This easy-to-prepare meal has been one of my favorite items on Greek restaurant menus. You will also find Mussels Saganaki and Chicken Saganaki—simply swap the protein portion to modify the dish, although I have had chopped bell peppers added with the chicken version. I suspect this would be good with cubed, firm tofu as well.
Preparation Time: 20 minutes
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
¼ teaspoon sea salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
1.5 pounds large uncooked shrimp, deveined and shelled
4 medium tomatoes, chopped
4 medium garlic cloves, chopped finely
15 ounces tomato sauce
½ cup feta cheese, crumbled
2 tablespoons parsley, chopped
Heat a large sauté pan to medium heat, add olive oil, then onion, salt, black pepper, and oregano. Heat for 2-3 minutes until onions start to soften, stirring occasionally.
Add shrimp and sauté another 3 minutes, until they turn pink. Add tomatoes, garlic, and tomato sauce, bring to a gentle boil, add feta cheese, then reduce heat to low, and simmer for 5 minutes.
Transfer to a serving plate and garnish with chopped parsley.
Steven Masley, MD
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