Saganaki Shrimp in Tomato Sauce

Instructions

1. Step 1

   Pat the shrimp dry and place them in a mixing bowl. Season with ⅜ tsp (2 gr) salt and the black pepper.

   Ingredients used: 1.0 gr Black Pepper, 2.0 gr Salt, 600.0 gr Shrimp

   Cookware: mixing bowl

2. Step 2

   Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Extra Virgin Olive Oil, 1.0 piece Onion

   Cookware: skillet, wooden spoon

3. Step 3

   Add the garlic, tomato paste, oregano, and red pepper flakes. Stir until the tomato paste darkens slightly and smells fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 9.0 gr Garlic, 30.0 gr Tomato Paste, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: skillet, wooden spoon

4. Step 4

   Pour in the white wine and simmer over medium heat, scraping up any browned bits, until reduced by about half.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: skillet, wooden spoon

5. Step 5

   Stir in the tomatoes and the remaining ⅝ tsp (3 gr) salt. Simmer over medium heat until the sauce thickens slightly.

   Timer: 12 min (fixed)

   Ingredients used: 800.0 gr Canned Crushed Tomato, 3.0 gr Salt

   Cookware: skillet, wooden spoon

6. Step 6

   Add the seasoned shrimp to the sauce in an even layer. Simmer over medium heat, turning once, until opaque and the centers reach 63°C.

   Timer: 5 min (fixed)

   Cookware: skillet, wooden spoon

7. Step 7

   Scatter the feta over the shrimp and let it warm gently in the sauce.

   Timer: 2 min (fixed)

   Ingredients used: 150.0 gr Feta Cheese

   Cookware: skillet

8. Step 8

   Remove the skillet from the heat, sprinkle with parsley, and serve immediately.

   Ingredients used: 15.0 gr Parsley

   Cookware: skillet