Greek Shrimp Saganaki


3 tablespoons olive oil
1 large onion, sliced thin
1 pound tomatoes (approximately 6 small), chopped
Crushed red pepper flakes
1 pound shrimp, shelled and deveined, sliced in half lengthwise
1/2 cup pitted Kalamata olives, chopped


In a large skillet, heat the oil over a high heat until it shimmers.
Add the onions, continuing to cook on high until the onion starts to get soft and a little bit brown, approximately 5 minutes.
Add the tomatoes, seasoning with salt and crushed red pepper flakes (a couple good shakes should do)
Cook the tomatoes until they are soft, mixing and crushing them a bit as you go, cooking for about 5 minutes
Add the shrimp and olives, continuing to stir until the shrimp are cooked through, about 3 minutes
Stir in the dill and about ¾ cup of the feta cheese, until the cheese is hot, approximately 1 minute
Transfer to a serving bowl
Sprinkle with the remaining cheese, serving with pita chips or baguette bread


As the More is More Mom®, I’m all about……….more Mediterranean dishes! I’m sorry, but there is little tastier than fresh herbs and garlic (and creamy, melt-y cheese), though repeated flossing is very likely necessary. This is the perfect menu for an outdoor dinner with family and friends. And if you like lamb, you’re in for a real treat!
Shrimp Saganaki
Greek Salad with a homemade dressing
Lamb Kebabs with Feta Sauce
Steakhouse Kebabs (why not add shrimp and chicken!)
Corn on the Cob (for the kids…..)

For the rest of these recipes, please visit me at my website
Check out June 24, 2011


1 servings


Thursday, June 23, 2011 - 3:45pm


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