Creveti Saganaki cu branza Feta / Shrimp Saganaki recipe with Feta cheese

De cand cu lucrul de acasa (imediat se face 1 an! ๐Ÿ˜ฎ ) gatesc in fiecare zi. Desi imi place sa experimentez retete noi, trebuie sa ma limitez la ceva rapid sa ma incadrez totusi in pauza de 1h.

EN: Since the pandemic lockdown and work from home, I cook every day (almost a year already! ๐Ÿ˜ฎ ). Even though I enjoy trying new recipes, I have to do the cooking and eating in one hour lunch break, so no time for experiments.

De obicei gatesc piept de pui cu orez la pranz, unii spun ca e boring, eu zic ca e sanatos ๐Ÿ™‚ . Azi m-am simtit mai creativa si am facut o reteta de saganaki cu creveti. Am adaugat-o deja pe lista “repede si bun” ๐Ÿ™‚ .

EN: I’m usually cooking chicken breast and rice every day for lunch. Some people would say it’s boring, but I say it’s healthy ๐Ÿ™‚ . Today I found myself in a mood for something more creative and cooked saganaki shrimp recipe. I already put it on my list of “quick and yummy” recipes.

Ingrediente

  • 500 g rosii cherry

  • 3-4 catei de usturoi

  • 1 lingura ulei de masline

  • 250 g creveti prefierti congelati – se scot din congelator cu cateva ore inainte

  • 100 g branza feta

  • 1 ceapa mica

  • 1 lingura ulei de cocos

  • 1/2 lingurita boia de ardei dulce

  • cateva bucati de ardei iute

  • 1g de zahar

  • sare si pier dupa gust

  • oregano sau patrunjel pentru decor

Instructiuni

  • Prima data am preparat sosul de tomate. Am vrut sa-l fac eu de la zero, nu sa pun din sticla. Asadar, am spalat rosiile si le-am pus intr-o tava de cuptor tapetata cu hartie de copt. Am adaugat cateii de usturoi curatati, uleiul de masline, putina sare si piper. Am dat tava la cuptoul incins la 200ยฐC pentru aproximativ 10 min.

    Cand rosiile sunt gata coapte, le-am scos din cuptor, le-am lasat 2 minute la racit si apoi am transferat totul in vasul de la blender, sau mixer vertical. Am mixat 1 minut si apoi am dat compozitia prin sita, sa nu ramana seminte sau coaja. A iesit un sos aromat si super gustos.
  • Apoi am pregatit crevetii: i-am spalat, curatat si asezat pe un prosop de hartie pentru a absorbi toata apa.
  • Am taiat ceapa marunt si am calit-o in uleiul de cocos intr-o tigaie (se poate folosi si de masline sau de floarea soarelui; eu prefer cocos pentru ca e mai sanatos).
  • Am adaugat praful de boia, zaharul si sosul de rosii si am lasat la fiert 1-2 minute.
  • Am adaugat crevetii si am lasat la foc mic inca 2-3 minute, timp in care am intors crevetii de pe o parte pe alta.
  • Am adaugat bucatile de ardei iute, sare si piper dupa gust (Atentie la sare, ca mai urmeaza branza care e sarata).
  • Am luat tigaia de pe foc, am adaugat deasupra branza maruntita si niste patrunjel uscat (se poate inlocui cu oregano).
  • Am acoperit tigaia cu o folie de aluminiu si am bagat-o in cuptor, pentru 20 minute, la 200ยฐC
  • Am servit cu paine prajita.

Ingredients

  • 500 g cherry tomatoes

  • 3-4 cloves of garlic

  • 1 Tbsp olive oil

  • 250 g frozen pre-cooked shrimp – make sure you remove them from the freezer a few hours before cooking

  • 100 g feta cheese

  • 1 small onion

  • 1 Tbsp coconut oil

  • 1/2 tsp paprika

  • some hot chilli pepper

  • 1g of sugar

  • salt and pepper to taste

  • oregano or parsley

Directions

  • Fist step: the Tomato sauce. I wanted to make it from scratch, it tastes way better than the store bought. Wash the tomatoes and place them on a baking pan coated with parchment paper. Add the garlic, olive oil, salt and pepper. Shake the pan to mix all ingredients and place it into the preheated oven to 200ยฐC, for 10 minutes.

    When the tomatoes are ready, take them out of the oven, let them cool for 2 minutes, then place them in a blender and mix for 1 minute. Pass the mixture through a sieve to leave the seeds and skin out.
  • Shrimp prepping: wash and peel the shrimps, place them on a paper towel to absorb all the water.
  • In a frying pan, heat the coconut oil over medium-high heat, add the chopped onion and sautรฉ for 1 minute.
  • Stir in the paprika, sugar and the tomato sauce. Let them simmer for 1-2 minutes.
  • Add the shrimps into the sauce and simmer for another 2-3 minutes. Turn the shrimps from side to side.
  • Season with hot chilli pepper, salt and pepper to taste (Not too much salt – feta cheese is also salty).
  • Set aside and top the shrimp saganaki with the crumbled feta cheese and dried parsley or oregano.
  • Cover the frying pan with an aluminium foil and place it into the preheated oven to 200ยฐC, for 20 minutes.
  • Serve with toast.

Enjoy!

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