Shrimp Saganaki
If you’ve been following this blog, you know that I do all sorts of recipes from all over. Some I’ve created on my own, while others come from magazines, cookbooks and blogs. Usually it’s a recipe I’ve come across on Instagram or found in a cookbook from a book signing. I pick the recipes based on the photos, what mood I’m in or what the weather’s like. In other words, I cook based on what’s going on around me or how I feel. Don’t we all do that?
Well, right now I’m stuck at home with my entire family. While I love them tremendously, this much time all together in one house can be hard. But after eight weeks, we’ve figured a few things out. First my husband and I have a schedule. That was something we hammered out after the first week. See, neither of us were happy and we weren’t getting any work done. So, now I take the boys in the morning and home school, while he handles all his work calls and zoom meetings. Then around lunch time, we switch and he takes them out to run around while I answer emails and write. It’s not perfect, but it works.
As my boys’ newest teacher, I’ve had to figure out how to teach the new math, grammar and how to write an informative paragraph. Luckily, I’ve had a chart to follow thanks to my sons’ teachers. But since I’m a glutton for punishment, once a week, they have to learn about a different country. (This idea came from my friend, Michelle, who does it daily with her boys.) It’s a chance for the boys to learn about other cultures while seeing their friends who have moved away. It’s actually pretty interesting. Did you know Turkey has 2 of the ancient seven wonders of the world? Neither did I. But we don’t just learn the history and language of each country. I try to make it as immersive as possible. As part of the lesson, I make a meal you might find while visiting said country. When we studied Cuba, I made a Cuban-style roast pork loin and Cilantro Lime Rice. When we did Turkey, I made chicken kabobs and a Bulgur Veggie Salad. So, when we did Greece I made this delicious Shrimp Saganaki.
I originally found the dish when I was looking through magazines for ideas of what to make for dinner. (I actually have a whole file on my computer.) It sounded so good, I picked Greece for the week’s country. We learned that Athens is one of the oldest capitals in the world. It’s home to the Parthenon and it has over 120 million olive trees, some of which date all the way back to the 13th century. All interesting facts. We also learned that because Greece is a group of islands, seafood is one of its most popular food options. The marine life is so diverse, you could have a different type of seafood every night of the week and never get bored.
I didn’t realize when I made the entrée, but there are actually two different kinds of Saganaki. The plain version is a simple dish of cheese that’s been dredged in flour and then fried. Several types of cheese are used, but the most popular choice is feta, which is the same cheese I used in the shrimp version. While the classic Saganaki is served as an appetizer, Shrimp Saganaki is usually served as a main course. So, that’s exactly how I served it up for dinner the night we studied Greece.
I loved this dish because it was so easy to make. It was just a few tomatoes, some shrimp, olives and feta all cooked together in a skillet. In the end, we had a meal that was light and filling and absolutely felt like something one would enjoy along the shores of the Mediterranean. I served it with some crusty bread and everyone was thrilled with our Greek endeavor. I can’t wait to have it again, only maybe next time it’ll be in a little taverna along the Grecian coast.
Notes
Adapted from Food & Wine Magazine
Ingredients
- 2 tablespoons of extra-virgin olive oil
- 1 large onion, thinly sliced
- 6 large tomatoes, chopped
- 1-1/2 pounds shelled and deveined shrimp,
- 1/2 cup kalamata olives, pitted and chopped
- 1/4 cup fresh dill, chopped
- 3 ounces Greek feta cheese, crumbled
Instructions
- In a large skillet, heat the oil over medium heat until shimmering.
- Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the tomatoes, season with salt and cook until softened, crushing them with the back of a spoon, about 5 minutes.
- Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook until the feta is hot, about 1 minute.
- Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.
