Today is National Chardonnay Day! It is the perfect opportunity to enjoy a glass of this delightful, oaky wine from your favorite winery alongside a light recipe made from fresh, wholesome ingredients.
I created this delicious, traditional Shrimp Saganaki to pair with Wente Vineyards 2021 Morning Fog Chardonnay, a wine created by the Wente family in Livermore Valley in California, who is famous for their chardonnay. This wine is truly exquisite and its delicate minerality and richness pair beautifully with my saganaki and other seafood dishes. Make sure to chill a bottle to serve with dinner! I also used a touch of the wine in the recipe for fun.
Shrimp Saganaki is a classical Greek dish that the whole family will love. The most common saganaki recipes can be made with cheese, shrimp, or mussels. I love using a cast iron pan for this recipe, but any frying pan will do just fine if it fits all the ingredients. This delicious, spicy, rich, and creamy dish is super easy to make, and you can have dinner ready in under 30 minutes. Serve it with a Greek salad and a chilled glass of Wente Vineyards Morning Fog Chardonnay. Cheers!
Quick and Easy Shrimp Saganaki
Serves 4
Ingredients
- 4 tbsp extra-virgin olive oil
- 1 small red onion, finely diced
- 1 green pepper, chopped
- 1 cup cherry or grape tomatoes, cut in half
- 3 garlic cloves, minced
- 1/4 tsp chili flakes
- 1 tsp oregano
- 1 and 1/2 cups crushed tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb (454 g) large shrimp, peeled and deveined
- 1/4 cup white wine
- 1 cup feta cheese, crumbled
- 2 tbsp chopped mint
- 2 tbsp chopped parsley
Directions
- Heat the olive oil in a large cast pan or skillet over medium heat and cook the onion for 2 to 3 minutes, until translucent. Add the peppers, cherry tomatoes, garlic, chili flakes, and oregano.
- Add the crushed tomatoes, salt, and pepper. Cook for 5 minutes, until the sauce starts to thicken. Add the shrimp and white wine. Stir, cover the skillet, and cook for 4 minutes on medium-low.
- Uncover the skillet and sprinkle with crumbled feta cheese. Bring the heat to low and cover with a lid. Cook for 3 to 5 more minutes until the feta starts to soften.
- Uncover the skillet and remove from the heat. Garnish the shrimp saganaki with chopped mint and parsley. Serve with ouzo or white wine and enjoy!
Nedi’s Tip – If you are using frozen shrimp, either defrost them the night before in the refrigerator or place them in a bowl of cold water for an hour or two. You can also defrost them by running cold water over them for several minutes.
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