CLASSIC SHRIMP SAGANAKI

INGREDIENTS

(Serves 4-6)

4 Tbsp extra virgin 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

½ tsp dried Greek oregano

¼ cup dry white wine

2 Tbsp tomato paste

3 Tbsp flat leaf parsley, finely chopped

1 lb large (or, jumbo) raw shrimp, tails on, shelled & deveined (about 25-30 shrimp/lb.)

3-4 oz Greek feta cheese, crumbled

(about 3/4 of a cup)

Drizzle of extra virgin olive oil

METHOD

1. Preheat oven to 400˚F.

2. Heat a large oven-proof 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, pepper and oregano and cook for another 5 minutes, crushing them with the back of a wooden spoon.

3. Stir in the wine and tomato paste (if using--see note) and cook for another 5 minutes 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 minutes.

4. Crumble the Feta cheese over the top. Drizzle with the extra virgin olive oil and place in the hot oven on the medium rack. If you are not using an oven proof skillet, transfer the mixture to a medium casserole dish that has been brushed with olive oil.

5. Bake until the cheese has started to melt and the sauce has thickened, about 10 minutes.

6. Serve with plenty of crusty bread to sop up the sauce!

NOTES

1. 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.

2. For an even more flavorful dish, if you have the time, toss the shrimp with the seasoning and allow it to sit for half an hour at room temperature, so as to absorb all the flavors. For a spicier version, sprinkle the shrimp with a pinch of red pepper flakes and ¼ tsp. of paprika.

3. Either fresh or frozen shrimp work well in this recipe. If you use frozen, allow the shrimp to thaw completely and pat them dry before tossing with the seasoning.