Spice things up with this delicious change of pace! Acropolis Saganaki brings a bit of yummy Greek cuisine to your table. Known across Greece as Garides Saganaki, plump, delectable shrimp are simmered in a superbly seasoned tomato sauce, and then generously sprinkled with savory feta cheese. Everyone will enjoy the memorable, authentic tastes of Acropolis Saganaki. It’s truly incredible!
Ingredients
For the shrimp:
- 1 1/2 pounds shrimp, raw, peeled and deveined
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
For the saganaki:
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, sliced or chopped
- 1/2 teaspoon red chili flakes
- 1 1/2 teaspoons dried oregano
- 1/2 cup dry white wine
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon honey
- 2 tablespoons fresh parsley, plus more, to taste, for garnish
- 6 ounces feta cheese
Directions
Step 1 –In a large bowl, add the shrimp, 1 tablespoon of the olive oil, 1 clove of the garlic, the salt, and the pepper and mix until the shrimp is well-coated. Let it marinate until ready to use.
Step 2 –In a skillet over medium-high heat, add the remaining olive oil.
Step 3 –Add the onions to the heated oil and sauté until they are soft and lightly browned, about 5-6 minutes.
Step 4 –Add the remaining garlic cloves, the red chili flakes, and the oregano to the onions and sauté for 1 minute.
Step 5 –Add the wine to the onion mixture and cook, while using a wooden spoon to loosen the browned bits from the bottom of the skillet, about 2-3 minutes.
Step 6 –Add the tomatoes and their juices to the onion mixture and stir well.
Step 7 –Add the honey and 2 tablespoons of the parsley to the saganaki mixture and reduce to a simmer. Cook until it thickens, about 15 minutes.
Step 8 –Add the marinated shrimp to the saganaki and stir well. Cover the skillet and cook for 5 minutes.
Step 9 –Uncover the skillet and sprinkle the feta over the shrimp mixture.
Step 10 –Return the lid and cook the shrimp mixture until the feta softens and melts and the shrimp reach an internal temperature of 140 degrees F, about 4-5 minutes.
Step 11 –Serve the saganaki garnished with the extra parsley.
