Greek Shrimp Saganaki with Feta PDO
Saganaki-style prawn and Feta PDO! Inspired by the favourite Greek recipe, this flavour-packed traybake combines sweet juicy prawns with feta, olives and herbs.
- 4 TBSP. olive oil
- ½ med. onion, finely chopped
- 3 med. cloves of garlic, minced
- 3 med. very ripe, fresh tomatoes, seeded & chopped
- ¾ tsp. sea salt
- ¼ tsp. freshly ground pepper (or more)
- ¼ cup dry white wine
- 2 TBSP. tomato paste
- 3 TBSP. flat leaf parsley, finely chopped
- 1 lb. large raw shrimp, tails on, shelled & deveined (about 30 shrimp/lb)
- 3-4 oz. Feta PDO cheese, crumbled (this comes to about ¾ of a cup).
1. Preheat oven to 200˚C (400˚F).
2. Heat an ovenproof skillet, (cast iron pan would work great here) over medium heat. Add the olive oil and then stir in the onion. Cook for about 4 minutes and then add the garlic and cook for another minute or so, until the garlic is soft. Next, stir in the tomatoes, season with salt and pepper and cook for another 5 minutes, crushing them with the back of a wooden spoon. Stir in the wine and tomato paste (if using – see note) and cook for 5 minutes more, until sauce is reduced and the alcohol has evaporated. Add the shrimp and the parsley and continue to cook, stirring from time to time, until the shrimp just begins to turn pink, about 2 to 3 minutes.
3. If you do not use an ovenproof skillet, transfer the mixture to a casserole dish and crumble the Feta PDO cheese over the top. Place in the hot oven on the medium rack. Bake until the cheese has melted and the sauce has thickened, about 10 minutes.
4. Serve with plenty of crusty bread to sop up the sauce!
If tomatoes are not in season, or if they are not ripe enough, I substitute the fresh tomatoes and the tomato paste with 1 cup of canned, crushed Italian plum tomatoes.