Garides Saganaki

Garides Saganaki


A can of ground cinnamon is shown.

Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 1 pound shrimp (21/25), peeled and deveined
  • course salt, as needed
  • black pepper, as needed
  • a pinch of sugar
  • 1/2 medium onion, minced
  • 3 medium cloves garlic, minced (about 2 tablespoons)
  • 2 teaspoons oregano leaves, minced fresh or 1/2 teaspoon dried
  • 1 pinch of red pepper flakes
  • 16 ounces canned diced tomatoes, drained with 2 ounces juice reserved
  • 2 tablespoons ouzo
  • 2 ounces feta cheese, crumbled
  • 1 tablespoons parsley leaves, minced
Cook the Shrimp:
  1. Heat 1 tablespoon of oil in a 12-inch skillet over high heat until just smoking.
  2. Pat the shrimp dry with paper towels and season with salt, pepper, and sugar.
  3. Add half of the shrimp to the skillet in a single layer and cook, without stirring, until the bottoms of the shrimp turn spotty brown, about 30 seconds.
  4. Off the heat, flip the shrimp over, then transfer to a medium bowl and repeat with 1 more tablespoon oil and the remaining shrimp.
Flambé:
  1. Return the shrimp to the pan, and (off the flame) add the ouzo.
  2. Return the pan to the flame and ignite the ouzo and shake the skillet until the flames subside the pan.
  3. Remove the shrimp and reserve.
  4. Add the remaining tablespoon oil, onion, and 1/4 teaspoon salt to the skillet and cook over medium heat until the onion is softened, 5 to 7 minutes.
  5. Stir in the garlic, oregano, and red pepper flakes and cook until fragrant, about 30 seconds.
  6. Stir in the tomatoes and 2 ounces their juice and cook until thickened slightly, about 2 minutes.
  7. Stir the reserved shrimp and accumulated juices into the skillet. Sprinkle with the feta and parsley before serving.