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Shrimp Saganaki

:  September/October 2008

Your rating: None Average: 3.9 (25 votes)

Shrimp top a delicious saute of fennel, scallions and feta in this version of saganaki. A saganaki is a shallow, two-handled skillet that is one of the most traditional cooking vessels in Greece. Saganaki is also the fried cheese, made in the pan, that is one of Greece's most famous appetizers.


READER'S COMMENT:
"This is the most delicious meal I have ever had! Don't be deterred by the fennel - the end result tastes nothing like licorice. I highly recommend. "
Shrimp Saganaki Recipe

Makes: 4 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low saturated fat | Heart healthy | Healthy weight | High calcium | High potassium | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 12 jumbo shrimp, (6-8 per pound), peeled and deveined, tails left on (see Ingredient Note)
  • 2 tablespoons lemon juice, divided
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 medium bulb fennel, cored and finely chopped
  • 5 scallions, thinly sliced
  • 1 small chile pepper, such as jalapeño or serrano, seeded and minced
  • 1/2 cup Chardonnay, preferably Greek
  • 1/2 cup crumbled feta cheese, preferably Greek
  • Freshly ground pepper, to taste

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Preparation

  1. Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
  2. Heat oil in a large skillet (or “saganaki” pan) over medium heat. Add fennel, scallions and chile pepper and cook, stirring, until soft and beginning to brown, 3 to 5 minutes. Pour in wine. Cook, stirring, for 1 minute. Place the shrimp on top of the fennel mixture, cover and cook until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat.
  3. Transfer the shrimp to a plate. Add the remaining 1 tablespoon lemon juice, feta and pepper to the pan and stir until the cheese begins to melt, about 1 minute. Serve the shrimp atop the fennel mixture.

Tips & Notes

  • Ingredient note: Shrimp is usually sold by the number needed to make 1 pound. For example, “6-8 count” means there will be 6 to 8 shrimp in a pound. Shrimp that size are usually labeled “jumbo.” Prawns will also work well in this recipe.

Nutrition

Per serving: 239 calories; 9 g fat ( 4 g sat , 4 g mono ); 227 mg cholesterol; 8 g carbohydrates; 26 g protein; 2 g fiber; 631 mg sodium; 540 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Iron (25% dv), Calcium (20% dv), Potassium (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 3 lean meat


More From EatingWell

Recipe Categories

Ethnic/Regional
Greek
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low saturated fat
Heart healthy
Healthy weight
High calcium
High potassium
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
New Year's Eve
Style/Theme
Quick (total 30 min. or less)
Type of Dish
Main dish, fish/seafood
Publication
September/October 2008
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