cooking this weekend
July 21, 2012 § 6 Comments
Earlier this week, I shared this recipe from Saveur. It’s a Greek dish—Garides Saganaki (shrimp with tomatoes and feta)—and we made it for dinner this weekend. It was a rainy afternoon, and we were actually home with the time to cook, and this went quite well with a glass of Pinot.
I made a few adaptations. For starters, I skipped the mint since James and I aren’t big mint-in-savory-foods lovers. I used smaller shrimp, and I used an entire pound. I didn’t grate the tomatoes, I put them in a food processor, and because of that, I think there was more liquid than probably should have been. I also increased the amount of red pepper flakes.
We served this with warm French bread and a Caesar salad. Make this tonight or tomorrow!
Garides Saganaki (Shrimp with Tomatoes and Feta)
Adapted from Saveur
Makes 4 servings
4 tablespoons extra-virgin olive oil
4 cloves garlic, minced
4 scallions, minced
1 tablespoon tomato paste
1/2 cup white wine
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon crushed red pepper flakes (add more if you like extra heat)
4 medium tomatoes, finely chopped
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground pepper to taste
1 (4-ounce) package crumbled feta
1 lemon, halved
1. Place a rack 4 inches from top of oven, and preheat broiler. Heat oil in 10-inch ovenproof skillet, such as a cast iron skillet, over medium heat. Add garlic and scallions, and cook for 3 to 4 minutes, until soft.
2. Stir in tomato paste, and cook for 2 minutes. Add wine; let reduce by half, about 5 minutes.
3. Add oregano, sugar, red pepper flakes, and tomatoes. Bring to a boil. Reduce heat to medium-low, and let simmer until slightly thickened, about 12 to 15 minutes.
4. Stir in shrimp, season with salt and pepper, and sprinkle with feta. Broil for 3 to 5 minutes. Squeeze lemon over top.
I’ll also share my recipe for a delicious Caesar salad.
A Rainy Weekend Caesar Salad
Makes 4 servings
1 head Romaine lettuce, chopped
1 garlic clove, minced
Kosher salt and freshly ground pepper to taste
1/2 lemon
1/2 cup croutons
Caesar dressing*
Place lettuce into serving bowl. Add garlic, salt and pepper, and squeeze lemon over salad. Let stand for about 10 minutes. About 5 minutes before serving, add croutons and desired amount of Caesar dressing. Toss, and serve.
*I used Publix brand Caesar dressing. It’s actually my favorite brand of Caesar to buy.
Have a nice weekend!
Wow! That looks and sounds wonderful.
I must try these great flavor combined, I thank you for sharing…
thanks! so glad you enjoyed it.
I’m allergic to shellfish, but a big fan of Bottega’s baked feta. I’ll try the bones of what you put forward because it looks amazing. I have to harp on the looks. Great photography. So many blogs try to fade in or out and artiste something to death. Simple and well shot. Makes me hungry.
Thanks for the compliment! And I hope you do try it. That broiled taste on the feta is just wonderful.
Thanks for the recipe, Brett. I’m going to try this on a rainy night also. Keep ‘em coming!
Thanks, Karen! So happy you’re reading!