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- Canned tomatoes in own juice (whole) 1 can
- Onion 1 pc.
- 4 cloves of garlic
- Shrimp 10 pcs. (large)
- Red pepper 1 pc.
- Chilli (flakes) 1/2 tsp (or 3 pods)
- Bay leaf 1 pc.
- Olive oil 2 tbsp
- Feta cheese 200 gr.
- 1/2 parsley bunch
- Fresh basil to taste
- Salt to taste
- Pepper to taste
- Strong alcohol (ideally ouzo) 50 ml
- Main ingredients: Pepper, Tomato
- World CuisineGreek Cuisine
frying pan, knife, spatula
Step 1: peel the shrimp.
Peel the shrimp off the head and shell, remove the gut, and until the seafood is set aside.
Chop onion and garlic finely.
Step 2: prepare the sauce.
Add vegetable oil to the pan and fry chopped onion and garlic in it. Cook over low heat until the onions are soft and clear.
Add canned tomatoes to the pan and crush them gently with a spatula, turning them into gruel.
Add bay leaf, salt and pepper. Stir and continue cooking over low heat until sauce is half full.
Step 3: fry the shrimp.
Heat the vegetable oil in another pan and fry the shrimp in it. Salt them and pepper.
Fry until golden brown, then gently tilt the pan and pour alcohol on the edge, and then mix it with shrimp. Wait for the alcohol to evaporate. And be careful!
Step 4: mix the shrimp with the sauce.
Put chopped peppers in the finished sauce.
Add shrimp and mix. All this without removing the sauce from the heat.
Step 5: add the cheese.
Slice feta cheese into cubes.
Put the cheese in a pan with shrimp and sauce. Cover and cook more 5 minutesuntil the cheese is slightly melted.
Step 6: serve the saganaki shrimp.
Sprinkle saganaki shrimp with basil and parsley before serving. Serve as a hot independent dish.
Enjoy your meal!