Kozani Shrimp Saganaki

Name: Kozani Shrimp Saganaki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2-4
Cuisine: Greek-Inspired / Mediterranean
Ingredients: 2 tablespoons olive oil; ⅓ cup minced shallot (from 1 large); 2 teaspoons minced garlic (from 2 cloves); ½ 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; ½ cup dry white wine; 12 medium shrimp (about ½ pound), peeled, deveined; 4-ounces creamy feta cheese, preferably from goat or sheep's milk; Sea salt and black pepper

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Cuisine

Greek-Inspired / Mediterranean

Author:

Curio Kitchen

Servings

2-4

Prep Time

10 minutes

Cook Time

20 minutes

Calories

400

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.

Ingredients

2 tablespoons olive oil
⅓ cup minced shallot (from 1 large)
2 teaspoons minced garlic (from 2 cloves)
½ 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
½ cup dry white wine
12 medium shrimp (about ½ pound), peeled, deveined
4-ounces creamy feta cheese, preferably from goat or sheep's milk
Sea salt and black pepper

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Directions

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.

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1 comentario

Pat Acton 15 noviembre 2021, 10:58

Tried the Kozani Shrimp Saganaki last night as dinner with some hot crusty bread. and a salad. It was so good! We both were so full and no leftovers. Easy and quick to make. My husband said to save this one.