Instant Pot Shrimp Greek Shrimp Saganaki Recipes
SHRIMPS SAGANAKI (GREEK RECIPE)
This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.
Provided by MURDERSHEWROTE
Categories Appetizers and Snacks Seafood Shrimp
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
- Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
- While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
- When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
Nutrition Facts : Calories 441.2 calories, Carbohydrate 10.1 g, Cholesterol 223.1 mg, Fat 26.6 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 1035.3 mg, Sugar 6.7 g
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- Continue preparing the sauce. To prepare the sauce for this shrimp saganaki recipe, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce.
- Begin with the sauce for the shrimp saganaki. Heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chilli peppers and season with salt and and pepper. Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit.
- In the meantime sauté the shrimps for this shrimp saganaki recipe. Season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute and deglaze with the ouzo.
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- In a small bowl, toss the shrimp with 1 tablespoon of the olive oil, the lemon zest, 1 tablespoon (or half) of the lemon juice, 1 clove of the minced garlic, 1/4 teaspoon of kosher salt, and 1/8 teaspoon black pepper. Stir to coat and set aside.
- Sauté the diced onion in 2 tablespoons olive oil over medium-high heat in a large skillet with a cover until softened and starting to brown (about 3 minutes).
- Add the remaining 2 cloves minced garlic, crushed red pepper (1/4 teaspoon), and dried oregano (1 teaspoon) to the onions. Stir and continue sautéing until fragrant, about 30 seconds.
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- Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.
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