Gregs Shrimp Saganaki Recipes

Steps:

• Peel and butterfly the shrimp.
• Set shrimp aside.
• Saute the onions and garlic in 2tsp olive oil.
• Add tomatoes and wine to onion and garlic and cook for 1/2hour over low heat (the longer the better the sauce.
• saute shrimp until just barely pink, add to sauce.
• Add fresh oregano,lemon juice and zest
• Pour everything into baking dish and crumble the feta on top.
• Bake 350 for 10-15 minutes.

Steps:

• Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with brandy. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the pan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter. Pan-fry the cheese for 2 minutes on each side. Add the reserved brandy and carefully flame the liquor, shaking the pan back and forth several times. Add the lemon juice. Remove from the pan and serve with the pita bread and olives.

Steps:

• Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.
• Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.

Steps:

• 1 To prepare the millet, bring the water, millet, bay leaf, and salt to a boil in a 2-quart saucepan. Decrease the heat to maintain a simmer, cover, and cook until the water is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 5 to 10 minutes. Uncover, remove the bay leaf, and set aside to cool.
• 2 Meanwhile, make the saganaki. Heat the olive oil in a large Dutch oven or large heavy-bottomed saucepan over medium heat until it shimmers. Add the onion, garlic, chile, and salt; cook, stirring frequently, until the onion softens and turns light golden, about 5 minutes. Add the tomato paste and cook, stirring, until it darkens, about 1 minute. Add the tomatoes with their juices and the pepper; bring to a boil over medium-high heat. Decrease the heat to maintain a light boil and cook, uncovered, for 3 minutes.
• 3 Stir in the millet and green olives. Taste for salt and pepper and adjust (keeping in mind that olives and feta cheese can be quite salty). Remove the pot from the heat, sprinkle with the feta, and cover to allow the cheese to soften.
• 4 To prepare the shrimp, season them with salt and pepper. Heat the olive oil in a 12-inch skillet over high heat until it shimmers. Add the shrimp. Cook, undisturbed, until the shrimp turn golden, 1 to 2 minutes, and then flip them with a spatula and cook until they are just opaque throughout, 1 to 2 more minutes, depending on the size. Add the ouzo and cook until syrupy, about 30 seconds. Using a spatula, briskly remove the shrimp from the pan and arrange on top of the millet. Sprinkle with the parsley and serve at once.

Steps:

• Peel and devein shrimp.
• Sprinkle with lemon juice and garlic set aside.
• Melt butter in large skillet.
• Saute garlic green onion and tomato.
• Add shrimp and season with oregano salt and pepper to taste.
• Turn shrimp frequently and saute until pink.
• Add feta cheese and cream.
• Bring to boil and cook 3 to 4 minutes.
• Remove shrimp carefully to casserole.
• Spoon cheese mixture over shrimp.
• Serve with rice.

Steps:

• Soak the cheese in Ouzo and dredge in flour.
• Heat olive oil until almost smoking.
• Sauté cheese and brown about 1 minute on each side.
• Flame with more Ouzo.
• Transfer to serving platter and squeeze lemon juice and sprinkle oregano and salt and pepper.
• Serve with pita bread, olives and tomatoes.

Steps:

• Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
• Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
• While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
• When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.