Saganaki is a traditional Greek preparation typically known for grilled-to-perfection cheese. However...saganaki refers to the pan in which fresh ingredients are prepared.
This recipe is best served straight from the skillet at the table, over couscous, rice or our pick: conchiglie pastina
(organic, tiny shells by Semolina Artisanal Pasta in Pasadena, CA.)
12 jumbo shrimp (oxymoron, yes, but appropriate here)
1 cup yellow onion, chopped
2 scallions, white part sliced
4 - 6 Campari Tomatoes, chopped
2 cloves garlic, chopped
½ cup sliced Kalamata olives
1 TBS capers
2 TBS If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste
6 oz. dry Sauvignon Blanc
½ cup fresh parsley, chopped (optional)
1 cup crumbled feta (more to taste)
Extra virgin olive oil
Freshly ground black pepper to taste
Prepare pasta to box directions and keep warm.
Peel and devein the shrimp and cut in half, lengthwise.
In a large, wide skillet, sauté onions and garlic in oil until translucent. Add tomatoes, olives, capers, If & When and wine and mix well. Sauté over medium heat for 3-4 minutes. Stir in shrimp. Cover with lid.
When the seafood begins to turn white, stir in half the feta and spread the remainder on top. Cover, cooking 3 to 5 minutes.
Top with parsley and serve from the skillet. Pair with a crisp Sauvignon Blanc or fruity dry Rosé.
Recipe adapted from Don Grogg email@example.com