Feb 17, 2012

IHCC: In the Pink

I Heart Cooking Clubs is showing some Valentine spirit this week "IN THE PINK."

Valentine's day always takes a back seat to Mardi Gras here. More effort goes into finishing touches on costumes and packing coolers of beer than ordering roses and finding that perfect box of chocolates.
We're romantic, what can I say.

There was romance to be found in this week's dish. Even if it was garlicky.

The three of us swooned. Hearts all a-flutter.
Who needs flowers or chocolate or a sappy card?

Well, ok. I do still want chocolate.

Notes: The sauce is wonderful--full of garlic and tangy from the feta. The feta also gives a slight creaminess. This is supposed to be an appetizer, but I think tossing with pasta would make for a fine entree. Would also like to try it over grits. Our only complaint was leaving the tails on the shrimp. Sure, the shrimp look fancy-pants and sleek like that. But, really. You certainly don't look fancy-pants or sleek fighting shrimp tails slathered in tomato sauce.

Really good dish--defintely made the top ten Tessa Kiros recipes we've tried so far.

Linking with:

I Heart Cooking Clubs
IHCC Tessa Kiros Button

Cookbook Sundays #11 at Couscous & Conciousness

Printer Friendly

Garides Saganaki
Shrimp w/ Tomato & Feta

adapted from Food From Many Greek Kitchens by Tessa Kiros

1 lb shrimp
5 Tbsp olive oil
4 green onions, chopped (white and green parts)
3 garlic cloves, chopped
14 oz crushed tomatoes
1/4 c chopped Italian parsley
salt and pepper
4-5 oz crumbled feta

Peel the shrimp, leaving tails intact.
Heat the oil in a large skillet that has a lid. Saute the onion in the oil on medium low until softened. Add the garlic and cook until fragrant. Add the tomatoes, half of the parsley, and some salt and pepper. Cover and simmer for about 10 minutes.

Add the shrimp and turn to coat with sauce. Simmer, covered, for 3-4 minutes. Scatter the feta on top, cover, and cook until the feta softens--about 5 minutes. Rock the pan a few times while cooking. Season to taste with salt and pepper, top with remaining parsley, and serve with bread.


  1. Must try! Pinning it now.

  2. Love it! And I am with you - don't need any tails getting in the way of my wolfing down great food. ☺

  3. oh yeah, give me a deep bed of creamy grits, love the look of that sauce... Happy Lundi Gras and Mardi too! .. been missing you, will be so glad when life slows down and Lent starts.. hope you are having a blast in Nawlins, I think I remember reading y'all were heading over but hey, that could have been last month...

  4. This looks really, really, good. I feel like I need to start looking for some bread to mop up some sauce!

  5. Mmmm...I'd take garlic over chocolate ANY DAY! This dish looks awesome. I'd eat it for breakfast right now...

  6. I loved this when I made it a while back--that sauce was divine. I thought the same thing about the shrimp tails--good for photos but a pain for eating. ;-)

  7. I've been wanting to try this dish for months and will definitely make it a point to make it before our time with Tessa is up. It looks beyond fantastic!

    Only about 4 hours till Mardi Gras. Laissez les bons temps rouler!

  8. I've had this one bookmarked for a while. I had this dish, sitting in a little sidewalk cafe, on my first night in Athens last year - so this dish holds a special place in my heart.

    Thanks for sharing this at Cookbook Sundays.

    Hope you enjoy Mardi Gras, and thanks for letting me know about the King Cake baby.

    Sue xo

  9. Boy or boy, I've saved this one. Though I do think the tails contribute their bit of fishy flavor, and I'm with you on having it over polenta (or grits).


Thanks for stopping by! I appreciate your comments.