Shrimp Saganaki

Shrimp Saganaki is a quick and easy Greek appetiser that is often served with crusty bread to scoop up the savoury tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.

Prep time: 10 minutes
Cook time: 15-20 minutes
Serves: 4

Ingredients:

3 T. extra virgin olive oil
2-3 cloves garlic, finely chopped
1 medium red onion, finely chopped
¼ c. dry white wine
1 15-oz. can crushed tomatoes
½ c. Kalamata olives, chopped
1 t. dried dill
1 t. dried Greek oregano
½ t. crushed red chilli flakes
Salt and black pepper, to taste
1 lb. large (16/20 ct.) shrimp, shelled and deveined
3 T. fresh parsley leaves, chopped and divided
4 oz. Feta cheese, crumbled

Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.

Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.

Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chilli flakes. Season with salt and black pepper, to taste, and stir to combine.

Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.

Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!