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Camaron Griegos

Camaron Griegos

Upon a trip to Greece, I enjoyed a delicious plate of Shrimp Saganaki.  Saganaki is not Japanese; it comes from the Greek word for a small pan with two handles. 

I noticed this recipe is structured with core ingredients originating or common to Mexican cuisine.  Tomato, oregano, chile pepper.  I decided to make a Mexican version using ingredients common in the Mexican kitchen – Tomato, Oregano, Chile Arbol, Queso Fresco. There are lots and lots of recipe versions of Greek Shrimp Saganaki. Here’s one more.

Let’s get started

Ingredients

 Serves 4

  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1½ lbs peeled and deveined shrimp
  • 1 ¾ cups onion, diced
  • 1½ tablespoon fresh oregano
  • 1½ tablespoon fresh parsley
  • 2 table spoons toasted and ground fennel seeds
  • 2-4 whole chiles arbol or crushed red chile to taste
  • ½ cup white wine
  • 28 oz can crushed tomato
  • 2 teaspoons sea  salt
  • ½ teaspoon ground pepper
  • Salt and pepper to taste
  • 3/4 cup queso fresco crumbled or feta cheese
  • 1 tbsp chopped fresh parsley

Preparation

  • Heat the olive oil in a large skillet over medium heat
  • Add garlic and chile peppers (Use 2 peppers for a mild hot dish) and sauté for 1 minute.
  • Add shrimp and sauté 1 minute each side, then remove and set aside and sprinkle the shrimp with lemon juice.
  • Add and sauté onion for 4 minutes until soft and translucent.
  • Add and sauté oregano, parsley and fennel for 2 minutes.
  • Add wine and reduce the volume of wine to half.

Onion, garlic, oregano,parsley, ground fennel

  • Add the crushed tomatoes, season with salt and pepper. simmer for 10 minutes with occasional stirring.  Adjust salt and pepper to taste.

  • Ignite the broiler.
  • Embed the shrimp under the sauce (to prevent over cooking in the next step).
  • Top the sauce with crumbled cheese pieces and slide the pan under the broiler for 3 minutes or until the cheese softens.
  • Remove the pan from the broiler, sprinkle with lemon juice and chopped parsley.  Serve hot and accompany with a crusty baguette.

Buen Provecho

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