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Shrimp Saganaki

February 13, 2015

I never tried this dish when I was in Greece, but I will be sure to get it next time … whenever that may be. Perhaps it was the strange “special saganaki” I had one day that prevented me from trying anything else with that name. In Greek Town in Chicago, ordering saganaki means getting a flaming dish of delicious cheese, and so that was what I was expecting when I got … something completely different.

Alright, now I’m curious. I can’t finish this post without learning what saganaki actually means…

Saganaki (Greek σαγανάκι) refers to various Greek dishes prepared in a small frying pan, itself called a saganaki, the best-known being an appetizer of fried cheese.”

Thanks, Wikipedia. So, there we have it. As long as you aren’t expecting this dish to involve flaming cheese, you might like it too.  🙂

shrimp saganaki

olive oil

2 cloves garlic, minced

10 oz. shrimp, peeled and deveined

chili flakes

dried oregano

salt and pepper

glass of dry white wine

1-2 handfuls cherry tomatoes, halved

1 (15 oz.) can tomatoes

handful of crumbled feta

fresh dill

fresh baguettes or other crusty bread, for serving

Heat the oil in a saganaki (had to use my new word), or a large frying pan. Add the garlic. After about a minute, add the shrimp in a single layer. Season with chili flakes, oregano, salt and pepper. Cook for a minute or two, until they are pink. Remove the shrimp to a bowl and set aside.

Add the wine and cherry tomatoes to the frying pan. Simmer for a little bit then add the canned tomatoes. Cook until the tomatoes are getting soft. Add the shrimp back in and the crumbled feta. Top with fresh dill and a little more feta and serve with crusty bread. Serves 2.

(Adapted from this recipe from The Londoner)

walking around oia

oia, santorini

oia at night

santorini sunset


From → Main Dishes

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