Shrimp Saganaki With Feta

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Cookware: oven

2. Step 2

   Chop the onion, mince the garlic, and chop the parsley.

   Ingredients used: 150.0 gr Onion

   Cookware: Chef Knife, cutting board

3. Step 3

   Heat the olive oil in the ovenproof skillet over medium heat. Add the onion and cook until soft and lightly golden.

   Timer: 6 min (fixed)

   Ingredients used: 45.0 ml Olive Oil

   Cookware: ovenproof skillet, wooden spoon

4. Step 4

   Add the garlic, red pepper flakes, and oregano. Stir until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Dried Oregano, 12.0 gr Garlic, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: ovenproof skillet, wooden spoon

5. Step 5

   Pour in the wine and simmer over medium heat until reduced by about half.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 ml dry white wine

   Cookware: ovenproof skillet, wooden spoon

6. Step 6

   Stir in the crushed tomato, salt, and black pepper. Simmer over medium heat until the sauce thickens slightly.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 4.0 gr Salt, 400.0 gr Tomato

   Cookware: ovenproof skillet, wooden spoon

7. Step 7

   Stir the shrimp into the sauce in an even layer.

   Ingredients used: 600.0 gr Shrimp

   Cookware: ovenproof skillet, wooden spoon

8. Step 8

   Scatter the feta over the shrimp. Transfer the skillet to the oven and bake until the shrimp are opaque and reach 63°C internally.

   Timer: 9 min (fixed)

   Ingredients used: 150.0 gr Feta Cheese

   Cookware: oven, ovenproof skillet

9. Step 9

   Sprinkle with the parsley and serve directly from the skillet.

   Ingredients used: 15.0 gr Parsley

   Cookware: ovenproof skillet