Shrimp Saganaki
"A quick and easy weeknight dinner - but tastes a lot more complicated! Feel free to use canned tomatoes, but this definitely tastes better with fresh. It only takes a few extra minutes to boil & peel them."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (464.5 g)
- Calories 437.8
- Total Fat - 28.6 g
- Saturated Fat - 7.3 g
- Cholesterol - 239.4 mg
- Sodium - 1321.1 mg
- Total Carbohydrate - 16.6 g
- Dietary Fiber - 3.7 g
- Sugars - 8.9 g
- Protein - 30 g
- Calcium - 273.9 mg
- Iron - 1.7 mg
- Vitamin C - 34.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place about 4 tablespoons of olive oil in a skillet over medium heat. Add the shallots and garlic and cook, stirring frequently, until softened. Do not let the veggies brown. Season with salt and pepper. Remove from heat.
Step 2
Fill a large saucepan with water. Bring to a boil. Add the tomatoes and cook for 2 minutes. Remove the tomatoes from the water and place them in a large bowl of cold water to stop the cooking. Drain. Make crosswise slits in the bottoms of the tomatoes, then peel the skin off. Core the tomatoes and cut into thick wedges.
Step 3
Heat the oven to 400 F. Return the skillet to the stove over medium-high heat. Add the tomato wedges. Season with salt, pepper, and red pepper flakes. Cook until juicy and the tomatoes have softened - about 8-10 minutes. Pour the mixture into a pretty baking dish and spread to cover the bottom.
Step 4
Place the cleaned shrimp in a bowl. Add about a tablespoon of olive oil, and season with salt and pepper. Toss to coat. Place shrimp over the tomato mixture in a single layer. Crumble the feta evenly over the surface, then sprinkle evenly with the crushed oregano (crush the leaves between your fingers).
Step 5
Bake for 10-12 minutes, until bubbly and cheese has browned a teeny bit. Remove from oven and let rest 5 minutes. To serve, divide the saganaki between plates, then sprinkle each with some of the chopped mint.
Tips
No special items needed.
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