Shrimp Saganaki (Greek Shrimp with Tomatoes & Feta)

Shrimp – We suggest using jumbo sized or colossal shrimp for this special dish. You can either
use fresh or frozen. We kept the tails intact. Some people even prefer heads intact for added
flavors.
Olive oil and extra virgin oil oil
Onion – Diced.
Garlic
Tomatoes – Using good quality canned tomatoes is common. You can use either diced or
crushed. If you are lucky to have some fresh ripe, juicy garden tomatoes, feel free to use them
instead of canned.
Herbs and spices – Dried oregano, red chili flakes, black pepper, fresh parsley.
Honey
White wine
Feta cheese
What to serve Shrimp Saganaki with
1. Our first choice to serve with this Greek Shrimp drenched in tomatoes and feta is warm
crusty bread. Try some artisan style bread like my no knead bread. It’s excellent and so
easy to make. You can try any sourdough or French baguette, too.
2. Serving it along with warm pitas is another great option.
3. Serve it over a bed or orzo or any of your favorite pastas.
4. Other non traditional options that we think would be excellent with this dish is grits or
polenta or even rice.
5. If you happen to lay your hands on Ouzo, that beloved anis flavored aperitip save a few
shots to go along with this Greek classic.
Ingredients
Marinade
 1.5lbs shrimp
 1 Tbsp olive oil
 1 garlic clove, finely chopped
 1/2 tsp salt
 1/8 tsp pepper
Saganaki
 3 Tbsp olive oil
 1 medium onion, chopped
 3-4 garlic cloves, sliced or chopped
 1/2 tsp red chili flakes
 1.5 tsp oregano
 28oz canned diced tomatoes (see note 1)
 1/2 cup dry white wine
 1 Tbsp honey
 2 Tbsp fresh parsley
 6oz feta cheese

Instructions
1. In a bowl, mix in all the marinade ingredients with shrimp. Toss well to cover the
shrimp all over.
2. In a pan, heat olive oil on medium high heat and sauté the onions till soft and starting
to turn brown, about 5-6 minutes. Add in sliced garlic along with red chili flakes and
oregano and sauté for a minute.
3. Add in wine and cook for 2-3 minutes, deglazing the pot. Add in tomatoes, stir well.
Add in honey and parsley and simmer for 15 minutes so you create a rich, thick
sauce.
4. Add in marinated shrimp and stir well. Cover and cook for 5 minutes.
5. Open the lid and sprinkle feta all over.
6. You can either cover the lid and cook another 4-5 minutes till the feta is soft and
looks melty. Or you can broil it in the oven on high for 4-5 minutes.
7. Garnish with some more fresh chopped parsley and serve it along with crusty bread.
You can add an extra drizzle of extra virgin olive oil over the saganaki.
Chicken Souvlaki

Ingredients for Chicken Souvlaki

 Chicken – Chicken tenders or breast are more traditional, but thighs work great too.
 Extra virgin olive oil
 Fresh lemon juice
 Oregano
 Salt and pepper
How to Make Chicken Souvlaki
Cut the chicken into bite sized pieces and place in a ziploc bag. Mix all of the marinade
ingredients together and pour it over the chicken.
Ingredients
 2lb chicken (boneless skinless tenders, breasts or thighs)
 1/4 cup extra virgin olive oil
 juice of 1 large lemon
 6 garlic cloves
 1.5 Tbsp dried oregano
 1 tsp salt
 1/2 tsp pepper

Instructions
1. Cut the chicken into bite sized pieces and place in a ziploc bag. Mix all
of the marinade ingredients together and pour it over the chicken.
Squeeze as much air out of the bag as possible, then seal. Combine
 everything well by agitating the bag with your hands, then marinate in
the fridge for at least 2-3 hours (or better yet, overnight).
2. Skewer the chicken onto metal skewers, or wooden skewers that have
been soaked in water for at least 30 minutes.
3. Cook according to your preferred method:
Grill Method: Preheat over medium high heat and grill skewers 8-10
minutes, turning occasionally.
Oven Method: Preheat the oven to 450°F. Place the skewers on a
baking sheet lined with a wire rack. Bake for 15 minutes, then broil for a
couple more minutes.
Stovetop Method: Heat 2 tablespoons of olive oil in a skillet over
medium-high heat. Cook skewers 6-8 minutes per side.
4. After cooking, transfer to a serving platter and let rest for 3 minutes
before serving.

TRADITIONAL MOUSSAKA RECIPE WITH EGGPLANTS (AUBERGINES) AND POTATOES

 1 teaspoon sugar
 1 glass of red wine
 Pinch of sea salt and freshly ground black pepper
 1 bay leaf
 A pinch of cinnamon or one cinnamon stick
  1/4 of a cup olive oil
For the bechamel sauce
 900ml milk (31 fl.oz)
 120g butter (4 oz)
 120g flour (4 oz)
 a pinch of nutmeg
 2 egg yolks
 100g Parmigiano-Reggiano or Kefalotyri or your favourite hard cheese (3.5oz)
 salt to taste

Instructions
1. To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks
from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a
colander for about half an hour.

2. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the
excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried
eggplants on some paper, in order to absorb the oil. (For a lighter version of the traditional
Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20
minutes instead of frying them). Set aside when done.

3. If you are adding potatoes to your moussaka, now its time to slice them into 0.5cm, half a
finger width slices. Fry them or bake them in the same way as the eggplants. Season with
some salt and set them aside when done.

4. Prepare the meat sauce for the moussaka. Heat a large pan to
medium-high heat and add the olive oil. Stir in the
chopped onions and sauté, until softened and slightly colored.
Stir in the mince breaking it up with a wooden spoon and sauté.
When it starts to brown, add the the garlic and tomato
paste and sauté until the garlic starts to soften. Pour in the red
wine to deglaze the meat juices and wait to evaporate. Add
the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay
leaf and a good pinch of salt and pepper. Bring to the boil then
turn the heat down and simmer with the lid on for about 30
minutes or until most of the juices have evaporated. Set aside
when done.