Prep 10 mins
Cook 30 mins
Posting for ZWT6 Greece region. Adapted from a recipe found on allrecipes.com. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.
- 1 lb medium shrimp
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 cup white wine
- 1 (14 1/2 ounce) can diced tomatoes (do not drain)
- 1⁄4 cup olive oil
- 1 (8 ounce) package feta cheese, cubed
- salt and pepper or cavender's all purpose Greek seasoning
- 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 and cook until the onions are soft, during the last minute stir in minced garlic. Mix in the parsley, wine, tomatoes, 1/2 cup of reserved shrimp water, seasonings and remaining olive oil. Simmer over medium low heat, stirring occasionally, for about 30 minutes, or until the sauce has thickened.
- While the sauce is simmering, and the shrimp are cool enough to handle, peel off the shells and tails.
- When the sauce is thickened, stir in the 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 over your favorite pasta.
Wonderfully flavored dish! I served over vermicelli rice noodles, and it was delicious. Very easy to prepare too. Made in honor of Papa D. You will be missed.
Delicious! I made this without the pasta and served it as an entree. The flavours were yummy!. I think traditionally Saganaki means 'little frying pan' and the food aren't meant to be stewing in it for long periods of time, but the recipe was still yummy. Thank you Papa D for posting this recipe.