Delicious Shrimp Saganaki: A Greek-Inspired Recipe From The New York Times

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Classic Shrimp Saganaki

Ingredients:

Shrimp Saganaki
Shrimp Saganaki

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can diced tomatoes
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste

Instructions:

Heat olive oil in a skillet over medium heat. Add onion and garlic, and cook until softened.
Add shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side.
Stir in diced tomatoes and simmer for 5 minutes.
Sprinkle feta cheese over the top and broil in the oven until melted and bubbly.
Garnish with parsley and serve hot.

Spicy Shrimp Saganaki

Ingredients:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can diced tomatoes
1/2 cup crumbled feta cheese
1 teaspoon red pepper flakes
Salt and pepper to taste

Instructions:

Follow the same cooking instructions as the classic shrimp saganaki recipe, but add red pepper flakes to the tomato mixture for an extra kick of heat.

Shrimp and Spinach Saganaki

Ingredients:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 can diced tomatoes
1/2 cup crumbled feta cheese
2 cups fresh spinach
Salt and pepper to taste

Instructions:

Sauté spinach in olive oil until wilted, then set aside.
Follow the classic shrimp saganaki recipe, but add the sautéed spinach to the tomato mixture before topping with feta cheese.