For the past couple of weeks in school, we have been creating traditional dishes from all over the world. This specific dish is formally called “Garithes Saganaki” and it derives from Turkey. I love it because it reminds me that some of the tastiest and most flavorful dishes only require a handful of ingredients. The hot, summer months will be here before we know it, and I know that this recipe will make for a perfect summer meal. It goes great with a refreshing greek salad or even pineapple infused basmati rice. Yum!
For this recipe you will need:
16-20 count uncooked shrimp, peeled and deveined, tail left on
1 oz fresh lemon juice
2 Tbsp olive oil
4 oz. yellow onion, small dice
1 peperoncini, minced
2 garlic cloves, minced
4 scallions, minced
4 roma tomatoes, peeled, seeded, small dice
1/2 cup dry white wine
1/2 oz. Italian parsley, chopped
1/2 tsp oregano
4 oz. feta cheese, crumbled
Salt and Pepper to taste
Preheat the oven to 425 degrees F. Sprinkle the cleaned shrimp with the lemon juice and let stand until sauce is ready. Heat the olive oil in a 10″ skillet and sauté the onions over medium heat until transparent, about 4 minutes. Add the peperoncini and garlic and cook until fragrant, about 2 minutes. Add the green onions and cook an additional 2 minutes.
Add the tomato to the onion mixture and cook for 5 minutes, allowing some of the moisture to evaporate. Add the white wine, shrimp, oregano, and half of the chopped parsley and cook for 2 minutes. Taste the sauce with a spoon and season with salt and pepper to taste. Sprinkle the shrimp with the crumbled feta cheese and transfer the entire skillet to the oven and bake for 6 to 7 minutes. Do not overcook the shrimp or they will become tough. Carefully remove from the oven and sprinkle with the remaining parsley.