Γαρίδες Σαγανάκη / Shrimp Saganaki

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If you have ever been to Greece, it would be impossible to have missed out on this delicious Greek shrimp saganaki appetizer, served in every Psarotaverna (fish tavern)! This is a very easy Shrimp saganaki recipe. You can recreate this simple and beloved traditional Greek appetizer from scratch in less than 20 minutes. It is inspired by a recipe from Santorini. In my house, because we eat much less than my Greek family did, this is not an appetizer for us. It’s a full meal with crusty bread to dip into the very best dipping sauce you have ever tasted. Of course, your meal must include a Greek salad, a genuine one! Enjoy! – KMF

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Oh my! Just delicious! You will dip crusty bread into the sauce until  not a drop remains! From my kitchen to yours . . . Enjoy!

INGREDIENTS

  • Extra-virgin olive oil
  • 3 large shallots, diced, about 1 cup
  • 4 garlic cloves, minced
  • Salt and pepper to taste
  • 1 tablespoon Cavender’s Greek Seasoning
  • 2 pounds large ripe tomatoes
  • ½ teaspoon crushed red pepper flakes
  • 1 ½ pounds extra large shrimp, peeled and deveined
  • 5 ounces Greek feta cheese
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped mint, parsley or dill
  • 1/4 cup white wine (optional)

PREPARATION

Put 4 tablespoons of olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. At this point you may deglaze the skillet with 1/4 cup white wine (if using). Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.

Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.

Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish or an iron skillet.

Clean, peel and devein the shrimp. Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and sprinkle of Cavender’s. Stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.

Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. The shrimp should be pink. Sprinkle with fresh mint or dill and serve.

Garnish the shrimp with chopped parsley, fresh mint or dill and serve while still hot. You may also garnish with Greek Kalamata olives. Enjoy this traditional Greek shrimp saganaki recipe with crusty bread, a Greek Salad and a cold glass of ouzo!

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Γεμιστές Ντομάτες και Πιπεριές / Stuffed Tomatoes and Peppers

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8 large ripe tomatoes
4 large green bell peppers
1/4 cup butter
1 large yellow onion, diced
1 clove garlic, minced, or to taste
2 pounds ground beef chuck
2 tablespoons tomato paste
1 tablespoon Cavendars seasoned salt
1 tablespoon ground black pepper
1 teaspoon oregano
1/4 teaspoon allspice
1 tablespoon sugar
1/2 cup water or chicken broth
1 1/2 cups converted rice (such as Uncle Ben’s®)
1/2 cup olive oil
5 large potatoes

Cut off tops of tomatoes. Retain tops.Scoop insides of tomatoes and transfer insides to a large bowl. Be careful not to pierce or gouge through tomato skin.

Cut off tops of green peppers and reserve for later use. Scoop out seeds and membranes.

Arrange tomatoes and bell peppers in a 11×17-inch baking dish.
Preheat oven to 375 degrees F.

Heat butter in a large skillet over medium heat; cook and stir onion and garlic in the melted butter until softened, 5 to 10 minutes. Add ground chuck, seasoned salt, oregano, allspice and black pepper to onion mixture; cook until ground chuck is browned and crumbly, 5 to 10 minutes.

Mix in tomato meat, broth, 2 teaspoons of the sugar and the tomato paste into browned chuck; bring to a simmer, about 15 minutes. Add rice and bring to a boil; remove skillet from heat.

Drop a pinch of sugar into the bottom of each tomato and pepper. Spoon beef-rice mixture into tomatoes and add another pinch of sugar to each.

Place tops onto filled tomatoes and peppers and arrange them into the baking dish.

Drizzle olive oil over stuffed tomatoes and bell peppers.

Peel potatoes and cut into wedges (1/6 cut). Place in bowl, drizzle with olive oil and season with Cavendars, oregano, salt and pepper. Place in baking pan around tomatoes and peppers.

Bake in the preheated oven for about 1 hour.