Shrimp Saganaki - Northern Michigan's News Leader

Shrimp Saganaki

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1 tbsp olive oil
4 scallions (white part only) minced
2 garlic cloves, chopped
1 cup drained diced canned tomatoes
½ cup dry white wine
1/3 cup of vegetable broth
2 tbsp. ouzo or other unsweetened anise-flavored liqueur
1 tsp. chopped flat-leaf parsley (plus more for garnish)
1 tsp chopped fresh dill (plus more for garnish)
Pinch or dried oregano, preferably greek
Kosher salt and fresh ground black pepper.
(12)Medium shrimp (about ½ pounds.),peeled, deveined(head on if desired)
(1)4 oz block of feta
Slices of country style white bread, toasted

Heat oil in a medium sized heavy skillet over low-heat. Add scallions and garlic: cook, stirring often, until soft, about 3 minutes. Add tomatoes and cook stirring occasionally, until reduced by half. 4-6 minute. Remove from heat; add wine, broth, ouzo, 1 tsp parsley, 1 tsp dill, and oregano. Season with salt and pepper. Cook over medium-high heat, stirring often, until tomato mixture is reduced by one-third, about 5 minutes.

Reduce heat to medium. Season shrimp with salt an pepper. Add shrimp to skillet, arranging around edges. Place block of feta in the center of the skillet. Cover an simmer until shrimp are cooked through and feta is warm. 4-6 minutes for this.

Remove skillet from heat. Transfer shrimp and feta to a large shallow bowl, if desired. Garnish with parsley and dill. Serve with toast along side.

 

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