I love seafood, like love it so much I could eat it every single day. It runs in the family, my father used to own a seafood restaurant and my great-uncle started one of the best seafood restaurants in St. Augustine, Fl. O’Steens, it is now owned by another family but the food is still amazing!
Shrimp is my absolute favorite and I have a quick and easy recipe that will have everyone complimenting you at your next event! Shrimp Saganaki is a Greek appetizer that is often served with crusty bread to scoop up the savory tomato sauce. Make it at home for the family or share at a dinner party. This Shrimp Saganaki Greek Appetizer is even a great gluten-free main course! Just serve on a bed of cooked zucchini noodles, rice, or quinoa instead of regular pasta.
Prep time: 10 minutes
Cook time: 15-20 minutes
3 T. extra virgin olive oil
2-3 cloves garlic, finely chopped
1 medium red onion, finely chopped
¼ c. dry white wine
1 15-oz. can crushed tomatoes
½ c. Kalamata olives, chopped
1 t. dried dill
1 t. dried Greek oregano
½ t. crushed red chili flakes
Salt and black pepper, to taste
1 lb. large (16/20 ct.) shrimp, shelled and deveined
3 T. fresh parsley leaves, chopped and divided
4 oz. Feta cheese, crumbled
- 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!