Shrimp “Saganaki”

Continuing the trip…

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With great sadness, I have to say that I was not very much impressed by the Greek cuisine… I have been only in he North part of Greece, but I have heard that it is different in the South part….maybe down there they have those big crabs and endless menus from which you can’t choose, because everything looks delicious.
In the North part of Greece, unfortunately, the situation is different… menu in every restaurant is the same, much more frozen seafood, than fresh (which was a huge surprise for me), not much imagination in the way everything is served and the most shocking of all – the lack of proper desserts – unacceptable! But we did not give up.. we continued seeking for the place with the best desserts.. and the last day we found it – a lovely, beautiful place in Athani. After the exhausting morning swimming in the cold, turquoise waters and hot sun.. we were hungry. They had an amazing chocolate-brownie cake. And later we came back for more… and they gave us bonus with the cake – the sunset… and a hammock.. and flowers everywhere…

On the way back I was thinking… the best dessert in Greece – the chocolate cake.. the best dinner – the “Saganaki” Shrimp.
Inspired from the trip… I did my own Shrimp “Saganaki”… and it was delicious.
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Ingredients:
500 grams shrimp (peeled, any size you prefer)
1 can of tomatoes (400 grams)
1 fresh, ripe tomato (cut into small pieces)
2 table spoons fresh onion (cut into small pieces)
2 table spoons fresh garlic (cut into small pieces)
1 glass of vegetable broth
1 table spoon flour (optional)
1 big onion (cut into small pieces)
7-8 garlic cloves (cut into small pieces)
4 table spoon butter (olive oil)
150 grams feta cheese (cut into small cubes)
1 tea spoon dry oregano
1 tea spoon dry basil
1 tea spoon coriander
1 tea spoon mint
1/2 tea spoon dry chili flakes
1 tea spoon brown sugar
3 large spoons fresh parsley (cut into small pieces)
Salt & Pepper

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Heat a deep skillet.
Add one table spoon butter and heat until it melts. Add the shrimp and cook until pink and lightly golden brown. Set aside.
In the same skillet heat up the rest of the butter. Add the green onion, garlic, the old onion and garlic and cook until golden brown.
Add the tomato, tomato can, vegetable broth, all of the spices, salt and pepper to taste and cook for 10-15 minutes on medium heat, until the sauce thickens (stir frequently). If you want your sauce to be thicker you can use a bit of flour.
Add the sugar and stir.
Add the shrimp and parsley and stir until well combined.
Finally add the feta cheese and gently stir, because the feta cheese is usually soft and easy turns into paste.
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Serve hot, immediately.

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