Skillet Suppers: Shrimp Saganaki
When I visited Greece about five or six years ago, a few people (separately) told me, "Ugh, the food is awful in Greece." I couldn't really see how that was possible considering that Greek feta has a PDO (Protected Designation of Origin) and that's where Greek salads came from (I'm slightly obsessed with feta). They were wrong; I thought the food was great. In fact, I ate a Greek salad twice a day during my trip, along with a host of other foods. One of them being Shrimp Saganaki.
The name comes from the two-handled dish it's typically cooked in, but, for our purposes, a 12-inch skillet works just fine. Feel free to use fresh tomatoes when in season, and, while I served this dish with crusty bread, you can serve it with orzo or pasta if desired. I personally prefer Bulgarian feta that's in a brine because it tends to be creamier and slightly saltier than Greek feta, but it would seem appropriate to use Greek feta for a Greek dish (even though I didn't).
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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