Greek Style Baked Shrimp (Shrimp Saganaki)
A light yet filling shrimp and feta dish cooked in an enjoyably flavorsome tomato-based sauce.
Greek Style Baked Shrimp (Shrimp Saganaki)
Ingredients
- Olive oil spray, for cooking
- 1 red onion, chopped finely
- 2-3 tablespoons minced garlic
- 2 teaspoons chili flakes
- 1 teaspoon cumin
- 1 teaspoon celery salt
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 x 28 oz canned tomatoes can chopped tomatoes
- 1 lb oz raw extra large shrimp, peeled and deveined (18-20)
- Cooking oil spray
- 6 oz Greek feta cheese, crumbled
- 3 tablespoons fresh oregano, chopped roughly
- Kosher salt and black pepper, to taste
- Garnish: 2 tablespoons fresh mint, chopped finely
Preparation
- Preheat the oven to 350°F.
- Spray a non-stick frying pan liberally with cooking spray and heat at medium temperature. Cook onion and garlic, stirring, for 3 minutes or until soft and translucent.
- Add the chili flakes, cumin, celery salt and tomato paste then cook for 1 minute. Add the wine and cook for another two minutes, stirring continuously. Add the tomatoes and simmer for 10 minutes, or until the mixture thickens considerably.
- While the sauce is simmering, heat a small frying pan at medium-high heat. Spray liberally with cooking oil spray, then add the shrimp and fry for 1-2 minutes. Take the shrimp out of the pan, then set aside.
- Remove the tomato mixture from the pan and put it into an ovenproof casserole dish. Top with the shrimp, feta cheese, oregano, salt and pepper. Bake for 10 minutes, or until the seafood is cooked through.
- Take the Greek style baked shrimp from the oven, ensuring the shrimp has cooked. Sprinkle it with mint to garnish, then serve immediately with crusty bread and/or a green salad.