HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


the appetizer:

In Simply Shrimp, James Peterson blends delicate shrimp with influences from the world's cuisines, including recipes like Thai Shrimp "Bruschetta" (Thailand & Italy), Saganaki (Greece & Turkey), and Shrimp Tagine (Morocco).

Cookbook

Saganaki  

Saganaki

Makes: 6 first course
or 4 main course servings

This is one of those dishes, now ubiquitous in Turkey, that, like tiramisu or crème brûlée in the United States, was nowhere to be found 50 years ago. This recipe calls for feta in keeping with "authentic" versions, but those who find that feta has an aggressive note can substitute a mild American or French goat cheese. The word saganaki is the name of the vessel the dish is cooked and usually served in, a circular, metal shallow dish with handles. Copper versions can be found in cooking supply stores and while never cheap they're attractive enough to be useful for baking all sorts of foods—especially gratins—and then can be brought straight to the table.

Ingredients
  • 1 small onion, chopped fine
  • 2 jaiapeño chiles, stemmed, seeded, and minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano or 2 teaspoons fresh marjoram leaves
  • 2 pounds ripe tomatoes, peeled, seeded, and chopped coarse
  • 30 large shrimp for first courses or 20 jumbo shrimp
         for main courses, peeled and deveined (deveining optional)
  • 6 ounces feta or other crumbly goat cheese, crumbled
  • 2 teaspoons ouzo (anisette-style liqueur), Pernod, or Ricard
  • 1 small bunch parsley, large stems removed,
         leaves and small stems chopped fine just before serving
Directions

If you have a metal dish to serve the saganaki, use it to cook the onions and chiles in the oil over medium heat for about 10 minutes; otherwise use a saucepan. Add the oregano, cook for 1 more minute, and add the tomatoes. Turn the heat up to between medium and high and cook the sauce for about 10 minutes, stirring every minute or two, until it thickens. When you're ready to serve, fire up the broiler and nestle the shrimp in the hot sauce. Sprinkle the feta and ouzo over the shrimp and slide under the broiler. Broil for about a minute—keeping a close eye on it—until the cheese melts and bubbles. Sprinkle with parsley and serve.

 
  • from:
  • Simply Shrimp
  • With 80 Globally Inspired Recipes
  • Stewart, Tabori & Chang
  • Hardcover; US $24.95
  • ISBN: 1-5847-9585-9
  • Recipe reprinted by permission
 

Buy the Book

World Cuisine Copper Round Pan

Mauviel Specialty 10-1/4" Copper Round Pan with Brass Handles

 

Simply Shrimp

 

Visit Destinations page for recipes from around the world.

 
 
 

This page created March 2007


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,