Sheryl Julian for The Boston Globe
Classic Greek shrimp with tomatoes (garides saganaki) is gussied up here with crunchy lemony breadcrumbs. This baked dish begins with a tomato sauce, simmered briefly with honey to balance the acidity, along with wine (for a more classic Greek taste, substitute ouzo). Homemade breadcrumbs and fresh mint make a huge difference. This recipe is made with medium shrimp; if you use large shrimp, bake them for a few minutes longer. Serve the shrimp as an appetizer with crusty bread or over pasta or rice, adding a squeeze of lemon to balance the creamy feta and meaty shrimp.
|3||slices crusty white bread, crusts
removed, torn into pieces
|Grated rind of 1 lemon|
|4||tablespoons olive oil|
|3||shallots, finely chopped (about ¾ cup)|
|3||cloves garlic, finely chopped|
|2||cans (14.5 ounces each)
|¼||cup white wine|
|1||teaspoon dried oregano|
|Pinch of crushed red pepper|
|Salt and black pepper, to taste|
|1½||pounds medium shrimp, peeled and deveined|
|6||ounces feta cheese|
|Handful fresh mint leaves
|1||lemon, cut into wedges (for serving)|
1. In a food processor, pulse the bread into coarse crumbs. Transfer to a bowl. Add the lemon rind and 2 tablespoons of the oil and stir well; set aside.
2. In a large skillet over medium-low heat, heat the remaining 2 tablespoons oil. Add the shallots and garlic and cook, stirring often, for 5 minutes, or until softened but not brown.
3. Add the tomatoes and their juices, wine, honey, oregano, red pepper, salt, and black pepper. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 10 minutes.
4. Set the oven at 400 degrees. Have on hand a 12-inch baking dish.
5. Transfer the tomatoes to the baking dish. Arrange the shrimp in a single, tight layer. Crumble the feta cheese on top and sprinkle with breadcrumbs.
6. Bake the shrimp for 15 minutes, or until they are opaque and cooked through. Garnish with mint and lemon. Jill Gibson
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