Garides Saganaki

Say what?  Speak English.  Ok.  It's Shrimp with Tomatoes and Feta.  I had this wonderful dish this past spring while on a cruise of the Greek Isles.  It is so good and wonderful with bread.  I know some people don't like to eat shrimp with their heads still attached.  Come on.  It adds a lot of flavor to the dish.  But if you want to be a sissy, go "ahead" and remove them.  Leave the tail on.  It makes them easier to eat.  Opah! This recipe courtesy of Diane Kochilas from "Seaside Saganaki".

ENLARGE IMAGECredit: Todd Coleman

SERVES 4

INGREDIENTS

4 tbsp. extra-virgin olive oil
4 cloves garlic, minced 
4 scallions, minced 
1 tbsp. tomato paste 
½ cup white wine 
1 tsp. dried oregano 
½ tsp. sugar 
¼ tsp. crushed red chile flakes 
4 medium tomatoes, grated 
3 tbsp. chopped fresh mint 
16 large shrimp (about ¾ lb.), peeled and deveined 
Kosher salt and freshly ground black pepper, to taste 
4 oz. feta 
1 lemon, halved 
1 tbsp. minced fresh parsley 

INSTRUCTIONS

1. Arrange a rack 4" from heating element; heat oven to broil. Heat oil in a 10" skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes. 

2. Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3 to 5 minutes. Squeeze lemon over top. Garnish with parsley.