Wednesday, June 15, 2011

Shrimp Saganaki

This is another favorite recipe. It's adapted from Food & Wine ("Shrimp Saganaki"). It's quick and easy and has a great taste. And be sure to serve it with some bread to dip into the yummy pan juices. I served it with homemade artisan bread. The recipe can be found here. Artisan bread is a little project I started to work on a few day ago. I will post about that later as I am doing a series of experiments to get the best result. The starting point of these was the recipe for today's bread.

2 tbsp oil
1 medium onion, chopped
4 plum tomatoes, coarsely chopped
black pepper
24 medium shrimp, shelled, peeled, and deveined, (optional: halved lengthwise)
12 kalamata olives, pitted and coarsely chopped
2 tbsp fresh dill, chopped
2 ounces feta cheese, crumbled
crusty bread for serving

Heat the oil over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and pepper, and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook until the shrimp are cooked through, stirring occasionally, about 3 minutes. Stir in the dill and feta cheese, and cook until heated through, about 1 minute. Serve with the bread.

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