serves 2
Shrimp saganaki, that luscious combination of shrimp, tomatoes, feta, and various other ingredients, depending on the recipe, is a Greek icon. The dish appears on Greek restaurant and taverna menus all over the world. One of the best moments is the end, when there’s nothing but bread on the table and sauce in which to dip it left in the dish. Here’s a transformation that combines the best of the recipe with its penultimate moment of enjoyment!
4 tablespoons (60 ml) extra-virgin Greek olive oil
1 red onion, finely chopped
2 scallions, finely chopped
1 garlic clove, minced
1 cup (180 g) finely chopped tomatoes (preferably fresh, but drained canned tomatoes are fine, too)
2 tablespoons ouzo
1 star anise pod
1 teaspoon Dijon or Greek mustard
1 pound (450 g) small shrimp, preferably fresh, peeled and deveined
2 tablespoons chopped pitted kalamata olives
⅔ cup (100 g) crumbled Greek feta
½ teaspoon grated lemon zest
Salt and freshly ground black pepper
Red pepper flakes (optional)
2 tablespoons finely chopped fresh parsley
2 whole-grain hero rolls, 2 (5- to 6-inch / 10 to 14 cm) pieces of baguette, or any other bread or pita-type wrap of your choice
In a large deep skillet or shallow, heavy, wide pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion and scallions and cook, stirring, until soft and glistening, about 8 minutes. Add the garlic and cook, stirring, until softened, about 5 minutes.
Add the tomatoes, ouzo, star anise, and mustard. Stir to combine. Cook until the alcohol in the ouzo has burned off and most of the liquid from the tomatoes has evaporated, 6 to 8 minutes.
Add the shrimp, raise the heat a bit, and cook until the shrimp are bright pink and cooked through, 3 to 4 minutes. Add the olives and feta and cook all together for about a minute, or until the feta just begins to melt. Season with the lemon zest and salt, black pepper, and red pepper flakes (if using) to taste, then stir in the parsley. Remove the star anise.
Place a heavy skillet or griddle over medium-high heat. Brush the rolls with the remaining 2 tablespoons olive oil and sear lightly in the hot skillet. Fill with the shrimp saganaki mixture and serve.