Margi Cintrano
Washing Up
Buon Giorno, Recipes tell a story, and in the case of Greek gastronomy, they tell the story of time honored traditions, and more recently the pround steadfastness of their Mediterranean traditions. With this in mind, today, we are preparing meze, which are an Appetiser or Tapa in Greece and the Persian Gulf region of the Mediterranean ... This dish is one of our favorite Greek hors´d oeuvres ...
GREEK SHRIMP SAGANAKI WITH AVGOLEMONO, A SIMPLE LEMON SAUCE FOR DIPPING ...
classic avgolemono 2 eggs at room temperature
2 large lemons juiced and strained
2 cups or 500 Ml. hot pan juices of the Saganaki or shellfish or fish stock
1. whisk the eggs until pale and foamy - 3 mins.
2. whisking continuously, gradually drizzle in the lemon juice
3. employing a ladle or large spoon, very gradually add the hot pan juices
or stock, the eggs, beating the whole time, until the egg mixture is warm
4. pour the avgolemono into the contents of the pot, and heat very lightly on low flame, without allowing it to boil
5. just simmer until it thickens, do not permit a boil
SHRIMP SAGANAKI 2 pounds or 1 kilo of jumbo or extra large shrimp
125 Ml. extra virgin olive oil ( Greek, Italian, or Spanish )
4 scallions finely chopped
2 garlic cloves minced
1 green bell pepper finely chopped
1 fresh red chili pepper seeded and chopped
freshly ground black pepper
salt
1 cup of fresh tomato concasse made from fresh ripe red tomatoes
2 tablesp. of dry white wine ( Greek or Italian )
a pinch of sugar
2 tsps. fresh oregano or dried
1/2 cup fresh Italian flat leaf parsely finely chopped
220 grams or 1/2 pound Feta Cheese
1 tblsp. unsalted butter
1. clean the shrimp: shell and devein however, leave the heads on and set aside on ice until ready to use ( or in refrig. )
2. heat olive oil and sauté the scallions
3. add the garlic minced and the green bell and sauté a few minutes until tender
4. add the tomato concasse, and bring to boil
5. Reduce the heat and simmer until slightly thickened
6. add the white wine and simmer to cook off the alcohol
7. adjust seasoning with a pinch of sugar, and add the shrimp to the sauce
8. cook until they are bright coral pink and firm, not over cooked
9. a few mins. before removing from the heat, add the crumbled Feta Cheese and the Herbs
10. add the butter and swirl to glaze, and remove just as the Feta begins to melt and serve immediately with warm Pita and the Avgolemono and a glass of white wine from Greece or Prosecco.
Enjoy, Ciao.
Margi Cintrano.
