AI-generated
Garides saganaki — shrimp in tomatoes with feta
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Source: https://recipheon.com/en/recipes/main-dishes/garides-saganaki-shrimp-in-tomatoes-with-feta
About this recipe
Garides saganaki is juicy shrimp in a thick tomato sauce with pieces of salty feta. First reduce the tomatoes with onion, garlic, oregano and a little chili, then add the raw shrimp. This order builds depth in the sauce, while the delicate shrimp does not cook longer than necessary. Choose large chilled shrimp already without heads, shells or tails; the weight refers to the cleaned meat alone. Add the feta after turning off the heat so it softens in the hot sauce while keeping distinct pieces. This one-pan version, without alcohol, is ready to serve immediately.
Ingredients
Shrimp and sauce
500 g large raw, chilled shrimp, about 20–25, weighed after removing heads, shells, tails and veins; without marinade
400 g canned chopped tomatoes with their juice
120 g onion, weighed after peeling
10 g garlic, weighed after peeling
20 g tomato paste, 30% concentration
30 ml olive oil
150 g feta, weighed after draining the brine
10 g parsley
1 g dried oregano
0.5 g chili flakes
0.5 g ground black pepper
Steps
Use raw chilled shrimp without marinade that have not been cooked previously. Check that shells, tails and dark veins have been removed, dry the meat with paper towels and weigh out 500 g; keep refrigerated until adding to the sauce. Finely chop the onion and garlic, wash, dry and chop the parsley, and divide the feta into pieces about 1–2 cm across.
Heat all the olive oil in a deep frying pan about 28 cm across over medium-low heat. Add the onion and fry for 5–6 minutes, stirring, until soft and translucent. Add the garlic and chili, stir for about 30 seconds, then add the tomato paste and fry for another 30 seconds, taking care not to burn the garlic.
Add the tomatoes with their juice, oregano and pepper, mix thoroughly and bring to a gentle simmer. Cook without a lid over medium heat for 12–15 minutes, stirring occasionally, until the sauce clearly thickens and there is no watery rim around it. A spatula drawn through it should leave a trail that slowly closes; reduce the sauce now, before the shrimp go in.
AI-generated Arrange the shrimp in the hot sauce in a single layer as far as possible and press them in lightly. Cook without a lid over medium-low heat for 4–5 minutes, turning after about 2 minutes, until the meat is opaque even in the thickest part and springy. Keep it gently bubbling, not boiling hard; when the shrimp are ready, turn off the heat so they do not become rubbery.
Add the feta pieces to the hot dish and gently mix into the sauce, leaving some on the surface. Sprinkle with all the parsley and immediately divide into four portions, serving the shrimp with all the sauce and cheese. Do not add salt in this version: the feta will season the sauce as you combine it.
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