MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Shrimp Saganaki
Categories: Seafood, Vegetables, Herbs, Cheese, Breads
Yield: 6 servings
3 tb Extra virgin olive oil
2 Shallots; fine chopped
4 cl Garlic; minced
1/2 c Dry white wine
28 oz Can diced tomatoes;
- undrained
2 tb Minced fresh parsley
2 ts Honey
1 ts Dried oregano
3/4 ts Ground cumin
1/2 ts Pepper
1/4 ts Salt
1/2 ts Crushed red pepper flakes
1 1/2 lb U-20 uncooked shrimp; peeled
- deveined
1/2 c Pitted Greek olives
1 c Crumbled feta cheese
2 tb Minced fresh mint
Sliced toasted baguette
In a large broiler-proof skillet, heat oil over medium
heat. Add shallots; cook and stir until tender, 3-5
minutes. Add garlic; cook and stir 1 minute longer. Add
wine to pan; increase heat to medium-high. Cook 1-2
minutes, stirring to loosen browned bits from pan. Stir
in tomatoes, parsley, honey, oregano, cumin, pepper,
salt and pepper flakes. Bring to a boil. Reduce heat;
simmer, uncovered, until slightly thickened 8-10
minutes, stirring occasionally.
Stir in shrimp. Simmer, covered, 3-5 minutes or until
shrimp almost turn pink. Top with olives. Sprinkle with
cheese. Preheat broiler. Broil 3" - 4" from heat until
shrimp turn pink and cheese is lightly browned, 2 - 4
minutes. Sprinkle with mint, serve with bread slices.
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Makes: 6 servings
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... "Canned mackerel: It's a giant sardine and it's real gross." -- Neekha
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