Shrimp Saganaki
Shrimp Saganaki is a quick and easy Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic finely chopped
- 1 medium red onion finely chopped
- ¼ cup dry white wine
- 15 oz. crushed tomatoes can
- ½ cup Kalamata olives chopped
- 1 tablespoon dill weed dried
- 1 tablespoon Greek oregano dried
- ½ tablespoon red chili flakes crushed
- salt and black pepper to taste
- 1 lb. shrimp large, about 20, shelled and deveined
- 3 tablespoons parsley fresh, chopped and divided
- 4 oz. Feta cheese crumbled
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
- Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
- Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
- Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
- Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 245kcal (12%)Carbohydrates: 11g (4%)Protein: 6g (12%)Fat: 20g (31%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 25mg (8%)Sodium: 727mg (32%)Potassium: 384mg (11%)Fiber: 3g (13%)Sugar: 6g (7%)Vitamin A: 752IU (15%)Vitamin C: 15mg (18%)Calcium: 203mg (20%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
