This recipe is definitely going into the heavy rotation. Super easy, gorgeous and satisfying. We had this all over Greece, hot and sizzling right out of the oven, and making it definitely took me back. When people hear saganaki they usually think of the fried cheese but saganaki actually refers to the pan the cheese is cooked in.
I prepped the shallot and garlic in advance so when it came time to make this it came together very fast. I served with a chickpea/quinoa situation and plenty of bread (and some wine!).
- 4 tablespoons extra-virgin olive oil
- 3 large garlic cloves, minced
- 0.75 cup finely chopped shallots (about two big shallots)
- 1 (28-oz) can diced tomatoes
- 1 teaspoons ground cumin
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon honey
- 1.5 pounds extra-large shrimp, peeled and deveined*
- 6 ounces crumbled feta
- 0.75 teaspoon dried oregano
- 3 tablespoons chopped fresh mint
*usually the shrimp at the store that’s already peeled and deveined is pretty small so ask them to peel and devein the larger shrimp for you (at the beginning of your shopping so they can work on it while you shop)
- Preheat oven to 400 degrees F- set oven rack in middle of oven and another at top of oven.
- Heat olive oil in large oven-proof skillet over medium low heat. Add shallot and garlic and cook for 5-7 minutes (do not brown).
- Add entire can of tomatoes (with juices), 1.5 teaspoon salt, 1 teaspoon pepper, red pepper flakes, cumin and honey. Bring to boil, reduce to simmer over medium – low heat and cook, uncovered for 15 minutes.
- Turn off heat and place shrimp in single layer on top off tomato sauce. Crumble feta on top then sprinkle with oregano. Bake for 10-15 minutes (check at ten minutes to see if shrimp is pink and looking ready to go… will vary based on size of shrimp). Turn on broiler and move pan to top of oven. Broil for 2 minutes until feta starts to brown. Remove from oven, rest five minutes (if you can), sprinkle with mint and serve!
Inspired by onceuponachef