Shrimp Sahanaki With Greek Cheeses And Tomatoes Food

SHRIMP SAGANAKI (GREEK SHRIMP WITH TOMATOES & FETA)

Steps:

• Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
• Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
• Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
• Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot). Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.
• Note: If you do not have an oven-proof skillet, simply transfer the tomato sauce to a 9-by-13-inch or equivalent broiler-safe baking dish and proceed from there.

SHRIMP SAHANAKI WITH GREEK CHEESES AND TOMATOES

Steps:

• Heat 1/3 cup oil in medium saucepan over medium heat.
• Add onion and sauté until golden-brown, about 12 minutes.
• Add tomatoes, 4 tblsps parsley, garlic, cayenne and ouzo.
• Season to taste.
• Bring to boil.
• Reduce heat, cover and simmer until sauce thickens, about 25 minutes.
• Add shrimp to sauce and cook for a further 6-8 minutes, until shrimp are cooked through.
• Remove from heat.
• Sprinkle feta, kasseri and parsley over and cover with lid of saucepan.
• Allow to sit for 5 minutes, until cheeses have started melting.
• Give a gentle stir to distribute cheeses and distribute amongst serving plates.
• Use crusty bread to dip into the delicious sauce.

FLAMBéED SHRIMP WITH TOMATOES, FETA CHEESE, AND OUZO

Steps:

• Heat 1 tablespoon of the oil in a 12-inch skillet over high heat until just smoking. Meanwhile, pat the shrimp dry with paper towels and season with salt, pepper, and sugar. Add half of the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn spotty brown, about 30 seconds. Off the heat, flip the shrimp over, then transfer to a medium bowl and repeat with 1 more tablespoon oil and the remaining shrimp.
• Add the remaining 2 tablespoons oil, onion, and 1/2 teaspoon salt to the skillet and cook over medium heat until the onion is softened, 5 to 7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the tomatoes and 1/2 cup of their juice and cook until thickened slightly, about 2 minutes.
• Stir the reserved shrimp and accumulated juices and ouzo into the skillet. Ignite the ouzo and shake the skillet until the flames subside. Sprinkle with the feta and parsley before serving.
• To flambe on an electric stove, add the ouzo to the pan, wave a lit match over the pan until the ouzo ignites, and then shake the skillet.BE CAREFUL.

SHRIMPS SAGANAKI (GREEK RECIPE)

Steps:

• Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
• Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
• While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
• When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.