We went to our standby, allrecipes.com, but we found nothing other than shrimp scampi, and alot of pasta dishes. After looking through the small collection of cookbooks, I found the recipe for "Garides Saganaki" or "Shrimp in a Small Frying Pan."
Saganaki is the popular pan-seared cheese appetizer found in Greece (oh, yum) but I also learned (no thanks to wikipedia!) that "saganaki" means "small frying pan." Huh. Anyway, the picture looked good, the recipe looked pretty easy, and I paired it with my Roasted Veggies recipe:
Garides Saganaki for 6 (from Krinos Greek Gourmet Cookbook)
1.5 lbs medium-large fresh shrimp, shelled and deveined
Juice of 1 lemon
1/3 cup olive oil
1 bunch scallions, trimmed and thinly sliced
2 garlic cloves, peeled and minced
1 small chili pepper or 1 pepperoncini, minced
1.5 cups chopped plum tomatoes
1/2 cup water
1 tsp. dried oregano
1 cup feta cheese crumbled (imported, although more expensive, tastes much better)
1/4 cup ouzo
salt, pepper to taste
2-3 tbsps. chopped fresh parsley
1. Sprinkle the clean shrimp with lemon juice and let stand until sauce is ready.
2. Prepare the sauce: heat the olive oil in a large skillet and saute the scallions, garlic and pepper until wilted. Add the tomatoes and water, lightly crushing them in the skillet with a fork, and simmer for 20 mins.
3. Drain the shrimp and add them to the to the skillet. Add the oregano, feta, and ouzo and cook the shrimp for 5 mins. over medium heat until pink or al dente. Remove, season with salt and pepper, sprinkle with fresh parsley and serve hot.
Roasted Vegetables (from allrecipes.com)
Ingredients (I altered this a bit because I pretty much used whatever veggies/potatoes were on hand - this recipe is good for using extra random veggies lying around):
1/2 red bell pepper
1/2 green bell pepper
8 carrots, diced (substituted with several handfuls baby carrots sliced into 3 pieces each)
1/2 pound mushrooms, sliced
2 red onions, sliced
16 grape tomatoes
4-6 red potatoes, cubed
8 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
salt and pepper to taste
1. Take the baby carrots/diced carrots and the red potatoes and steam them for about 5 minutes. This will help them get tender, so that you don't have to spend eons trying to do so when roasting them in the oven and then overcooking/burning the rest of the vegetables.
2. In a large bowl mix the red potatoes, carrots, carrots, tomatoes, mushrooms, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight (Note: I just mixed it before I popped it in the oven and they turned out fine, so if you're in a time pinch this works well too).
3. Preheat oven to 400 degrees F.
4. On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Couple things I learned from this:
1. Need to cut back on the sauce for both dishes - I used too much olive oil for the veggies and made too much sauce for the shrimp.
2. Add the feta cheese at the very end, so that it doesn't melt.
3. The ouzo doesn't taste half bad!
The Aussie then had his turn: Shrimp on the Barbie (his words, not mine and rather in our broiler) with the actual saganaki:
He pretty much stuck the shrimp on skewers with green peppers and red onions, kept the shells on the shrimp and brushed butter and oregano periodically while in the broiler. As for the cheese, it's The Aussie's own recipe (I can email it to anyone that wants to know it's really simple - ouzo and the flames are optional), but the video speaks for itself (that's me giggling in the background like an idiot):