Shrimp with Tomatoes and Feta

The first dish from Cedric’s Four Course Dinner Party is Shrimp with Tomatoes and Feta (GARIDES SAGANAKI). We think it is the best way to entice your guests for a delicious meal. The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.


4 tbsp. extra-virgin olive oil
4 cloves garlic, minced
4 scallions, minced
1 tbsp. tomato paste
12 cup white wine
1 tsp. dried oregano
12 tsp. sugar
14 tsp. crushed red chile flakes
4 medium tomatoes, grated
3 tbsp. chopped fresh mint
16 large shrimp (about ¾ lb.), peeled and deveined
Kosher salt and freshly ground black pepper, to taste
4 oz. feta
1 lemon, halved
1 tbsp. minced fresh parsley
Arrange a rack 4″ from heating element; heat oven to broil. Heat oil in a 10″ skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes.
Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3 to 5 minutes. Squeeze lemon over top. Garnish with parsley.
Pair With:
Save: Alois Lageder Pinot Grigio Vigneti delle Dolomiti 2014 $14.99
Splurge: Lail Vineyards Blueprint Sauvignon Blanc 2013 $37.99