21 Inches or 53 Centimeters?
Chiva Risa Ranch, and it inspired me to make the saganaki for lunch today. The original recipe was in the November 2012 issue.
My Little Expat Kitchen that this particular saganaki is called Garides Saganaki, for its shrimp. This is one of those dishes that leaves you wanting more, sopping up every last bit with your crust of bread.
Garides Saganaki (Shrimp Saganaki)
1 tablespoon extra virgin olive oil, preferably Greek, of course
6 scallions, white part only, minced
1 14-ounce can diced tomatoes, drained
1/2 cup dry white wine
1/3 cup broth - shrimp, vegetable or chicken
2 tablespoons ouzo or Pastis
2 teaspoons chopped fresh dill
2 teaspoons chopped fresh Greek oregano
2 teaspoons chopped fresh Italian parsley
salt and freshly ground black pepper
10-12 extra large shrimp, peeled and deveined
a 4-ounce slice of artisanal feta cheese
crusty bread for serving
Heat oil in a 10-inch cast iron skillet over medium head. Sauté scallions for a couple of minutes until soft. Add drained tomatoes and cook down for 5 minutes. Add wine, broth, ouzo and herbs. (If you are cooking on a gas stove, remove the skillet from the flame before adding the alcohol.) Season with salt and pepper, and cook over medium-hit heat for about 5 minutes, or until liquid has mostly evaporated.
Reduce heat to medium. Season shrimp with salt and pepper. Add shrimp to the skillet, arranging in a circle around the edges. Place slice of feta in the middle of the shrimp ring. Cover and simmer over medium heat for 6 minutes until shrimp are done and feta is warm and soft.
Remove skillet from the heat and set in the center of the table, with some crusty bread at hand for mopping the savory juices.
Serves 2 as a main course, 4 as a first course/appetizer.