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 Shrimp & Feta Cheese Saganaki | Status Approved | | Name |  Shrimp & Feta Cheese Saganaki | | Category | Fish & Seafood | | Serves/Yields | 6 | | Difficulty | Easy | | Prep. Time | 15 min | | Cook Time | 15 min | | Introduction | | A saganaki is a small frying pan with two handles instead of one and gives its name to the dishes cooked in it. Cheese saganaki is the best known but there are other saganakis too. If you see 'saganaki' as part of a dish's name in a recipe book or on a menu you can expect something prepared in one of these pans. This is actually quite an easy dish to prepare. You can serve it garnished with chopped flat leaf parsley and bread to mop up the juices, or serve it on a savort pastry shell. A dish of delicately flavoured steamed new potatoes is also appreciated as an accompaniment. Quantities can easily be adjusted and for dinner parties you can divide it up between individual oven proof dishes. | | Ingredients | | 24 large (30-40 per pound) shrimp , shelled, deveined and boiled for 3 minutes
6 ripe tomatoes , peeled and chopped or the canned equivalent
1 onion , finely chopped
250 ml ( 1cup) extra_virgin_olive_oil
15 ml ( 1 tsp) red_wine_vinegar
15 ml ( 1 tsp) granulated_sugar
Salt and freshly ground black pepper
150 grams (6 oz ) feta cheese, diced or crumbled | | Directions | | Step: 1 | Heat the olive oil in the saganaki pan and fry the onions until transluscent. Add the chopped tomatoes, sugar and vinegar. Season with salt and pepper and simmer until a sauce forms (about 15 minutes). Take off the heat, add the shrimp, sprinkle over the cheese and pop under the grill or in a hot oven for about 10 minutes, until the cheese turns golden and starts to melt. Serve warm. |
Time submitted: Sunday, June 19. 2005 at 10:32:30 Contributed By: guido
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