Garides Saganaki

Ingredients

• 1 1/8 lbraw jumbo shrimp, peeled and deveined, heads and tails left on
• 3 tbspolive oil
• 1onion, finely chopped
• 1 handfulparsley, small; chopped
• 1 cupwhite wine
• 14 ozchopped tomatoes, one 400g can
• 2 clovesgarlic, minced
• 7 ozfeta cheese, cubed

Method

1. 1

   Peel the shrimp, leaving the heads and tails on, and devein them. Keep them in the fridge while the sauce cooks.

2. 2

   Heat 2 tbsp of the oil in a wide skillet over medium heat and cook the onion, stirring, for 6 to 8 minutes, until soft. Stir in the garlic for 1 minute, pour in the wine and let it bubble for 2 minutes, then add the tomatoes, half the parsley and the rest of the oil. Simmer, stirring now and then, for about 20 minutes, until thick.

3. 3

   Nestle the shrimp into the sauce in a single layer and simmer for 3 to 4 minutes, turning them once, until pink and opaque.

4. 4

   Scatter the feta over, take the pan off the heat and cover it for 2 to 3 minutes, until the cheese starts to soften. Scatter with the rest of the parsley and serve warm with crusty bread.

Nutrition per serving