Shrimp Saganaki (With Fresh Tom. Sauce + Feta Cheese)
A delicious, saucy, and cheesy Greek appetizer that you won't be able to stop the bread-dipping!
- 5 large whole shrimps (No1) fresh or frozen
- ¼ green bell pepper minced
- 80 grams/ 2.8 oz feta cheese coarsely crumbled
- ½ tablespoon parsley chopped
- a splash of white wine (can use brandy or ouzo instead)
- a splash of olive oil
- ½ batch of this 3-ingredient fresh tomato sauce
Clean and prepare the shrimps. Removing their mustaches, legs, and shells except the top and bottom shell. See text above for thorough instructions.
Heat a splash of olive oil in a non-stick pan over high heat. Add the shrimps and cook for about a minute on each side.
Stir in the bell pepper and add the splash of wine. Cook for a minute or so for the wine to evaporate.
Add in the fresh tomato sauce and a splash of water if the sauce is too thickened. Reduce heat to medium-low and simmer covered, for about 12 minutes. Flip the shrimps at least once.
Add the chopped parsley and coarsely crumbled feta cheese. Turn heat to high and cook for 2-3 minutes for the cheese to melt (make sure there are a few chunky pieces left here and there). Serve right away with freshly ground pepper on top.
Serving: 1serving | Calories: 492kcal | Carbohydrates: 11g | Protein: 19g | Fat: 43g | Saturated Fat: 15g | Cholesterol: 147mg | Sodium: 1132mg | Potassium: 413mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1640IU | Vitamin C: 46mg | Calcium: 453mg | Iron: 1.5mg