Saganaki Shrimp

Name: Saganaki Shrimp
Ingredients: 1 cup olive oil; 8 cloves garlic, sliced; 4 strips lemon peel; 24 None jumbo shrimp, peeled and deveined, tails intact, heads and shells reserved; 8 oz haloumi cheese, broken into pieces; 8 oz cherry tomatoes, halved; 1/2 tsp red pepper flakes; None None Handful fresh oregano leaves; None None Sea salt and cracked black pepper; None None Crusty bread, to serve

10 ingredients

3 steps

Ingredients

1 cup olive oil
8 cloves garlic, sliced
4 strips lemon peel
24 None jumbo shrimp, peeled and deveined, tails intact, heads and shells reserved
8 oz haloumi cheese, broken into pieces
8 oz cherry tomatoes, halved
1/2 tsp red pepper flakes
None None Handful fresh oregano leaves
None None Sea salt and cracked black pepper
None None Crusty bread, to serve

Directions

1

Heat oil in medium saucepan on medium-high heat. Add garlic, lemon peel, shrimp heads and shells and cook for 10 mins, until flavors infuse. Strain oil through sieve, pressing to extract flavor. Discard garlic, lemon peel, heads and shells. Heat oil in same pan on high heat. Alternatively, divide oil between single-serve skillets.
2

Cook haloumi for 2 mins, until golden, Add shrimp, tomato, red pepper flakes and oregano. Cook for 3 to 4 mins until shrimp are just cooked.
3

Spoon into serving bowls and season. Serve with crusty bread.