Recipe: Grilled Shrimp with Feta and Tomatoes
How do I celebrate Mardi Gras? By going to Greece! Sit down on the couch and get stoked on Shrove Tuesday for all things Greek, especially my visit to Kalymnos in the Dodecanese isles. This remote island is a rock climber’s paradise and one of the last truly ‘ontouched’ islands. If you want, check out this amazing Greek treat for yourself and serve it up to some hungry friends as you enjoy the show… Tuesday, March 8 @ 9pm E/P on Travel Channel.
Garides Saganaki…Grilled Shrimp with Feta and Tomatoes
2# Shrimp, u-15 size
One third cup olive oil
half cup chopped onion
Pinch of hot chile flakes, or more to taste
4 minced garlic cloves
2t ground fennel or anise seed
One third cup white wine
1 cup finely diced chopped tomatoes, canned is fine, drained
One quarter cup chopped parsley
1T lemon juice
2T fresh oregano leaves
Two thirds cup crumbled fresh feta
Peel and devein the shrimp, reserve.
Place the oil in a large oven proof saute pan over high heat. A 14” sauteuse works best.
When hot, add the onion, garlic, fennel seed, oregano, parsley and chile flake.
Saute until glassy.
Add the wine and the tomatoes, cook until most of the liquid has evaporated .
Add the shrimp and toss quickly for 60 seconds.
Place under a hot broiler to cook through, this will only take a few minutes.
Add the feta, sprinkled over the top and the lemon juice.
Place under the broiler again and color up the cheese.