Shrimp Saganaki with Pomodorini Pelati

Shrimp Saganaki with Pomodorini Pelati

Shrimp Saganaki with Pomodorini Pelati



Servings:
6
Quantity
Ingredients
20 each
Large wild shrimp or prawns, peeled and deveined
3 tablespoons
Extra virgin olive oil, divided
2 teaspoons
Fresh garlic, chopped, divided
1 teaspoon
Fresh thyme, chopped
1/4 teaspoon
Black pepper, divided
1/4 cup
Kalamata olives, halved
1/2 teaspoon
Chili pepper flakes
1/4 cup
White wine
1, 28 ounce can
Carmelina ‘e…San Marzano® Italian Peeled Cherry Tomatoes (Pomodorini Pelati) in Puree
1/2 teaspoon
Kosher salt
1 tablespoon + garnish
Italian parsley, chopped
1/4 cup
Feta cheese, crumbles
1/4 cup
*Ouzo or Sambuca (optional)
20 slices
Crostini (grilled or toasted bread points)

In a medium bowl, mix shrimp with 1 tablespoon olive oil, 1 teaspoon garlic, thyme, and 1/8 teaspoon black pepper. Set aside.

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add shrimp and sear for a minute on each side, taking care not to overcrowd the pan. Remove shrimp from pan and set aside. Reduce heat to low.

Add 1 tablespoon of olive oil to pan, remaining garlic, kalamata olives, and chili pepper flakes. Increase heat to medium-high, and sauté ingredients for a minute. Deglaze pan with wine, and let sauce reduce for a minute. Stir in Carmelina ‘e…San Marzano® Italian Peeled Cherry Tomatoes (Pomodorini Pelati) in Puree, salt, remaining black pepper and Italian parsley. Stir to combine. Simmer sauce for 5 to 7 minutes over medium heat.

Return shrimp to pan with sauce. Sprinkle with feta cheese and garnish with parsley. Continue to cook shrimp for 2 more minutes, allowing cheese to melt. *Add in ouzo and reduce for another minute (or see optional tip to serve tableside). Remove pan from heat and serve immediately with crostini. Mangia bene!

*Optional Tip: To flame Shrimp Saganaki with Pomodorini Pelati tableside, remove pan from heat and bring pan to the table. Add ouzo or sambuca to the pan, pouring it all around sauce. Carefully light sauce with gas lighter, letting alcohol burn off before eating.

* Recipe created by Corporate Executive Chef Giacomo Pagano on behalf of Mangia, Inc. ™

Copyright© 2019