Greek Shrimp Saganaki with tomatoes, olives, and feta

Name: Greek Shrimp Saganaki with tomatoes, olives, and feta
Yield: Serves 4
Cuisine: American
Ingredients: 6 ounces (170 g) Greek feta, kasseri, or Halloumi cheese; 6 ounces (170 g) Greek feta, kasseri, or Halloumi cheese; Flour, for dredging; Good crusty bread for serving; 6 ounces (170 g) Greek feta, kasseri, or Halloumi cheese; 2 tablespoons chopped fresh dill; ½ cup (75 g) pitted kalamata olives, coarsely chopped; 1 pound (455 g) extra-large shrimp (16 to 20 count), peeled and deveined and cut in half lengthwise; Kosher salt; Big pinch of crushed red pepper flakes, or to taste; One 14-ounce (400-g) can petite diced tomatoes, drained; ¼ cup (60 ml) ouzo (optional); 1 medium red onion, halved and sliced; 3 tablespoons extra-virgin olive oil (preferably Greek), plus more for frying; 3 tablespoons extra-virgin olive oil (preferably Greek), plus more for frying

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

The name for this beloved traditional Greek appetizer, or meze, comes from the two-handled dish in which it is cooked. It should be served bubbling hot, sometimes with a splash of ouzo. It is delicious and comes together very quickly. Serve with shouts of “Opa!”

Ingredients

3 tablespoons extra-virgin olive oil (preferably Greek), plus more for frying
1 medium red onion, halved and sliced

Europe
Americas
Greece
United States
Starter
Fish course
Pescatarian
Mediterranean
California

Method

Preheat the oven to 200°F 90°C). In a large skillet over medium-high heat, warm the 3 tablespoons olive oil. Add the onion and cook, stirring occasionally, until lightly browned, about 5 mi