Hey there, fellow food enthusiasts!
Today, I’m excited to share with you a delightful Mediterranean classic that has quickly become a family favorite in our household – Shrimp Saganaki with Feta and Fresh Herbs. This dish is not only brimming with vibrant flavors but also a cinch to whip up, making it perfect for a bustling family meal.
Picture this: a cozy evening in the kitchen, the kids chatting away or doing their homework at the table, and the aroma of simmering tomatoes, fresh herbs, and succulent shrimp filling the air. There’s something incredibly comforting about preparing a dish that brightens up your dinner table and brings a bit of Mediterranean sunshine to a chilly UK evening.
Shrimp Saganaki is traditionally a Greek dish, typically served as a meze, but it works beautifully as a main course. The combination of plump shrimp, tangy feta, and a fragrant tomato sauce is simply irresistible. Plus, it’s a great way to introduce the kids to new flavors.
One of the best things about this recipe is how straightforward it is. You don’t need any fancy equipment – just your everyday kitchen tools and a good quality, ovenproof skillet. The ingredients list is delightfully simple, yet each component plays a crucial role in creating a rich and satisfying dish.
I love using fresh, locally sourced shrimp when possible; it truly makes a difference. Also, don’t skimp on the fresh herbs – the parsley and dill add an unmistakable freshness that rounds out the dish perfectly.
So, here’s how to make Shrimp Saganaki with Feta and Fresh Herbs:
### Ingredients:
– 500g large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 400g canned diced tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon red pepper flakes
– 100g feta cheese, crumbled
– 2 tablespoons fresh parsley, chopped
– 1 tablespoon fresh dill, chopped
– Salt and pepper, to taste
– 1 lemon, cut into wedges for serving
### Method:
1. **Preheat your oven** to 200°C (392°F).
2. **Heat the olive oil** in a large ovenproof skillet over medium heat.
3. **Add the chopped onion** and cook for about 5 minutes, until softened.
4. **Add the minced garlic** and diced red bell pepper, cooking for another 3 minutes until fragrant and slightly softened.
5. **Stir in the canned diced tomatoes,** tomato paste, dried oregano, and red pepper flakes. Simmer for 10 minutes, allowing the sauce to thicken slightly.
6. **Season the sauce** with salt and pepper to taste.
7. **Add the shrimp,** stirring gently to coat them with the sauce.
8. **Sprinkle the crumbled feta cheese** evenly over the top of the shrimp and sauce.
9. **Transfer the skillet** to the preheated oven and bake for 10-12 minutes, until the shrimp are cooked through and the cheese is melted and slightly golden.
10. **Remove from the oven** and sprinkle with fresh parsley and dill.
11. **Serve hot,** with lemon wedges on the side for squeezing over the top.
Dish this up straight from the skillet with some crusty bread to mop up that delicious sauce – trust me, you don’t want to waste a drop! It’s also fantastic with a simple green salad on the side to balance the heartiness of the dish.
Whether you’re a seasoned cook or someone who enjoys dabbling in the kitchen, this Shrimp Saganaki is sure to bring a touch of Mediterranean magic to your dining table. Give it a try, and let me know how it turns out for you!
Happy cooking!
Al
Ingredients
- 500g large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 400g canned diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 100g feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
- 1 lemon, cut into wedges for serving
Method
- Preheat your oven to 200°C (392°F).
- Heat the olive oil in a large ovenproof skillet over medium heat.
- Add the chopped onion and cook for about 5 minutes, until softened.
- Add the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant and slightly softened.
- Stir in the canned diced tomatoes, tomato paste, dried oregano, and red pepper flakes. Simmer for 10 minutes, allowing the sauce to thicken slightly.
- Season the sauce with salt and pepper to taste.
- Add the shrimp, stirring gently to coat them with the sauce.
- Sprinkle the crumbled feta cheese evenly over the top of the shrimp and sauce.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, until the shrimp are cooked through and the cheese is melted and slightly golden.
- Remove from the oven and sprinkle with fresh parsley and dill.
- Serve hot, with lemon wedges on the side for squeezing over the top.
