Shrimp Saganaki
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.8
- Total Fat: 8.8 g
- Cholesterol: 237.7 mg
- Sodium: 498.0 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 2.4 g
- Protein: 27.6 g
View full nutritional breakdown of Shrimp Saganaki calories by ingredient
Introduction
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. 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.Number of Servings: 4
Ingredients
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16 oz Shrimp, cooked
1 serving Lemon, fresh squeezed, juice of one whole lemon
1 tbsp Olive Oil
1 bulb Fennel
5 medium (4-1/8" long) Scallions, raw
1 pepper Jalapeno Peppers
4 fl oz White Wine
.5 cup, crumbled Feta Cheese
Directions
PREPARATION
Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
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.
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.
Serving Size: 1/4 of the meal
Number of Servings: 4
Recipe submitted by SparkPeople user ANDTCKRTOO.
Toss shrimp with 1 tablespoon lemon juice in a medium bowl and sprinkle with salt.
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.
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.
Serving Size: 1/4 of the meal
Number of Servings: 4
Recipe submitted by SparkPeople user ANDTCKRTOO.