Garides Saganaki

Ingredients

• 400 g shrimp, peeled and deveined
• 150 g feta
• 400 g canned tomatoes
• 1 onion, finely chopped
• 3 garlic, thinly sliced
• 5⅓ tbsp white wine
• 1 tsp dried oregano
• ½ tsp chilli flakes
• 3 tbsp olive oil
• 2 tbsp fresh parsley, roughly chopped
• ½ tsp black pepper
• salt to taste

Method

1. 1.

   Soften the onion — Heat the oven to 200°C. Warm the olive oil in a 24 cm ovenproof frying pan over medium heat and cook the onion for 8 minutes, until soft and translucent but not coloured.

2. 2.

   Deglaze with white wine — Add the garlic, oregano and chilli flakes and stir for a minute, just until the garlic smells sweet. Pour in the white wine and let it bubble hard until the pan is almost dry.

3. 3.

   Reduce the tomato sauce — Add the canned tomatoes, crushing them against the side of the pan, season with salt and simmer for 15 minutes. The sauce should reduce until it mounds on a spoon and a thin ring of orange oil separates at the rim.

4. 4.

   Nestle in the shrimp — Pat the shrimp dry, season them lightly and press them into the hot sauce in a single layer so each one is half-submerged. Crumble the feta over the top in large, uneven pieces.

5. 5.

   Bake until just opaque — Bake for 10-12 minutes, until the shrimp have turned opaque and curled into loose Cs and the feta has slumped and browned at the edges without melting away. Do not push it further or the shrimp go rubbery.

6. 6.

   Finish with parsley — Grind over the black pepper, scatter with parsley and take the pan straight to the table. Serve with bread for the sauce, which is the best part of the dish.