Shrimp with Tomatoes and Feta (Garides Saganaki)

By cprzybyl

Ingredients

• 4 tbsp. extra-virgin olive oil
• 4 cloves garlic, minced
• 4 scallions, minced
• 1 tbsp. tomato paste
• 1⁄2 cup white wine
• 1 tsp. dried oregano
• 1⁄2 tsp. sugar
• 1⁄4 tsp. crushed red chile flakes
• 4 medium tomatoes, grated
• 3 tbsp. chopped fresh mint
• 16 large shrimp (about 3⁄4 lb.),
• peeled and deveined
• Kosher salt and freshly ground black pepper,
• to taste
• 4 oz. feta
• 1 lemon, halved
• 1 tbsp. minced fresh parsley

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Arrange a rack 4" from heating element; heat oven to broil. Heat oil in a 10" skillet over medium heat. Add garlic and scallions; cook, until soft, 34 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 34 minutes.


2. Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 35 minutes. Squeeze lemon over top. Garnish with parsley.