Kozani Shrimp Saganaki
Serves 4 as a starter or 2 as a main dish.
This simple dish is popular everywhere in Greece, especially the islands. It makes a wonderful summery appetizer or a quick, weeknight meal. Serve it right out of the pan with lots of good, crusty bread.
2 tablespoons olive oil
1/3 cup minced shallot (from 1 large)
2 teaspoons minced garlic (from 2 cloves)
1/2 cup shaved fennel bulb, plus 1 tablespoon chopped fronds for garnish
1 tablespoon Kozani Spice, plus a pinch more
2 cups canned diced tomatoes, drained
1/2 cup dry white wine
12 medium shrimp (about 1/2 pound), peeled, deveined
4-ounces creamy feta cheese, preferably from goat or sheep's milk
Sea salt and black pepper
Heat the oil in a heavy, 10-inch skillet set over medium-low heat. Add the shallot, garlic, and shaved fennel; cook until soft. Stir in the tablespoon of Kozani Spice, then add the tomatoes plus a pinch of salt and pepper; simmer about 6 minutes. Stir in the wine plus 1/4 cup of water. Increase the heat to medium-high and cook, stirring, until the sauce has reduced and thickened, about 5 minutes.
Reduce the heat to medium-low. Sprinkle a pinch of salt and a pinch of Kozani Spice over the shrimp and add them to the pan, then crumble on the feta. Cover the pan and simmer until the shrimp are just cooked and the cheese has warmed, 4–5 minutes. Uncover and garnish with the fennel fronds. Serve immediately.