This Saganaki Shrimp recipe is made with succulent shrimp, saucy tomatoes, bold Mediterranean spices and briny feta all baked together until bubbly and melty and delicious.
Welcome to Day 5 of Seafood Week. This week has been a blast. I’ve loved seeing all my bloggy friends share their seafood recipes with my readers.
Today’s special guest is Isabelle fo Crumb. She is a very dear friend of mine. Izz is a supremely talented cook plus she’s wickedly funny which you all know I love. She’s also my foodie adventure buddy. I love to take little trips up to Toronto to hang out with her. We’ve done the farmers market, cooking shows, and eaten out at awesome restaurants. We even wandered the mall one day and hit up foodie stores I don’t have locally. I cannot wait for my next trip up to Toronto. It seems like forever and a day since I’ve gotten to hang out with this lovely lady.
What I love the most about Izz is how approachable her cooking style is. You see her beautiful photos and it makes you wonder if you can pull off the dish at home. I am here to assure you that you can. Izz is a pro at recipe development, her recipes are easy to follow and make, yet super complex in flavour. I’ve never had one fail and I’ve tried many of her recipes. They are always spot on. I like that trust factor I get when making her recipes.
She’s one of the most interesting people I’ve had the pleasure of meeting. I love talking to her, every time we chat I learn something new. Izz knows her way around food and the reasons why things work and don’t. I don’t have foodie friends in my area so when I get to hang with Izz it’s a lot of food talk, plus life stuff. We always have a blast together. I know you will have a blast getting to know her. Please welcome Isabelle of Crumb.
I’m so excited to be guest-posting for the lovely Miss Lunie today.
The last time I wrote a guest post for her, it involved one of her favourite things: Turtles.
Seafood doesn’t exactly work with chocolate and caramel, though, so I decided to make one of my favourite things instead.
I mean, it’s not like Kim can eat seafood (not unless she has a death wish, anyway), so at least one of us gets to be happy this way.
More specifically, I decided to make her some Saganaki Shrimp, which is quite possibly my most favourite Greek restaurant dish ever. (Well, except for the flaming cheese, but that doesn’t involve any seafood.)
I mean, what’s not to love here? It’s a pan full of succulent shrimp, saucy tomatoes, bold Mediterranean spices and briny feta all baked together until bubbly and melty and delicious. All you need is your favourite starch to round this out into a full meal and soak up all that saucy goodness, whether it’s a crusty baguette or pillowy pitas or a fully rice pilaf. Oh, and maybe a Greek salad, if you want to pretend you’re eating healthy.
I suppose you can even throw in some flaming cheese, though I don’t recommend trying that at home.
Honestly, it’s a shame that Kim can’t have any of this deliciousness. Being the good friend that I am, though, I’m more than willing to eat her share. I’m a giver like that.
Other Seafood Week Posts:
Movita Beaucoup’s Lobster Pasta Salad
Cooking in Stilettos’ Coconut Almond Crusted Cod
Dinners, Dishes and Desserts’ Brown Butter Seafood Risotto
Crazy Foodie Stunts’ Braised Salmon with Mushrooms, Potato Purée and Watercress
Places to stalk Cravings of a Lunatic!
- Preheat oven to 425°F.
- In a large oven-proof skillet set over medium high heat, saute the onions in olive oil for 5 minutes or until soft and translucent. Add the garlic and cook for 1 minute longer or until fragrant. Pour in the ouzo, and simmer for 2-3 minutes, or until reduced by half.
- Stir in the tomatoes, oregano, red pepper flakes and salt. Bring to a boil, then reduce the heat to low and let simmer for 7-10 minutes or until thickened. Remove from heat, then stir in the shrimp and parsley, and crumble the feta overtop.
- Transfer the pan to the preheated oven, and bake until the shrimp are cooked through and the mixture is bubbly, about 12-15 minutes.
- Note: If you don’t have ouzo, use sambuca, Pernod, or any other anise-flavoured liqueur instead. Don’t have any anise-flavoured liqueur kicking around, or just really hate that licoricey taste? White wine will do nicely in a pinch, too.
Thank you so much to Isabelle for doing me this huge favour today. I am so lucky to have such amazing foodie friends in my life. They worked their butts off this week so I could lounge around on mine and take some much-needed time off. I am ever grateful.
More embarrassing photos of our fishing and canoe adventures from my childhood:
This is one of my favourite photos of my Dad:
Today is laundry day, or as I like to call it, “watch Netflix all day and only actually fold 3 towels” day. I’ve got a mountain of washed but unfolded clothes that need my attention in a big, bad way. We’ll see how much actually gets done. At this point it would be easier to through in the towel and go buy all new clothes.
Make sure you swing by Isabelle’s blog Crumb to say hello. While you are there stalk the heck out of her. You can follow her blog, and also follow her on Facebook, Twitter, Instagram and Pinterest. My vote is to follow her every place you can. More of Izz is a good thing, trust me.
Seafood Week continues tomorrow with another amazing recipe, the last for this round of Seafood Week. Don’t fret though, I’ll be bringing you another week of seafood recipes next month. In the meantime feel free to cruise around this week’s recipes.
Toodles and smoochies! xx