Considering shrimp for dinner? Check out this Greek recipe

By: America'S Test Kitchen, The Associated Press Posted: 8:53 AM CST Monday, Jan. 7, 2019 Last Modified: 8:54 AM CST Monday, Jan. 7, 2019

Advertise with us

In the traditional Greek dish called shrimp saganaki, sweet, briny shrimp are covered with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese.

Read this article for free:

or

Already have an account? Log in here »

To continue reading, please subscribe:

*First annual payment billed as $205.00 + GST for one year. This annual subscription will automatically renew at $233.00 + GST every 52 weeks (10% off the regular annual price of $259.35). Offer available to new and qualified returning subscribers only. Cancel any time.

In the traditional Greek dish called shrimp saganaki, sweet, briny shrimp are covered with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese.

Read unlimited articles for free today:

or

Already have an account? Log in here »

Hey there, time traveller!
This article was published 07/01/2019 (2762 days ago), so information in it may no longer be current.

In the traditional Greek dish called shrimp saganaki, sweet, briny shrimp are covered with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese.

Restaurant versions, however, can be a gamble. The shrimp can be tough and rubbery, the tomato sauce can turn out dull or overwhelming, and the feta is often lacklustre. We set out to develop a foolproof recipe for home cooks.

Canned diced tomatoes along with sauteed onion and garlic provided the base for the sauce. Dry white wine added acidity, and ouzo, the slightly sweet anise-flavoured Greek liqueur, added welcome complexity.

This image provided by America's Test Kitchen in December 2018 shows the cover for the cookbook "Complete Mediterranean." It includes a recipe for Greek-Style Shrimp with Tomatoes and Feta. (America's Test Kitchen via AP)

While the shrimp are typically layered with the tomato sauce and feta and baked, we were after a quick and easy dish. We opted to cook the shrimp right in the sauce; adding the shrimp raw to the sauce helped infuse them with the sauce’s bright flavour.

And for even more flavour, we first marinated the shrimp with olive oil, ouzo, garlic, and lemon zest while we made the sauce. A generous sprinkling of feta and chopped fresh dill over the sauced shrimp finished our recipe.

The cooking time is for extra-large shrimp (about 21 to 25 per pound). If using smaller or larger shrimp, be sure to adjust the cooking time as needed. If you don’t have ouzo, you can substitute an equal amount of Pernod or 1 tablespoon vodka plus 1/8 teaspoon anise seeds.

GREEK-STYLE SHRIMP WITH TOMATOES AND FETA

Servings: 4-6

Start to finish: 45 minutes

1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined

1/4 cup extra-virgin olive oil

3 tablespoons ouzo

5 garlic cloves, minced

1 teaspoon grated lemon zest

Salt and pepper

1 small onion, chopped

1 red or green bell pepper, stemmed, seeded, and chopped

1/2 teaspoon red pepper flakes

1 (28-ounce) can diced tomatoes, drained with 1/3 cup juice reserved

1/4 cup dry white wine

2 tablespoons coarsely chopped fresh parsley

6 ounces feta cheese, crumbled (1 1/2 cups)

2 tablespoons chopped fresh dill

Toss shrimp in bowl with 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon pepper; set aside.

Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper, and 1/4 teaspoon salt, cover, and cook, stirring occasionally, until vegetables release their liquid, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates and vegetables are softened, about 5 minutes. Stir in remaining garlic and pepper flakes and cook until fragrant, about 1 minute.

Stir in tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Bring to simmer and cook, stirring occasionally, until flavours meld and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season with salt and pepper to taste.

Reduce heat to medium-low and add shrimp along with any accumulated juices; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes, adjusting heat as needed to maintain bare simmer. Off heat, sprinkle with feta and dill and drizzle with remaining 1 tablespoon oil. Serve.

___

Nutrition information per serving: 330 calories; 150 calories from fat; 17 g fat (6 g saturated; 0 g trans fats); 168 mg cholesterol; 1298 mg sodium; 16 g carbohydrate; 2 g fiber; 11 g sugar; 21 g protein.

___

For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Greek-Style Shrimp in “Complete Mediterranean .”

___

America’s Test Kitchen provided this article to The Associated Press.