Makes 4 servings
Garides (shrimp) saganaki (from the Turkish sahan, meaning "a large copper dish") is not a traditional recipe. It was probably created in the early 1960s, as tourists began to flood the Greek islands. Soon, though, the dish became a favorite starter for both Greeks and foreigners, served in upscale seaside taverns all over the country. Each portion usually comes to the table in its own two-handled pan, right out of the oven.
The sauce is scrumptious, so make sure you provide plenty of fresh crusty bread for dipping.
1/4 cup olive oil
1/2 cup finely chopped onion
1/2-1 teaspoon Aleppo pepper or
1/4-1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1-1/2 pounds medium shrimp,
peeled and deveined, tails left on
1/2 cup finely diced tomato,
drained in a colander for 5 minutes
2/3 cup coarsely grated hard feta cheese (see Note)
1/4 cup chopped fresh flat4eaf parsley
Preheat the oven to 400 degrees F.
In a large skillet, heat the oil and sauté the onion over medium heat for 5 minutes, or until soft. Add the pepper or pepper flakes and the garlic and sauté for 30 seconds. Add the shrimp and sauté for 2 minutes, or until they start to become firm. Add the tomato and salt to taste and cook for 2 minutes more, or until the sauce begins to thicken. Transfer to a baking dish or four individual gratin dishes.
Bake for 10 minutes, or until the sauce is bubbly. Sprinkle with the cheese and bake for 2 to 3 minutes more. Sprinkle with the parsley and serve.
If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated.
The Foods of the Greek Islands
Cooking and Culture at the
Crossroads of the Mediterranean
By Aglaia Kremezi
Houghton Mifflin, November 2000
Full-color photographs throughout
Recipe reprinted by permission.
This page created March 2001
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