Speed's Famous Shrimp Saganaki
May 10, 2021
"Slow-simmered tomatoes, onions, fennel, shrimp, feta and ouzo flambe.....is perfect to sop up with crusty old world bread.....Yum."
- 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
Pre-heat oven to 375 degrees.
Fill a small pot with water and bring it to a rolling bowl.
Cut an X on the end of the plum tomatoes and drop them into the boiling water.
When the skin starts to pull away from the X, pull them out and drop them into the ice water.
Peel the skins and quarter. Remove seeds, roughly chop and set aside.
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.
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.
Season the shrimp with salt and pepper to taste. Embed the shrimp into the vegetables in one even layer.
Sprinkle with feta and place in oven.
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.)
Flambé with ouzo and sprinkle with fresh dill.
Serve with toasted whole grain bread, old world crusty bread or rice.
Tips & Variations
No special items needed.