Garlic Shrimp Saganaki

First things first, if using frozen shrimp you’ll want to defrost the shrimp a bowl of COLD water. Let the shrimp slowly defrost in the water, it only take but 15 minutes or so. Remove all shell from the shrimp, even the little tail if getting already cleaned shrimp.

Using a large pot with a lid, I used a cast-iron dutch oven, cut the butter and sprinkle it over the bottom of the pan.

Lay half the shrimp over the butter. Scatter half of the garlic, parsley, onion powder and chili powder over the shrimp.

Add the rest of the shrimp on top, add the remaining garlic, parsley, onion powder chili powder and add salt. Drizzle with olive oil.

Cover the pot when it starts to simmer, and simmer for 8 minutes. Add the lemon juice and feta cheese on top, cover pot and let it simmer another 8 minutes, or until the shrimps are cooked through and the feta has melted.

You may serve this with fresh bread, and dip and eat the shrimp with the bread, and have a salad to go with it to keep it light. You can also serve it with couscous, rice, pasta or a light egg noodle, and use the garlic shrimp as a sauce. This can also be used as an appetizer dish and just serve as is.

Ingredients

• 3lbs peeled and deveined shrimp

• 4 tablespoons unsalted butter

• 4 tablespoons olive oil

• 8 cloves of garlic, finely minced

• 1/2 cup fresh flat parsley, finely minced

• 1 tablespoon chili powder

• 1 tablespoon onion powder

• 1 teaspoon kosher salt

• 6 tablespoons fresh lemon juice

• 2 cups feta cheese, crumbled (Do not buy pre-crumbled, crumble it yourself. If you can find feta in brine, buy that.)

• (Thick slices of crusty bread)

This recipe is not a traditional Greek Saganaki. Instead of using tomato sauce, I made a lemon garlic version.