Shrimp saganaki
Shrimp saganaki
Σχετικά με τη συνταγή
Διατροφική αξία ανά μερίδα
Shrimp saganaki
Υλικά
- 12 large shrimp
- 30 ml ouzo
- Fleur de sel
- Freshly ground black pepper
- 120 ml extra virgin olive oil
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, peeled and finely chopped
- 1 hot chili pepper, thinly sliced
- 1 pinch of oregano
- Salt
- Pepper
For serving
- 80 g feta cheese
- Toasted bread for serving
Εκτέλεση
Carefully clean the shrimp by first removing the shells and then deveining them. Rinse the shrimp thoroughly and pat them dry with paper towels.
Prepare the vegetables. Finely chop the onion, garlic, chili pepper, and ripe tomatoes.
Start with the toasted bread. Add a little olive oil to a pan and toast the bread until it develops a beautiful golden color and becomes crispy. Add a few drops of olive oil, a little garlic, and some fleur de sel. Turn the bread over and set aside.
Using the same pan, add a little more olive oil and increase the heat. Sauté the shrimp for a few minutes until they develop a light color on the outside. They should not be fully cooked at this stage.
Deglaze the pan with the ouzo and allow the alcohol to evaporate. Once the shrimp develop their characteristic reddish color, remove them temporarily from the pan.
Add the remaining olive oil and sauté the garlic, onion, and chili pepper. Cook over medium heat until they begin to caramelize, releasing their sweetness and aromas.
Add the fresh tomatoes, salt, and pepper, and continue cooking until the sauce begins to thicken, reduce, and develop the characteristic rich and velvety texture of the dish.
Adjust the seasoning and return the shrimp to the sauce. Allow them to cook for a few more minutes until fully cooked and the flavors have blended together.
Break the feta cheese by hand into large pieces and add it to the pan. Allow all the ingredients to simmer together briefly, so the flavors can combine and the aromas can fully develop.
Finish with a little mountain oregano.
Serve the shrimp saganaki warm, on top of the toasted bread, accompanied by the rich tomato sauce and melted feta cheese.
The secret to a perfect shrimp saganaki is to avoid overcooking the shrimp. The initial high-heat sautéing adds depth of flavor, while the final cooking in the sauce completes the dish while keeping the shrimp tender and juicy.
