Journey to the Greek Islands

Garides Saganaki (Shrimp Baked in Tomato Sauce with Feta) is a recipe from The Foods of the Greek Islands By: Aglaia Kremezi.  You can find this cookbook as well as some of my other favorites in my Bookshelf on the side menu. 

The author explains that this recipe is not a traditional dish of the Greek islands and was probably created in the 1960's when large numbers of tourists were visiting the Greek islands.  It became a favorite of the Greeks and tourists and is being served in tavernas throughout Greece.  

I'll be back to let you know how my journey to the Greek islands is progressing.

Garides Saganaki

Ingredients:

1/4 cup olive oil

1/2 cup finely chopped onion

1/2-1 teaspoon Aleppo pepper or 1/4-1/2 teaspoon crushed red pepper flakes

3 garlic cloves, minced

1 1/2 pounds medium shrimp, peeled and deveined, tails left on

1/2 cup finely diced tomato, drained in a colander for 5 minutes

Salt

2/3 cup coarsely grated hard feta cheese (see Note)

1/4 cup chopped fresh flat-leaf parsley

Method:

Preheat oven to 400° F.

In a large skillet, heat the oil and sauté the onion over medium heat for 5 minutes, or until soft.  Add the pepper or pepper flakes and the garlic and sauté for 30 seconds.  Add the shrimp and sauté for 2 minutes, or until they start to become firm.  Add the tomato and salt to taste and cook for 2 minutes more, or until the sauce begins to thicken.  Transfer to a baking dish or four individual gratin dishes.  

Bake for 10 minutes, or until the sauce is bubbly.  Sprinkle with the cheese and bake for 2 to 3 minutes more.  Sprinkle with parsley and serve.

NOTE:  If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated.  

Makes 4 Servings