Ingredients: |
Ingredients: 4 T extra virgin olive oil
3/4 cup shallots, peeled and finely chopped
4 cloves garlic, chopped
1 28-ounce can quality diced tomatoes
1 1/2 tsp salt
1/4 tsp pepper
1 tsp cumin
1/2 tsp crushed red pepper flakes (or less if you want it less hot)
1 T honey
1 1/2 pounds extra-large shrimp, peeled and deveined, thawed if frozen
6 ounces best quality feta, crumbled (sheep's milk in water)
3/4 tsp oregano
2 T fresh mint, roughly chopped
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Directions: |
Directions:Set an oven rack in the middle of the oven and another rack about 5 inches from the broiler. Preheat to 400 degrees.
Heat olive oil in a large wide oven proof skillet over medium-high heat.
Add the shallots and garlic, and cook, stirring frequently so the garlic doesn't burn and brown until softened, about 5-7 minutes.
Add the canned tomatoes with juice, salt, pepper, cumin, red pepper flakes and honey. Bring to a boil.
Reduce heat to medium-low. Cook, covered, stirring occasionally until the sauce is thickened, about 15-20 minutes.
Remove skillet from heat and arrange the shrimp over the tomato sauce in an even layer. Sprinkle crumbled feta over the shrimp. Sprinkle with oregano.
Bake in middle of the oven for 12-15 minutes or until shrimp are pink and cooked through.
Turn on the broiler. Carefully transfer the pan to the high oven rack and broil until the feta is golden-brown in spots, about 1-2 minutes.
Remove the skillet from the oven and let the shrimp rest for 5 minutes.
Sprinkle with the fresh mint and serve over orzo pasta or rice pilaf. |
This recipe for Shrimp Saganaki is from