Garides Saganaki (Shrimp in Tomato Sauce) with Orzo and Focaccia

Name: Garides Saganaki (Shrimp in Tomato Sauce) with Orzo and Focaccia
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 3 tablespoon olive oil; 2 yellow onions (medium, chopped); 6 clove garlic (minced); 1 teaspoon red pepper flakes; 2 can crushed tomatoes (28 ounces each); 0.5 cup dry white wine; 2 teaspoon dried oregano; 1 teaspoon sugar; 2 teaspoon salt; 1 teaspoon black pepper (ground); 2 pound large shrimp (peeled and deveined); 1.5 cup feta cheese (crumbled); 0.5 cup fresh parsley (chopped); 1 pound orzo pasta (uncooked); 1 focaccia bread (warmed)

Plump shrimp baked in a rich, spicy tomato sauce with feta cheese, served with tender orzo pasta and warm, crusty focaccia bread.

Prep: 30 min
Cook: 40 min
Total: 1 hr 10 min
Servings: 8
Cuisine: Greek
Difficulty: Medium
Cost: $5.09/serving

Dietary

Nut-Free
Egg-Free
Pescatarian
High-Protein

Ingredients

3 tablespoon olive oil
2 yellow onions (medium, chopped)
6 clove garlic (minced)
1 teaspoon red pepper flakes
2 can crushed tomatoes (28 ounces each)
0.5 cup dry white wine
2 teaspoon dried oregano
1 teaspoon sugar
2 teaspoon salt
1 teaspoon black pepper (ground)
2 pound large shrimp (peeled and deveined)
1.5 cup feta cheese (crumbled)
0.5 cup fresh parsley (chopped)
1 pound orzo pasta (uncooked)
1 focaccia bread (warmed)

Instructions

Preheat oven to 400°F.
Heat 3 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add chopped yellow onions and cook until softened and translucent, about 5-7 minutes.
Add minced garlic and red pepper flakes. Cook for 1 minute until fragrant. Pour in dry white wine, scraping up any browned bits from the bottom of the pan, and simmer until reduced by half, about 3 minutes.
Stir in crushed tomatoes, dried oregano, and optional sugar. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 15 minutes, stirring occasionally, to allow flavors to meld. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in 1/4 cup chopped fresh parsley.
Remove the skillet from heat. Stir in the peeled and deveined large shrimp. Distribute the shrimp evenly in the sauce. Sprinkle 1 cup crumbled feta cheese over the top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the shrimp are pink and cooked through, and the feta is lightly golden and bubbly.
While the shrimp bakes, cook the orzo pasta: Bring a large pot of salted water to a boil. Add orzo pasta and cook according to package instructions until al dente. Drain well.
Serve the Garides Saganaki hot, directly from the skillet. Spoon individual portions over the cooked orzo pasta. Garnish with the remaining 1/4 cup chopped fresh parsley and an extra sprinkle of feta cheese, if desired. Serve with warm focaccia bread for dipping in the rich sauce.

Notes

Garides Saganaki is a communal dish, perfect for sharing. Be careful not to overcook the shrimp, as it can become rubbery. It is best eaten fresh out of the oven.

Nutrition (per serving)

Calories: 620
Protein: 38 g
Carbohydrates: 65 g
Fat: 20 g
Fiber: 7 g
Sodium: 1200 mg
Saturated Fat: 8 g
Sugar: 12 g
Cholesterol: 170 mg