Smoky Shrimp Saganaki

Smoky Shrimp Saganaki

Smoky Shrimp Saganaki is a delightful dish full of flavor. This recipe combines shrimp, feta cheese, and spices to create a warm and comforting meal. It’s perfect for sharing with family and friends!

Why Make This Recipe

This dish is not only tasty, but it’s also easy to make. The smoky flavors from the chiles pair wonderfully with the juicy shrimp and creamy feta. It’s a crowd-pleaser that can be served any night of the week or during special occasions. Plus, it only takes a little time in the oven, so you can spend more time with your loved ones.

How to Make Smoky Shrimp Saganaki

Ingredients:

• 1 chipotle chile (or similar), stem and seeds removed
• 1 ancho chile (or similar), stem and seeds removed
• 2 fresh long red chiles (or similar), split open lengthwise with the stem intact
• 1 head garlic (1 clove minced, the rest separated but left skin-on and whole)
• 24 ounces cherry tomatoes
• 3/4 cup extra-virgin olive oil
• Fine sea salt and black pepper
• 1 (8-ounce) block feta
• 1/2 pound peeled and deveined medium shrimp
• 1/2 cup roughly chopped fresh cilantro
• Crusty bread, for serving

Directions:

1. Heat the oven to 425 degrees.
2. In a 10-inch cast-iron pan or an 8-by-11-inch broiler-safe baking dish, add the chipotle chile, ancho chile, fresh chiles, whole garlic cloves, cherry tomatoes, olive oil, 1 teaspoon of salt, and a good grind of pepper. Make sure the dried chiles are tucked underneath so they stay submerged in oil. Bake for 10 minutes and then stir, keeping the chiles submerged.
3. Nestle the feta in the middle of the mixture and return it to the oven for 15 minutes, until the tomatoes are charred and the feta has softened.
4. While the feta is cooking, gently butterfly the shrimp. Make a shallow cut along the back of each shrimp from head to tail using a sharp knife.
5. Set the broiler to the highest setting and let it heat for 5 minutes.
6. Stir the shrimp and the crushed garlic into the tomato mixture, leaving the feta whole in the center. Broil on the top rack for 3 to 5 minutes, until the shrimp is cooked through and the feta is golden.
7. To serve, spoon some of the tomato mixture on top of the feta, sprinkle with cilantro, and enjoy with crusty bread.

How to Serve Smoky Shrimp Saganaki

Serve this dish right from the oven in the skillet or baking dish for a rustic touch. Pair it with crusty bread to soak up all the delicious juices. It’s a fun and interactive way to share the meal.

How to Store Smoky Shrimp Saganaki

If you have leftovers, let the dish cool, cover it tightly, and store it in the fridge. It will stay fresh for about 2 days. Reheat in the oven or on the stove until warmed through.

Tips to Make Smoky Shrimp Saganaki

• Use fresh shrimp for the best flavor. Frozen shrimp can work, but make sure they are thawed completely.
• Don’t skip the resting time after baking; it helps the flavors blend.
• Feel free to adjust the type of chiles to your spice preference!

Variation

You can add more vegetables like bell peppers or zucchini to the mixture for added flavor and nutrition. Also, try different types of cheese like goat cheese if you want to change things up.

FAQs

1. Can I use frozen shrimp for this recipe?
   Yes, just make sure to thaw them completely before using.

2. What can I serve with this dish?
   Crusty bread is perfect for dipping, but you can also pair it with a fresh salad.

3. Can I make this dish in advance?
   It’s best enjoyed fresh, but you can prepare the tomato mixture and refrigerate it. Then, bake it with feta and shrimp when you’re ready to eat!