For shrimp saganaki, Greeks saute shrimp in a pan with tomatoes, olives and feta cheese, then serve it right out of the skillet with bread to soak up all the delicious juices. Grace Parisi stirs fresh dill into her quick version to brighten the flavor.
In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.
Suggested Pairing - Grapefruit-scented Moschofilero.
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 409 | ||
Calories from Fat: 209 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.2g | 31 % | |
Saturated Fat 5.5g | 27 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 277.5mg | 85 % | |
Sodium 1514.2mg | 52 % | |
Potassium 608.7mg | 16 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 8.4g | ||
Protein 39g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 409
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