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Shrimp and Feta Saganaki

Yields1 ServingTotal Time1 hr

Greek shrimp and feta saganaki makes a beautiful appetizer or main meal. It comes together in minutes, yet has an incredible depth of flavour.

Shrimp and feta saganaki

 ¼ cup extra virgin olive oil
 4 shallots; finely chopped
 5 garlic cloves; finely chopped
 1 can fire-roasted diced tomatoes (28 oz)
 1 ½ tsp salt
 ½ tsp pepper
 ¼ tsp ground cumin
 red pepper flakes (to your level of heat)
 1 tbsp honey
 1 package frozen shrimp (26/30); thawed, peeled, and deveined
 1 ½ cups feta cheese
 1 tsp dried oregano
 2 tbsp roughly chopped fresh parsley
1

To make Shrimp and Feta Saganaki:

Preheat oven to 400°F (200C).
Set aside a 9 x 13 inch baking dish.

2

Heat the extra virgin olive oil in a large skillet over medium-low heat. Add the shallots and cook, stirring occasionally, until softened, five to seven minutes. Add the garlic during the last minute or two.

3

Add the fire-roasted tomatoes along with their juices, salt, pepper, cumin, red pepper flakes, and honey.

Bring to a boil, then reduce the heat to medium-low and cook for 15 to 20 minutes - uncovered, stirring occasionally, until the sauce is thickened.

4

Transfer the thickened tomato sauce to a 9 x 13 inch baking dish, and arrange the shrimp over the sauce in an even layer.

Crumble the feta over the shrimp and sprinkle with the dried oregano.

5

Bake for 12 to 15 minutes, until the shrimp is pink and just cooked (cooking time depends on the size of your shrimp).

Turn on the broiler and broil for 1 minute, or until the feta is golden brown in areas.

6

Let the shrimp rest for two or three minutes, then sprinkle with parsley and serve.

7

Enjoy!

See more delicious fish and seafood recipes here.
See more delicious side dish recipes here.