Shrimp Sahanaki With Greek Cheeses And Tomatoes Recipes

SHRIMP SAHANAKI WITH GREEK CHEESES AND TOMATOES

Shrimp Sahanaki with Greek Cheeses and Tomatoes image

This is a fantastic Greek appetizer/main dish. Serve with a glass of chilled white wine and lots of bread for the sauce.

Provided by evelynathens

Categories Greek

Time 1h5m

Yield 4 appetizer servings, 2 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup olive oil
1 medium onion, finely chopped
1 lb tomatoes, peeled,seeded and chopped
4 tablespoons chopped parsley
1 clove garlic, minced
1 pinch cayenne
1/4 cup ouzo
1 lb large raw shrimp, peeled and deveined (tails left on)
4 ounces feta cheese, crumbled
4 ounces kasseri cheese, cut in ½ inch cubes (use gouda at a pinch)
1/4 cup minced parsley
fresh crusty bread

Steps:

Heat 1/3 cup oil in medium saucepan over medium heat.
Add onion and sauté until golden-brown, about 12 minutes.
Add tomatoes, 4 tblsps parsley, garlic, cayenne and ouzo.
Season to taste.
Bring to boil.
Reduce heat, cover and simmer until sauce thickens, about 25 minutes.
Add shrimp to sauce and cook for a further 6-8 minutes, until shrimp are cooked through.
Remove from heat.
Sprinkle feta, kasseri and parsley over and cover with lid of saucepan.
Allow to sit for 5 minutes, until cheeses have started melting.
Give a gentle stir to distribute cheeses and distribute amongst serving plates.
Use crusty bread to dip into the delicious sauce.

Nutrition Facts : Calories 789.6, Fat 53.3, SaturatedFat 14.8, Cholesterol 398.5, Sodium 1029.2, Carbohydrate 20.6, Fiber 4.1, Sugar 10.9, Protein 57.7

EASY GREEK SHRIMP SAGANAKI WITH FETA CHEESE (Γαριδες Γιουβετσι)

Easy Greek Shrimp Saganaki with Feta Cheese (Γαριδες Γιουβετσι) image

An easy appetizer to make as part of a Greek meze spread

Provided by Marilena Leavitt

Categories Appetizer

Time 25m

Yield serves 6

Number Of Ingredients 11

Ingredients

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. Greek feta cheese, crumbled (this comes to about ¾ of a cup)

Steps:

Preheat oven to 400˚F.
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.
If you do not use an ovenproof skillet, transfer the mixture to a casserole dish and crumble the Feta 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.
Serve with plenty of crusty bread to sop up the sauce!

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