garlic, oregano, dill, mint, and parsley in a bowl. Set aside.
Step 3
Season the shrimp with Kosher salt, pepper, and half of the oregano, dill, and minced garlic. Set them aside to marinate.
Step 4
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally.
Step 5
Stir in the garlic and cook for an additional 5 minutes until fragrant.
Step 6
Add the diced tomatoes, lemon juice, and the remaining oregano and dill. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
Step 7
Add the marinated shrimp to the skillet and cook for 5 to 7 minutes, or until the shrimp are opaque and cooked through.
Step 8
Stir in the white wine, mint, and parsley. Sprinkle the capers (or olives) and feta cheese over the dish. Heat through gently.
Step 9
If desired, stir in a handful of fresh spinach and allow it to wilt before serving.
Step 10
Serve the shrimp and sauce over orzo, your favorite pasta, or with crusty bread for dipping.
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