Shrimp Saganaki

Name: Shrimp Saganaki
Ingredients: 2 tbsp extra virgin olive oil; 14 oz spring onions, trimmed, cut into quarters; 2 cloves garlic, finely chopped; 2 1/4 lb raw jumbo shrimp, peeled, deveined, tails intact; 1/2 cup dry white wine; 1/2 tsp sugar; 1 (13.5 oz) can plum tomatoes; None None Tabasco sauce, to taste; 1/3 cup fresh flat-leaf parsley leaves, roughly chopped; 3 tbsp fresh dill sprigs; 3 tbsp fresh mint leaves; 6 oz feta cheese, crumbled; 1 None lemon, zested, peeled then segmented; None None crusty bread, to serve

14 ingredients

3 steps

Ingredients

2 tbsp extra virgin olive oil
14 oz spring onions, trimmed, cut into quarters
2 cloves garlic, finely chopped
2 1/4 lb raw jumbo shrimp, peeled, deveined, tails intact
1/2 cup dry white wine
1/2 tsp sugar
1 (13.5 oz) can plum tomatoes
None None Tabasco sauce, to taste
1/3 cup fresh flat-leaf parsley leaves, roughly chopped
3 tbsp fresh dill sprigs
3 tbsp fresh mint leaves
6 oz feta cheese, crumbled
1 None lemon, zested, peeled then segmented
None None crusty bread, to serve

Directions

1

Heat oil in a large frying pan over medium heat. Cook spring onions and garlic, stirring, until softened. Add shrimp and saute, stirring, until just pink.
2

Add wine, sugar, tomatoes, Tabasco and 1/2 the herbs. Bring to a boil then reduce heat to a simmer.
3

Arrange cheese and lemon segments on top of shrimp and sprinkle with lemon zest. Cook, covered, for 3 mins, or until cheese has softened. Season to taste. Sprinkle with remaining herbs. Serve with crusty bread.