Shrimp Saganaki

One of my favourite Greek dishes. This is a great and easy idea for a mid-week, quick meal. Shrimps baked under tomato and feta sauce. It is very forgiving and you can experiment with it adding different ingredients and spices like bacon, chilli etc.


Shrimp Saganaki
(serves 2)

-300g shrimps (peeled, tails off, if raw cook them for 2 min until they turn pink)
-olive oil
-3 garlic cloves
-small onion
-can of good quality chopped plum tomatoes (original recipe calls for fresh chopped ones but the can works well for me)
-paprika
-dried oregano
-black pepper
-200g feta
-handful of fresh chopped parsley


Preheat the oven to 180°(350°F).
On a med-low heat preheat 3 tbs of olive oil and add chopped onion. Sweat until translucent, add chopped garlic and fry for a minute. Add tomatos, paprika, oregano and black pepper and simmer for 20-30 min.
In a baking dish arrange the shrimps, cover them with the tomato sauce and crumbled feta and bake for 20 min.
Sprinkle with parsley and olive oil.


Goes well with salads, rice and pastas but my favourite accompaniment is crusty bread which you can dip in the sauce.

Enjoy!

Mussels A La Creme

I knew from the beginning that when it comes to my mussels, I'll be going for a simple recipe. Decided on a variation of a classic, French Mussels Marinara. And it was a real jackpot! They were sooooo delicious, fragrant and delicate. All you could expect mussels to be. And here it is:

Mussels A La Creme

(serves 2)

-1 kg fresh mussels
-100g butter
-2 shallots (which I replaced with 1 sweet onion)
-garlic (the amount of cloves depends on which level of garlic freakness you are, I added 4)
-glass of dry, white wine
-2 bay leaves
-fresh chopped parsley
-200ml double cream
-black pepper

-crusty bread to serve (I went with garlic baguette)



Prepare the mussels (tips- previous post), chop the onions and garlic.
In a large pan heat the butter, add onion, let it sweat for a 1-2 min, add garlic, leave for a minute.
Add bay leaves, wine and mussels. Cover the pan and cook on a high heat for 3-4 min, shaking the pan several times.
Remove the pan from the heat and transfer the mussels to a serving bowl leaving the sauce in the pan.
Put the pan back on the heat, add double cream, parsley and pepper, whisk for 2-3 min and pour over the mussels.
Serve with bread.

Bon Appetit!


Oh and I've already found Thai version of this dish- mussels cooked in coconut milk. Can't wait to cook it. Yummy!

Monika