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It’s hard to imagine that a famous Greek dish with ancient
roots could be considered a delicacy in Creole Country. That Greek
specialty Garides Saganaki, shrimp with feta, when simmered in tomatoes,
spiced with jalapeños and sprinkled with cheese is very similar
to Shrimp Creole Au Gratin.
Ingredients:
24 large shrimp, peeled and deveined leaving head and tail intact
4 ounces Bittersweet Plantation Dairy Goat Feta cheese, cubed or
crumbled
¼ cup extra virgin olive oil
¾ cup diced yellow onions
3 cloves sliced garlic
½ jalapeño, seeded and diced
1 cup fresh diced tomatoes
1 (14.5 ounce) can diced tomatoes, including juice
1 tbsp Herbsaint liqueur (optional)
¼ cup chopped parsley
salt and cracked black pepper to taste
Method:
In a 10-inch skillet, heat olive oil over medium-high heat. Add
onions, garlic and jalapeño, sautéing 3–5 minutes
or until vegetables are wilted. Stir in tomatoes, bring to a rolling
boil, reduce to simmer and cook 5 minutes. Add shrimp, Herbsaint,
feta, parsley, salt and pepper. Cook 5–7 minutes or until
shrimp are pink and curled. Do not overcook. Serve 4 shrimp with
a generous helping of sauce as an appetizer or over pasta as an
entrée.
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