Shrimp Saganaki with Tomato Pilaf

The trick to this dish is to buy whole shrimp with their heads and make a flavorful broth with the shrimp heads, shells and tomatoes. Then use the broth to cook the pilaf. The same method can also be used for lobster. Mussels and clams can also be steamed open in white wine add their liquid used for cooking the rice.

2 lb. medium sized shrimp (heads and shells removed and reserved)
4 tomatoes chopped
1 cup dry White Wine
2 cups water
salt & pepper to taste
1 cup extra virgin olive oil
1 medium onion finely chopped
2 garlic cloves finely chopped
½ tsp. chopped fresh thyme or marjoram
1 ½ cups of long-grain rice
½ lb feta cheese (crumbled)

Preparing the Shrimp Broth:

Combine the shrimp heads and shells with the tomatoes in a food processor and puree for the 30 seconds. Add the wine to get the shrimps to move around. Add the water and the wine, shrimp and tomato mixture in a sauce pan and gently simmer for 30 minutes. Strain through a fine mesh strainer. If you end up with less than 3 cups, add enough water to make 3 cups.

Cooking the Rice:

Preheat the oven to 350 degrees. Heat ½ cup of the olive oil in heavy ovenproof pot, over medium heat. Stir in the onions, garlic and thyme and continue stirring until the onions turn translucent, about 10 minutes. Pour in the rice and stir for about 5 minutes more, until the rice starts to turn milky white. Pour the shrimp broth over the rice and stir quickly, scraping the bottom of the pot. Place a sheet of aluminum foil over the pot, place in the oven for 20 minutes.

Cooking the Shrimp and Serving the Pilaf:

When the rice is ready, sauté the shrimp in the remaining olive oil. Season with pepper and add the crumbs of feta cheese.

Mound the pilaf in an oval bowl and arrange the shrimp over the rice.
Serves 4.


Kali Orexi

Chef Gregory Zapantis