Wednesday, August 10, 2011

Shrimp Saganaki

Picture this:  The acid of tomatoes with the freshness of dill melding with creamy feta, salty olives and a fruity olive oil.  Yes, it was even better than it sounds!

We served it as written with crusty bread and an arugula salad but the 2nd night we had it over hot couscous and it was even better!  Picture the delicious flavors described here melting into a soft bed of couscous.  Honestly, I'm not sure why I ever cook anything else!

Shrimp Sagnaki (from Food and Wine)

2 tablespoons each of extra-virgin
olive oil and canola oil
1 large onion, thinly sliced
6 plum tomatoes (1¼ pounds),
coarsely chopped
Crushed red pepper
1½ pounds shelled and deveined large shrimp, halved lengthwise
½ cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh dill
3 ounces Greek feta cheese, crumbled
Crusty bread, for serving

In a large skillet, heat the oil until shimmering.

Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread. 

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