Speed's Famous Shrimp Saganaki

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Slow-simmered tomatoes, onions, fennel, shrimp, feta and ouzo flambe.....is perfect to sop up with crusty old world bread.....Yum."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (551.5 g)
  • Calories 418.8
  • Total Fat - 23.9 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 238.6 mg
  • Sodium - 1544.1 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6.5 g
  • Protein - 37.1 g
  • Calcium - 518.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 120.7 mg
  • Thiamin - 0.2 mg

Step 1

Pre-heat oven to 375 degrees.

Step 2

Fill a small pot with water and bring it to a rolling bowl.

Step 3

Cut an X on the end of the plum tomatoes and drop them into the boiling water.

Step 4

When the skin starts to pull away from the X, pull them out and drop them into the ice water.

Step 5

Peel the skins and quarter. Remove seeds, roughly chop and set aside.

Step 6

Place the onion, fennel, escarole, peppers, tomato and olive oil in a cazuela or large surfaced deep sided sauté pan and slowly simmer until onions are soft and peppers are tender, about 10 minutes.

Step 7

Stir in garlic and oregano and cook for a few minutes more. If you chose not to flambé with ouzo, add the ouzo at this point, stirring into the vegetables. Season with salt and pepper to taste.

Step 8

Season the shrimp with salt and pepper to taste. Embed the shrimp into the vegetables in one even layer.

Step 9

Sprinkle with feta and place in oven.

Step 10

Cook for 20 minutes until shrimp is cooked through and casserole is bubbly. (I don't think I would cook the shrimp for 20 minutes, as shrimp cooks in about 5-6 minutes and 20 minutes would make it overdone and rubbery. I would place the veg. dish in the oven and add shrimp for the last 5 or so minutes.)

Step 11

Flambé with ouzo and sprinkle with fresh dill.

Step 12

Serve with toasted whole grain bread, old world crusty bread or rice.

Tips & Variations


No special items needed.

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