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SHRIMPS (PRAWNS) SAGANAKI

SHRIMPS (PRAWNS) SAGANAKI

Saganaki is actually a shallow, two-handled skillet that is one of the most
traditional cooking vessels in Greece. Saganaki is also the fried cheese
(all kind of cheeses), made in the pan, which is one of Greece's most popular
appetizers, the feta cheese with tomato, pepper (sweet or chilli), oregano
and olive oil, Saganaki is just Greece

For shrimp saganaki, we sauté the scrimps in a pan with tomatoes, chopped
onion,  a little of wine, a little of caper, a little of parsley  and feta cheese,
then serve it right out of the skillet with bread to soak up all the delicious
juices.
Ingredients
4 tablespoon olive oil
1 medium onion, chopped
16 medium shrimp or half a pound of prawns
1/4 cup dry white wine
3 medium size red grated tomatoes
1 table spoon of caper
1/2 cup crumbled feta cheese
1/4 cup finely chopped parsley
Salt and pepper
Optionally: 1 chopped chilli pepper 

Directions
Preparing the shrimps or prawns
Put plenty of water in a large pot, bring to the boil and add the shrimps /
prawnsand boil them for 5-7 minutes. Remove the shrimp from the pot
and put on a plate. When the shrimp are cool enough to handle remove
the heads and peel off the shells.

Preparing the Saganaki
Heat the olive oil in a sauté pan over medium-high heat, add the onion and
cook until softened, but not brown. Add the grated tomato to the pan and
let it simmer for a few minutes. Next step the shrimps or prawns to the pan,
being careful not to overcook and toss in the sauce, Cook for five minutes
and add salt, pepper and one table spoon of caper to flavour it and give the
extra taste. Add the wine. Simmer for couple of minutes. Finally sprinkle the
crumbled feta over the contents of the pan and melt it into the sauce by
pushing it down with the back of a spoon and finely chopped parsley for extra
taste and decoration.

TIPS & NOTES
Ingredient note: Shrimp is usually sold by the number needed to make 1
pound. For example, “6-8 count” means there will be 6 to 8 shrimp in a pound.
Shrimp that size is usually labelled “jumbo.” Prawns work well in this recipe,
as in Greece mainly are used prawns