Garides (Shrimp) a La Turkolimano
"According to Paula Wolfert, this is served in seafood restaurants along the harbor in this area outside of Athens."
photo by Scarlett516
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 118.29 ml onion, chopped
- 22.18 ml olive oil
- 1 garlic clove, chopped
- 473.18 ml tomato sauce (fresh or canned)
- 59.14 ml dry white wine
- 59.14 ml fresh parsley, chopped
- salt
- fresh ground pepper
- 1.23 ml cayenne pepper
- 907.18 g medium raw shrimp (about 40 to 50)
- 236.59 ml feta, crumbled
directions
- Preheat oven to 450°F.
- In a skillet, over medium heat, cook the onion in the olive oil until soft and golden.
- Add the garlic, tomato sauce, wine, half the parsley, salt and pepper to taste and the cayenne.
- Cook at a simmer, uncovered, for 15 minutes, stirring frequently (the sauce should be rather thick).
- Meanwhile, peel and devein shrimp.
- Put shrimp, sauce and cheese in a shallow baking dish, cover and bake in the oven for 8 to 10 minutes.
- Sprinkle with remaining parsley and serve hot.
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Reviews
-
A delicious version of Shrimp Sahanaki (or Saganaki). I used 2 cloves of garlic and subbed ouzo for the wine (it's a great sub in this particular recipe). Served with lots of crusty bread to mop up sauce with. -
I wish I could give this more than five stars. This was fantastic!! Made for ZWT4. -
Well Chef Kate, Had this, died, went to Heaven and came back for more of this wonderful dish! Thank you! Living in Florida we have plenty of shrimp, and finding new ways to cook it are always welcome. This was so nice and "summery" tasting. I can't wait to make it again! Made for ZWT4 -
Our whole family enjoyed this. Average rating was 4.5. I actually upped the spice factor just a wee bit as well. Was out of tomato sauce so used Classico Spicy Red Pepper pasta sauce instead. I'm not a fan of tomato's and my husband isn't a fan of feta but the two ingrediants worked so well together that we were both very happy nibblers! -
Excellent recipe for our ouzo! A very common recipe in all Greeks seafood restaurants but they are not all so tasty! I used fresh tomato and two cloves of garlic. Spicy! We had also plenty of hot bread so no sauce left after ten minutes of serving!!! A great recipe Kate!
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Tweaks
-
A delicious version of Shrimp Sahanaki (or Saganaki). I used 2 cloves of garlic and subbed ouzo for the wine (it's a great sub in this particular recipe). Served with lots of crusty bread to mop up sauce with.
-
Our whole family enjoyed this. Average rating was 4.5. I actually upped the spice factor just a wee bit as well. Was out of tomato sauce so used Classico Spicy Red Pepper pasta sauce instead. I'm not a fan of tomato's and my husband isn't a fan of feta but the two ingrediants worked so well together that we were both very happy nibblers!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
