If you love shrimp and feta cheese- this dish is for you! I first ate this as a ‘meze’ on the Greek island of Santorini and fell in love! I couldn’t wait to make it at home. It’s very scrumptious and simple to prepare! Often when people in North America hear saganaki they instantly think of the “Greek Flaming Cheese”. Saganaki is actually the name of the small two handled skillet that several Greek dishes are cooked in. For this recipe a regular frying pan works well too. Be sure to have some crusty bread with it, for dipping into the sauce.
- 1 pound deveined shrimp (shell on or off)
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup salted butter
- 3 ripe roma tomatoes, diced
- 1/2 cup white wine
- 2 tablespoons fresh parsley, chopped
- 1 cup feta, crumbled
- freshly ground pepper to taste
Heat butter in a large frying pan or saganaki pan over medium high and add the onions. When onions have softened add the tomato, garlic and white wine. Simmer until sauce has thickened. Stir in the shrimp and cook for a couple of minutes. Remove from heat and add parsley and freshly ground pepper. If not using an oven proof frying pan transfer to a baking dish. Top shrimp with feta and bake in a preheated 425 F oven until the cheese begins to melt and the sauce is bubbly.