Garides Saganaki (Shrimp with Feta and Tomato)

This is one of those recipes that you make, devour, and then think of little else until you make it again. In the past my favorite way to enjoy shrimp was simply with garlic and butter.  After eating this dish I will tell you that this recipe is every bit as good as a simple dish of shrimp with garlic and butter, if not better.  For me, it is perfection! Shrimp, tomatoes, garlic, a little bit of green onion, and lots of feta cheese, both melted into the sauce and sprinkled on top.  Tangy, salty, garlicky, and tender.  I just love this dish.

In Greece this dish is served as an appetizer, commonly referred to as mezze, but in my home it's more like a main dish.  My Mom and I loved this so much we devoured it all.  Thank God no one else was around.  Things become rather messy and unladylike.

If you enjoy shrimp I highly recommend this recipe.

Garides Saganaki 

(Shrimp with Feta & Tomato)

Adapted from Food From Many Greek Kitchens

Serves 6-8 as a mezze/appetizer

Serves 2-4 as a main course

About 15 medium raw shrimp

5 tablespoons olive oil

3 green onions, finely chopped

5 garlic cloves, chopped

14-ounce can crushed tomatoes

1/4 cup chopped parsley

salt and freshly ground pepper

4-1/2 ounces feta, crumbled

Peel the shrimp, leaving the tails intact, and devein them using a toothpick.  Heat the oil in a wide nonstick pan that has a lid and saute the onion on medium-low heat until softened.  Add the garlic and fry until it smells good, then add the tomatoes, half the parsley and some salt and pepper.  Put the lid on and simmer for 10 minutes or so.

Add the shrimp to the pan and turn through to cover all of them with sauce.  Simmer, covered, for 3 to 4 minutes.  Scatter the feta in, put the lid back on and cook until the feta just softens, about 5 minutes, rocking the pan once or twice.  Serve with a good grind of pepper and the remaining parsley scattered on top, and some lovely Greek bread.

Theme: Mezze Madness