Shrimp saganaki

by Diana Moutsopoulos

Shrimp saganaki on a sunny Saturday ❤️
I hope this recipe brightens your day! It was so nice to enjoy something that reminded me of summer in Greece. Have a lovely weekend, everyone!


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#RECIPE
4 tbsp olive oil
1 small red onion, grated
1/4 cup (60ml) ouzo (optional)
18 oz (500g) jar whole plum tomatoes, mashed
2 tbsp finely chopped parsley
2 tbsp finely chopped mint
Salt and pepper
12 oz (350g) shrimp, peeled and deveined
7 oz (200g) feta, crumbled
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Heat the olive oil in a large sauté pan over medium heat and add the onion. Cook gently till soft but not browned. Increase heat, then add the ouzo, if using (I didn’t have any today!). Let it simmer so the alcohol burns off. Add tomato, herbs and seasoning. Simmer gently, uncovered, till sauce is thickened and reduced.
Add shrimp to the reduced sauce, turning heat up to medium high. Flip shrimp, then crumble in feta. Continue to cook till shrimp is pink and cooked through.
Serve straightaway with lots of crusty bread!

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