Garides saganaki / shrimps in a pan

Saganaki is the name of a small frying pan, so this dish – and others – is named after the pan they are made in, like Saganaki cheese, for example. I’ve used ordinary shrimps in this dish, but a bigger variety is more common in Greece, so use whatever you like and can find. Furthermore, I use dried celery leaves. If they can’t be found in any shop near you, make sure to get a box or ten next time you or someone you know is going to Greece. Celery leaves can be purchased in all the supermarkets here.

  • 600 gr shrimps
  • 3 tablespoons olive oil
  • 1 coarsely chopped red onion
  • 1 to 2 garlic cloves
  • 1/3 cup white wine
  • 1.5 tbsp tomato paste
  • 1 can chopped tomatoes
  • A tiny bit of chilli pepper
  • ½ fish stock cube
  • celery leaves or oregano (dried)
  • some sugar?
  • salt, pepper
  • 125 to 150 grams feta cheese

Peel the shrimps. Fry the onion in olive oil about 10 minutes over low heat until it just begins to brown, add the finely chopped or crushed garlic cloves in the end. Pour in white wine and let it cook fiercely a few minutes. Add the tomato paste and tomatoes. Season, and be careful with the chilli, this is not a hot dish. Simmer uncovered until the sauce has thickened slightly, then with a lid, for a total of about 45 min. If the tomatoes and the wine are somewhat sour, you can add a little sugar.

Cut the cheese into cubes and add almost all of them to the sauce along with the shrimps. Heat, but do not boil. Sprinkle the remaining cheese over, and serve with crusty bread.

For 2

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