Over the last six months, I totally fell for Tessa. I now own a few more of her books - each one as beautiful and delicious as the next. I even managed to keep one checked out from the library for a whole six months (between 5 cards in the house and continuous renewals). I cooked something of Tessa's at least once a week over this time. I didn't come across one dish I didn't enjoy. I think only two of the things I made didn't make it to the blog. Both were due to bad photos. They didn't do the food justice, so I chose not to share them. But her vast variety of foods - both in variety and cooking levels - made it easy (and desireable) to make something in their place when that happened.
Shrimp w/ Feta & Tomato (Garides Saganaki)
Warm shrimp in tomatoes with Feta cheese is the perfect appetizer serves alongside some crusty bread.
Prep Time: 10 minutes
Cook Time: 25 minutes
Keywords: saute appetizer entree shrimp tomatoes cheese Greek
Ingredients (serves 4-6)
- 1 pound raw shrimp, shelled & deveined
- 5 tablespoonsolive oil
- 4 ounces green onions, sliced
- 8 garlic cloves, chopped
- 1 (28 ounce) can crushed tomatoes
- couple pinches crushed red chiles
- 1/2 cup chopped Italian parsley
- freshly ground black pepper
- 6-8 ounces Feta cheese, crumbled
Heat oil in a wide nonstick pan with a lid over medium-low. Sauté onion until softened. Add garlic and continue to sauté until it smells good. Add tomatoes, crushed red chiles, half of the parsley and a bit of salt and pepper. Put on the lid and simmer for ~10 minutes.
Add shrimp to the pan and stir gently to coat with the sauce. Simmer, covered, for 3-4 minutes. Scatter the feta over the top, replace the lid and cook until feta has just softened, ~5 minutes, shaking the pan a few times.
To serve, grind some more black pepper over the top and scatter with remaining parsley. Serve with a good, crusty bread and a glass of crisp, white wine.
If you wish, you could also remove the tails from the shrimp before cooking, for ease of eating.
-adapted from Food From Many Greek Kitchens by Tessa KirosIHCC is MY ABSOLUTE FAVORITE CHEF, Rick Bayless. I hope you'll join us in exploring the recipes of Rick Bayless over at IHCC...whether they're new to you or as comfortable as your favorite pair of jeans.