In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese.
This one from Grace Parisi at Food and Wine, is pretty good!
What you need
- 2 tablespoons each of extra-virgin olive oil and canola oil
- 1 large onion, thinly sliced
- 6 plum tomatoes (1 1/4 pounds),coarsely chopped
- Salt
- 1/4 teaspoon crushed red pepper
- 1 1/2 pounds shelled and deveined large shrimp, halved lengthwise
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/4 cup chopped fresh dill
- 3 ounces Greek feta cheese, crumbled
Instructions
- 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.
One of those "crusty" bread recipes.