Monday, October 4, 2010

Shrimp Saganaki

I know there are a lot of you out there that are looking for a quick, delicious weeknight meal. A lot of what I cook doesn't fall into the "quick" category, but I wouldn't cook something more than once that wasn't delicious. I've made this dish a bunch of times and everyone who I've served it to has been a fan.

This dish is simple because it only has a few ingredients. The flavors are fresh and bright and you can really taste each and everyone of them. The prep work is simple, just a few things to chop. If you use peeled and deveined shrimp that really cuts down the time you spend preparing to cook this meal. I made this tonight and prepped it while my son ate dinner, then cooked it while my husband put him to bed. 10 minutes of prep, 15 minutes of cooking. In my book, that's fast.

Oh, by the way. Fall in on and so is the cooking in my house. Stay tuned for lots of yummy recipes. Hopefully I'll be back here weekly to share them with all you food loving blog followers!

Shrimp Saganaki
Food & Wine March '09

Serves 4

2 TBS each olive oil and canola oil
1 large yellow onion, sliced
6 plum tomatoes, chopped
salt to taste
Hot pepper flakes to taste
1 1/2 lb peeled, deveined and sliced in half lengthwise
1/2 cup pitted kalamata olives, sliced in half lengthwise
1/4 cup chopped fresh dill
3 oz crumbled feta

Hot crusty bread for serving

Heat oil in a large saute pan over med/high heat. Add onions and cook for 5 minutes. Add tomatoes, salt and pepper flakes. Cook for another 5 minutes, crushing the tomatoes with the back of a spoon. Add in shrimp and olives. Cook another 3 minutes. Add in dill and feta and cook 1 more minute. Serve hot with the bread to soak up all the delicious juices!

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