Shrimp saganaki with Feta cheese

Ingredients

  • 500 g small, peeled shrimps or 10 large fresh ones.
  • 2-3 garlic cloves
  • ½ cup of white wine
  • 2 tbsp tomato paste
  • 4 tbsp water
  • 10 cherry tomatoes
  • 2 spring onions
  • 1 small onion, chopped
  • 200 g DODONI Feta cheese
  • 4-5 tbsp oil
  • ½ bunch of dill
  • ½ bunch of parsley
  • Salt
  • Sugar
  • Freshly ground pepper

Process

  1. Let the small, peeled shrimps thaw. If fresh ones are to be used, remove only the intestine.
  2. Heat the oil in a wok.
  3. Add garlic to the oil for flavour and use that same oil to sauté the shrimps for 1-2 minutes (depending on their size) until golden but not cooked. Quench with the white wine and sauté for about 3 minutes. Remove the shrimps from the wok and place them on a plate lined with paper towels.
  4. In the same wok with the garlic add the chopped onion, the spring onions, the tomato paste dissolved in 4 tablespoons of water, the mashed tomatoes, sugar, salt, pepper, dill and parsley.
  5. Turn the heat down, put the lid on and let the sauce simmer for about 6-8 minutes. If all liquids evaporate, add 1-2 tbsp water.
  6. When the sauce thickens, add the shrimps and cook for about 20 minutes (depending on their size).
  7. Turn the heat off, add the crumbled Feta on top, close the lid and let the Feta melt and the shrimps soak in the sauce for about 10 minutes.
  8. Serve with chopped parsley and some grated Feta.