Shrimp Saganaki

Stanislava Dimitrova
How it's made: 

It has been snowing all day today and I couldn't help thinking about the summer with a little bit of nostalgia. I decided to perk myself up by cooking a dish I enjoyed very much during my vacation in Afythos - Shrimp Saganaki. The word saganaki refers to the single-serving frying-pan it is cooked in. I do not own such dish, so I cooked it in shallow ramekins. Here it is.

Remove the shell from the shrimp. Devein by running a sharp knife down the back of the shrimp to remove the vein.

In a medium large skillet, sauté onions and garlic until onion is soft and translucent. Add white wine, tomatoes, thyme leaves, salt and pepper and cook over low heat for about 5-10 minutes.

Place the uncooked shrimp in the dish and pour the tomato sauce on top. Tuck pieces of feta cheese into the sauce. Sprinkle with chopped fresh parsley and place in a preheated oven. Bake at 350 F until the cheese melts (about 15-20 minutes). Serve hot with bread and plenty of well chilled white wine.

Shopping list: 
12-15 jumbo shrimp (1 pound)
2 cans of canned whole tomatoes
1 medium large onion
1 glass of white wine
3-4 tablespoons olive oil
1 handful of fresh parsley
fresh thyme
feta cheese
salt and pepper
2 cloves of garlic
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