27 December 2009

A Recipe for "Garides" or Shrimp Saganaki for the Holidays

A Recipe for Garides Saganaki

A few months ago when it was L'il Burnt Toast's birthday we took a culinary tour at home in memory of a week we had in Greece together on the islands of Santorini and Naxos a few years back. I was there for 5 weeks in total but we were able to spend a part of our sojourn together. In honour of her birthday, and her love of Greek cuisine, I made all of her favourite dishes such as Spanakopita and Aglaia Kremezi's Greek Lemon and Oregano Potatoes. This is all well and good and would cure even the seasoned traveller of their cravings for authentic Greek cuisine, but, I wanted to add a new dish to the mix. I had been tempted by the Garides Saganaki on Peter's site Kalofagas - Greek Food and Beyond. He heightens the flavour of this classic dish with sauteed mushrooms and just the right amount of hot peppers. He also adds just a splash of that classic Greek drink ouzo for good measure.



 On Christmas Eve I found myself preparing dinner for a much larger group who have deep connections to the Portuguese community. (This is where that culinary vacation I want to take in the Douro Valley in port country in Portugal would have come in handy!!). Since I presently am not familiar with Portuguese cuisine I decided to stick with something I know so added "Garides" or Shrimp Saganaki to the menu to compliment the wild Sockeye salmon and prime rib roast already on the menu. Similar to Greek cuisine Portuguese cuisine highlights many superb seafood dishes. Peters recipe makes an excellent point of reference to create your own version with what you have available to you this time of the year. Needless to say it will have you longing for the sunny beaches and azure blue of the Agean Sea.

Saganaki dishes take their name from the pan in which they are cooked. One of our favourite meze dishes takes it's name Saganaki from the pan and not from the ingredients used for it's delicious fried cheese and lemon. I didn't have a saganaki pan to serve 10 so my paella pan made an excellent substitute to make this shrimp saganaki dish. If you can't find one, use a skillet or other pan that is safe for both your stovetop and oven, to hold your shrimp snugly. The other challenge with this recipe this time of the year is the absence of garden ripe tomatoes that would normally be grated into the dish. Canned tomatoes make an excellent substitute this time of year since they are canned at their peak of freshness. A previous trip to our local Italian grocers stocked my cupboards with cans of small peeled Italian tomatoes. This definitely became an international dish!

This saganaki calls for jumbo shrimp (or larger) but works well with any size from shrimp to prawns. The beauty of this dish is that it can be doubled or tripled to accomodate any number of guests. I hope to make this a Christmas Eve tradition from now on!!!! The photo is kind of deceptive since my paella pan is huge and the shrimp were actually 2 - 3 inches in length. We were too busy enjoying our meal for me to take more than one shot.

I have a major computer virus so this post is going up with no spell check, no frills and no conversions.  It has taken all day to get this far with plenty of hair loss:D I did promise a friend this recipe so here we go...

**Garides Saganaki**

10 jumbo (or colossal) raw shrimp (1 pound of shrimp)
3-4 tablespoons of olive oil
1 clove of garlic, crushed
1 medium to medium-large onion, finely chopped or grated
1 pound of ripe tomatoes, grated (alternatively 1 can 398 mL/14 oz)small, peeled canned tomatoes, crushed)
red pepper flakes, to taste
1/2 teaspoon dried Greek oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 shot glass of ouzo or  vodka (1 ounce)
1/3 pound (5 1/3 to 5 1/2 ounces) of feta cheese, crumbled
1/8 pound (2 ounces) of kefalotyri cheese or mozzarella, grated
1-2 rounded tablespoons of chopped flat-leaf parsley

If using fresh shrimp, remove the shell from the body only, leaving the head and tail intact. Devein by running a sharp knife down the back of the shrimp to remove the vein. (If using frozen shrimp, defrost completely, shell, and devein).

In a skillet, sauté onion and garlic in the olive oil until onions are translucent. Add tomatoes, red pepper flakes, dried oregano, salt, and pepper and cook over low heat until the sauce thickens. Add vodka or ouzo and stir in.

In saganaki pan spread  tomato/ vodka sauce in a thin layer. Line pan with uncooked shrimp. Sprinkle with crumbled feta cheese. Sprinkle the grated kefalotyri or mozzarella over the top and bake under the broiler until the cheese forms a crust on top, about 15 minutes. The size of the shrimp used with be the deciding factor on the length of cooking time.

Garnish with chopped parsley and serve hot.

Serves 2

Serving alternative: If you have small saganaki dishes on hand (or shallow ramekins, paella pans, or au gratin dishes), divide the shrimp and sauce into two dishes to create individual servings.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

23 comments:

  1. Looks beautiful Val...making it your own is the best part! Hope everyone enjoyed it!

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  2. Hope you had a great Christmas. This is very educational. I thought saganaki was a dish - flamed cheese. I'll have to check out Peter's recipes. I love Greek food.

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  3. Val, how fitting that you made this on Christmas Eve. I've made Garides Saganaki on many a Christmas Eve...perfect!

    Glad you enjoyed the dish, it's one of my faves and surely a popular Greek dish.

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  4. This looks amazing, Val! I love Peter's version, too. I might try making this during the week, as my son's two faves are cheese and shrimp!

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  5. This is a gorgeous Saganaki!! How wonderful that the two of you got to go to Greece (jealous!)...hope your Christmas was wonderful :D

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  6. I know that for Italians, combining cheese and fish is a no-no, but the Greeks know what they're doing by pairing feta and shrimp. It's one of my favorite combinations, whether in something hot like saganaki, or in a cold salad.

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  7. This looks so incredibly cheesy and delicious. What a great recipe.

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  8. A delightful dish! Lovely!

    Best wishes for 2010!

    cheers,

    Rosa

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  9. Oh wow, shrimp is really wonderful, and yours looks soooo delicious!!!

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  10. This sounds so good - all that shrimp and cheese would be welcome on my plate!

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  11. Hope you had a great Christmas. It sounds like a great "culinary tour". Best new year wishes to you and your family!

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  12. this is an all-time favorite dish at seaside restaurants in greece and it's always a winner

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  13. What a great meal! Thanks for sharing the recipe, it's something I would like to try!

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  14. there's enough cheese involved here to compensate for the presence of shrimp (ick). yeah, i'd like this just fine. :)

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  15. Oh wow, that looks so delicious, Val! Happy Holidays to you and Lil'Burnt Toast! I hope you have a happy and healthy New Year too!

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  16. Oh, this looks so wonderful and brings back lovely memories of a trip to Santorini.

    Best wishes for a very happy New Year, Val.

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  17. I love shrimp saganaki and I share your desire to visit the Douro River Valley -- maybe we should organize a food blogger excursion...?

    Best wishes in the new year,
    Joan

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  18. Looks absolutely delicious, Val! I hope you have a wonderful & happy new year~

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  19. My mouth is watering here. Love this dish and the addition of shrimp.

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  20. This is one of my favorite dishes! This one looks so good all covered in melted cheese!

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  21. Since I consider "Shrimp" to be an essential food group, I can't wait to try this dish out. It looks spectacular.

    I envy all your dinner guests.

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  22. I've been eyeing this recipe out for ages - maybe 2010 should be the year that I actually make it! Wonderful :)

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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