SIZE
For 4
as an appetizer
PREPARATION
10
DIFFICULTY
Mediterranean Shrimp with Olives & Feta, AKA Garides Saganaki, is a classic dish that highlights everything we love about the Greek islands. This is summer in a dish.
To quickly defrost frozen shrimp, place in a medium bowl under running water for 5-10 minutes until they are soft to touch and not hard in the center.
Ingredients
|
| 2 T |
extra virgin olive oil, divided |
|
| 1 lb. |
extra large shrimp (21-25 count), peeled, deveined, patted dry, tails removed |
|
| 3 medium cloves |
garlic, thinly sliced |
|
| 1/3 cup |
coarsely chopped kalamata olives |
|
| 1/4 cup |
coarsely chopped mint |
|
|
toasted baguette to serve |
|
|
kosher salt and black pepper |
Process
1
In a medium bowl, season the shrimp with ½ teaspoon salt and ¼ teaspoon black pepper.
2
In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. add the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, about 2 minutes.
3
Stir and cook until the shrimp are opaque on all sides, another 30 seconds. transfer to a medium bowl, wipe out the skillet, and set aside
4
Add the remaining oil and garlic to the now empty skillet over medium heat, cook until the garlic begins to turn golden brown, about 3-5 minutes.
5
Stir in the not just pasta sauce, reduce to medium-low and cook for about 5 minutes until slightly thickened and a spatula leaves a trail.
6
Pull off heat and stir in the shrimp with any accumulated juices, half of the olives, and half of the mint. Season to taste.
7
Top with the remaining olives and mint. Sprinkle with feta, drizzle with oil, and serve with toasted or broiled crostini.
