Shrimp Saganaki

Circle B Kitchen

Serves 2 (as a main course)

Variation: Leave out the shrimp and crack a couple of eggs into each ramekin. Bake 10 minutes or until whites are set and yolks are still runny

12 large shrimp (peeled, deveined, tail on)

3 tablespoons of olive oil

1/2 small red onion, sliced

1/2 green bell pepper, sliced

1/2 yellow (or red) bell pepper, sliced

1/2 tsp crushed red pepper (depending how spicy you like your dish)

1/2 cup kalamata olives, sliced

2 medium ripe tomatoes, diced (about 1 cup or so)

1/2 cup Greek feta, coarsely crumbled (plus a little more for the top)

1 tsp. dried Greek oregano

1 cup marinara (or tomato) sauce

1 tablespoon chopped fresh oregano

splash of Ouzo*

crusty bread for serving

salt to taste

In a medium skillet, heat your olive oil over medium-high heat and then add your onions, peppers, tomatoes, olives, crushed red pepper and dried oregano. Saute until the onions are soft and the tomatoes are starting to break down, about 5-7 minutes. Add the tomato sauce and simmer for 5-10 minutes or until you end up with a nice thick sauce.

Stir in the crumbled feta and the Ouzo. Taste and adjust seasoning with salt (if required) and additional crushed red pepper if desired and arrange the shrimp on top. Sprinkle the remaining feta cheese on top and place under the broiler for about 5 minutes or until the shrimp are cooked through. Sprinkle with the fresh oregano and serve with crusty bread, Greek ouzo and good company.

*If you don’t have access to Ouzo, which is a licorice–y Greek liquor, just add about 1/4 tsp of ground fennel to the sauce and then replace the Ouzo with Vodka or you can just leave it out altogether.