You could spend years training to master Japanese cuisine. Or you could make our Shrimp Saganaki, and your guests will assume you've already done so!
What You Need
Original recipe yields 8 servings
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, sliced
2 bottles (8 oz. each) clam juice
1 can (14.5 oz.) no-salt-added diced tomatoes, drained
1 tsp. crushed red pepper
1-1/2 lb. uncooked deveined peeled large shrimp
1 cup ATHENOS Traditional Crumbled Feta Cheese
1/4 cup chopped fresh dill
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Let's Make It
Heat oil in large ovenproof skillet on medium heat. Add onions; cook 8 to 10 min. or until crisp-tender, stirring frequently. Add garlic; cook and stir 1 min.
Stir in clam juice, tomatoes and crushed pepper. Bring to boil, stirring frequently to scrape browned bits from bottom of skillet. Simmer on medium-low heat 10 to 15 min. or until liquid is reduced by half, stirring occasionally.
Heat oven to 400ºF. Arrange shrimp, in circular pattern, over tomato mixture in skillet; top with cheese and dill.
Bake 20 min. or until shrimp turn pink.
Prepare using your favorite flavor of ATHENOS Crumbled Feta Cheese.
Substitute 2 cups chicken broth for the clam juice.
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
Serve with crusty bread, and hot cooked orzo or brown rice.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.