Shrimp Saganaki

Tonight we give you a classic Greek dinner, Shrimp Saganaki.

This is our adaption from Sip & Feast

FOR THE SHRIMP
2 pounds extra large shrimp
1/4 cup olive oil divided
1/2 teaspoon baking soda
1 teaspoon Kosher salt
1/4 teaspoon crushed hot red pepper flakes

COMPLETING THE DISH
1/4 cup extra virgin olive oil
1 medium onion – diced
8 cloves garlic – sliced
1/2 teaspoon crushed hot red pepper flakes
1/2 cup of dry white wine
1 14-ounce can diced tomatoes
12 ounces cherry tomatoes – halved
2 teaspoons dried oregano
1 tablespoon honey
3/4 cup feta –
1/3 cup kalamata olives – sliced
1/4 cup minced flat-leaf Italian parsley
1 large lemon – cut into wedges, for serving

Dry off 2 pounds of extra large shrimp with paper towels and place in a large bowl along with 2 tablespoons of olive oil, 1/2 teaspoon of baking soda, 1 teaspoon of kosher salt, and 1/4 teaspoon of crushed red pepper flakes. Mix well and let the shrimp sit for 10-15 minutes.

While the shrimp are brining, dice 1 medium onion and slice 8 cloves of garlic. Slice 12 ounces of cherry tomatoes in half, mince 1/4 tablespoon of flat-leaf Italian parsley, and slice 1 large lemon into wedges and set aside. Heat a large cast iron or stainless steel pan to a touch higher than medium heat and add 2 tablespoons of olive oil. Once the oil shimmers and is hot, add the shrimp and cook for just 30 seconds per side, then remove the shrimp and place on a plate that’s tented with foil.

Set the oven rack to the second highest level and preheat the broiler. Place the same pan back on the burner over medium heat and add 1/4 cup of extra virgin olive oil and the onion. Cook the onion until soft, about 7 minutes, then add the garlic and cook for another 1-2 minutes or until fragrant.
Add 1/2 teaspoon of crushed red pepper flakes and cook for 30 seconds more.
Add 1/2 cup dry white wine and bring to a boil.

Once the wine has mostly evaporated, add 1 14-ounce can of diced tomatoes and the halved cherry tomatoes and bring the sauce to a lively simmer. Add 1 tablespoon of honey and 2 teaspoons of dried Greek oregano and simmer the sauce until some of the liquid evaporates, about 5-10 minutes.

Add the shrimp back to the pan and top with 3/4 cup of crumbled feta and 1/3 cup of pitted kalamata olives.

Place the pan in the oven and broil for about 6 minutes or until the shrimp are cooked through and the cheese has browned and melted a bit. Remove from the oven and top with the fresh parsley. Spoon the shrimp and sauce onto plates and serve with lemon wedges and warm pita to mop up the outrageously delicious sauce.