SHRIMP SAGANAKI

This is my take on a classic greek dish, Shrimp Saganaki and can be served as a meal over rice/pasta or with crusty bread as an appetizer.  It has all of my favorite things, feta, spinach, artichoke hearts……How can it not be good? 

For a lower carb option, serve over zucchini noodles or cauliflower rice. For a vegetarian option use vegetable broth in place of the chicken broth.

Shrimp Saganaki

Serves 4-6

Ingredients

• 1 ½ pounds Raw Jumbo Shrimp, de-veined, shelled leaving the tail on.

• 28 ounce can of Diced Tomatoes, drained 

• ½ c Chicken Broth 

• ½ c White Wine

• 9.9 ounce jar of Baby Artichoke Hearts, drained and cut in half

• ½ Yellow Onion, diced finely (about 1 cup) 

• 4 Garlic Cloves minced  

• 1 Tsp Oregano

• 1 c Feta, crumbled    

• 3 c Baby Spinach, de-stemmed 

• 1 Tsp Coarse Kosher Salt

• ½ Tsp Black Pepper

• 2 Tbsp Fresh Parsley, chopped

• 2-3 Tbsp Scallions diced

Directions

Preheat the oven to 400°F. 

1. In a cast iron pan over medium heat add olive oil, onions and artichoke hearts and saute for about 7-8 minutes.  

2. Add garlic and spinach and saute until spinach is wilted.

3. Add diced tomatoes, oregano, chicken broth, wine and salt and pepper, simmer for 15 minutes.  

4. Turn off heat.

5. Add in the shrimp

6. Sprinkle the feta all over

7. Bake for 12 minutes.  

8. Broil for 4-5 minutes for the feta to become golden brown.  Always keep an eye on your food when broiling. 

9. Garnish with scallions and parsley.