Ingredients for Greg's Shrimp Saganaki
- Extra Large Shrimp
- Plum Tomatoes
- 2 tablespoons olive oil
- Dry White Wine
- White Onions
- Fresh Garlic Clove
- Fresh Oregano
- Lemons, Juice Of
- Zest of 1 lemon
- Feta Cheese
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How to Make Greg's Shrimp Saganaki
- Peel and devein 1 pound of shrimp. Butterfly the shrimp by cutting them lengthwise almost all the way through.
- Set the butterflied shrimp aside.
- In a large skillet, sauté 1 medium onion, chopped, and 2 cloves garlic, minced, in 2 tablespoons of olive oil over medium heat until softened (about 5 minutes).
- Add 1 (28-ounce) can crushed tomatoes, 1/2 cup dry white wine, 1 teaspoon dried oregano, salt and pepper to taste. Simmer over low heat for 30-45 minutes, stirring occasionally. (The longer it simmers, the richer the flavor!)
- Add the shrimp to the sauce and sauté until they turn pink (about 3-5 minutes).
- Stir in 2 tablespoons of fresh lemon juice and the zest of 1 lemon.
- Pour the shrimp and sauce into a greased baking dish (approximately 8x8 inches).
- Crumble 4 ounces of feta cheese over the top.
- Bake at 350°F (175°C) for 10-15 minutes, or until the feta is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
107 g
Sugar
65g
Fat
54g
Carbs
10g
