Shrimp Saganaki with Ouzo and Feta – Garides Saganak GreekFoodTv

Diane Kochilas


Shrimp with feta, tomatoes, ouzo and PDO extra virgin Greek olive oil is an irresistible meze or topping for pasta. For recipe, press more.

Shrimp Saganaki with Ouzo and Feta

4 servings

2 ½ pounds/1 kilo shrimp, cleaned but heads and tails attached

½ cup/120 ml extra-virgin Greek olive oil

1 large onion, peeled and chopped

2 garlic cloves, peeled and finely chopped

1 hot green pepper, seeded and chopped

3 Tbsp./45 ml ouzo, if desired

2 cups grated fresh tomatoes (canned are fine)

½ pound/230 g. Greek feta cheese, cubed or crumbled

Salt and freshly ground black pepper

3Tbsp. chopped flat-leaf parsley

1. Clean the shrimp.

2. Heat the olive oil in a skillet and sauté the onion until soft, about 7 minutes, on a low-medium heat. Add the garlic and stir just for 1 to 2 minutes, until soft.

3. Add the hot pepper, if used, until wilted. Add the shrimp to add a little color. Raise the heat a little bit, to absorb the liquid.

4. Remove the skillet from the flame and pour in the ouzo. As soon as the alcohol cooks off, add the tomatoes. Add feta cheese. Simmer over medium heat until the shrimp turn bright pink and the feta begins to melt, about 5 minutes. Season with salt and pepper. Toss in the parsley and serve.

This is the Greek Food Channel Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.

Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food “guru”. She has more than 20 years’ experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York’s top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country’s largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).



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