Menu For You inc

Shrimp Saganaki – May 2017

Shrimp appetizers or entrees are usually crowd pleasers. Here is a favorite dish (Shrimp Saganaki, Garides Saganaki ) from Greece that incorporates shrimp, tomato, feta and mint in a wonderful weeknight dinner or an appetizer at your next cocktail party. This is usually served along with fresh bread for dipping, but I like to serve it as a main course as a sauce for fresh pasta. Purchase shelled and deveined shrimp for a quick assembly of ingredients. Your family and guests will be most impressed! In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. Feel free to reduce the recipe in half to serve four. Give it a try and let me know your results and feedback at
—  Chef Vahé

· 8T Extra-Virgin Olive oil
· 8 cloves garlic, minced
· 8 scallions, minced
· 2T tomato Paste
· 1C dry white wine
· 1t dried Greek oregano
· 1t sugar
· 1⁄2 t crushed red chili flakes (or to taste)
· 8 medium plum tomatoes pureed in a food processor or (1) 28oz
can crushed tomatoes
· 6 T chopped fresh mint
· 32 large shrimp (about 1-1/2 lb.) peeled and deveined
· Kosher salt and freshly ground black pepper, to taste
· 6 oz. feta
· 1 lemon, halved
· 1 lemon zested
· 1 tbsp. minced fresh parsley

Preheat oven to 350F. Heat the oil in a 10″ skillet or larger cast iron skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 3 minutes. Add wine; cook until reduced by half, 6 to 8 minutes. Add oregano, sugar, chili flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 20 minutes. Stir in mint, lemon zest and shrimp, season with salt and pepper; crumble feta over top. Bake until bubbly, about 15 minutes. Squeeze lemon over top. Garnish with the minced parsley.
• 12 Organic Grape Tomatoes halved
• Organic Italian Long Leaf Parsley, chopped fine to taste and
sprigs for garnish

by Chef Vahé    May 2017

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