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
1⁄2 cup white wine
1 tsp. dried oregano
1⁄2 tsp. sugar
1⁄4 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.
Save: Alois Lageder Pinot Grigio Vigneti delle Dolomiti 2014 $14.99
Splurge: Lail Vineyards Blueprint Sauvignon Blanc 2013 $37.99