Shrimps Saganaki (Greek Recipe)

Recipe View Prepare the Shrimp: In a large saucepan, bring approximately 2 inches of water to a rolling boil. Gently introduce the shrimp to the boiling water, ensuring they are just covered. Allow them to cook for about 5 minutes, until they turn pink and opaque. Drain the shrimp, carefully reserving the flavorful cooking liquid for later use. Set the shrimp aside to cool slightly. (5 minutes)

Recipe View Build the Aromatic Base: In the same saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the chopped fresh parsley, allowing its aroma to bloom. (7 minutes)

Recipe View Craft the Saganaki Sauce: Pour in the dry white wine, allowing it to deglaze the pan and lift any flavorful browned bits from the bottom. Add the drained diced tomatoes and garlic powder. Reduce the heat to low and simmer gently, stirring occasionally, for approximately 30 minutes, or until the sauce has thickened to a desirable consistency. (30 minutes)

Recipe View Prepare the Shrimp: While the sauce is simmering, carefully peel the cooled shrimp. Remove the legs by pinching them off, then gently pull off the shells, leaving the head and tail intact for presentation. Devein the shrimp if desired. (10 minutes)

Recipe View Combine and Finish: Once the sauce has reached the desired thickness, stir in the reserved shrimp stock and the peeled shrimp. Allow the mixture to simmer for an additional 5 minutes, ensuring the shrimp are heated through. Gently fold in the cubed feta cheese and remove the saucepan from the heat. Let the dish stand for a few moments, allowing the feta to soften and partially melt into the sauce, creating a creamy, tangy finish. (5 minutes)

Recipe View Serve: Serve the Shrimps Saganaki warm, garnished with a sprinkle of fresh parsley and a drizzle of extra virgin olive oil. Crusty bread is ideal for soaking up the delicious sauce.