Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)

I found these wonderful products from Lakonia Imports at the Houston Fishing Show this year. If you are an olive lover, you will love these. They are soaked in Lakonia’s fine olive oil, herbs and spices. This recipe is quick and delicious!

INGREDIENTS

• ¼ cup extra-virgin (Lakonia Fine Olive Oil)
• ¾ cup finely chopped shallots
• 4 garlic cloves, coarsely chopped
• 1 (28-oz) can crushed tomatoes
• ½ tsp salt
• ¼ tsp pepper
• ½ tsp crushed red pepper flakes (optional)
• 1 Tbsp honey
• 1½ pounds extra-large shrimp, peeled and deveined
• 6 ounces feta cheese
• ¾ tsp dried Greek Herbs & Spices (lakonia-imports.com)
• 2 Tbsp roughly chopped fresh parsley

INSTRUCTIONS

1. Preheat oven to 400°F; set one oven rack in the middle position and another about 5 inches underneath the broiler.
2. Heat the olive oil in a wide oven-proof skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown.
3. Add to skillet the tomatoes with their juices, salt, pepper, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
4. Off the heat, arrange the shrimp over the tomato mixture in an even layer. Crumble the feta over the shrimp, and then sprinkle with the Greek Herbs & Spices. Bake for 10 to 12 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Remove pan from the oven. Let stand for 5 minutes, then sprinkle with fresh parsley and serve as an appetizer with fresh bread or over Basmati rice.

Yields - 4 servings