Greek Shrimp Saganaki

In my forever quest of weekly meal planning and calendar strategy of what to make for dinner, my husband saves the day.  Not only can I not remember what I did two days ago, I certainly cannot remember what I made for dinner a week or a month ago (hence the reason for the meal planning calendar).

Every now and again, my husband will say "What about the dish that....." (and he'll go into his description of how he remembers the meal).  I then have to stop, wait for it....oh yes, my ever flickering light bulb finally goes back on again...and I remember.  

Here is one of those meals that I completely forgot about and he once again reminded me of.  The great thing about this one is you can make it a date night meal for two or have it as an appetizer for a group of family, friends, neighbors, girls night in, book club,...you get the picture.

It looks complicated and fancy, but it truly is super easy and amazing flavors.

Shrimp Saganaki

Adapted from Bon Appetit Magazine, November 2012

Original Recipe By Lord Byron Restaurant, Ios Island, Greece

1 Tablespoon olive oil

4 scallions, white part only, minced

2 cloves garlic, chopped

1 cup drained diced canned tomatoes

1/2 cup dry white wine

1/3 cup vegetable or chicken broth

1 teaspoon chopped flat-leaf parsley, plus more for garnish

1 teaspoon chopped fresh dill

pinch of dried oregano

salt and freshly ground black pepper

12 medium shrimp (about 1/2 lb.), peeled, deveined and tails off

1 (4 oz.) block feta cheese

slices of country-style rustic bread, toasted

**I also add:

2 Tablespoons capers, drained

1/2 cup Kalamata olives, pitted, drained, roughly chopped

Heat oil in a medium heavy skillet over medium-low heat.  Add scallions and garlic; cook, stirring often, until soft, about 3 minutes.  Add tomatoes, (capers and olives) and cook, stirring occasionally, until reduced by half, 4-6 minutes.  Remove from heat;  add wine, broth, 1 tsp. parsley, 1 tsp. dill and oregano.  Season with salt and pepper.  Cook over medium-high heat, stirring often, until tomato mixture is reduced by one-third, about 5 minutes.

Reduce heat to medium.  Season shrimp with salt and pepper.  Add shrimp to skillet, arranging around edges.  Place block of feta in center of skillet.  Cover and simmer until shrimp are cooked through and feta is warm, 4-6 minutes.

** We like eating this dish straight out of our cast iron skillet, but you can also transfer the shrimp and feta to a large shallow bowl.

Garnish with parsley.  Serve with toasted rustic bread to scoop up every flavorful bite.  Since I needed white wine for the recipe, we enjoyed the rest of the McManis Chardonnay with our meal. Perfectly paired!