RECIPE: Shrimp Saganaki

Shrimp Saganaki is a quick and easy Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.

Shrimp Saganaki

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4

Ingredients:

• 3 T. extra virgin olive oil

• 2-3 cloves garlic, finely chopped

• 1 medium red onion, finely chopped

• ¼ c. dry white wine

• 1 15-oz. can crushed tomatoes

• ½ c. Kalamata olives, chopped

• 1 t. dried dill

• 1 t. dried Greek oregano

• ½ t. crushed red chili flakes

• Salt and black pepper, to taste

• 1 lb. large (16/20 ct.) shrimp, shelled and deveined

• 3 T. fresh parsley leaves, chopped and divided

• 4 oz. Feta cheese, crumbled

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.

2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.

3. Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.

4. Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.

5. Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese.

Enjoy!