Shrimp Saganaki

Ingredients

• 4 TBS Extra-Virgin Olive Oil (- DIVIDED)
• 3 large Shallots (– finely dice (about 1 heaping cup))
• 4 large Garlic Cloves (– finely chopped)
• 2 1/2 tsp Greek Seasoning ((substitute: 1 1/4 tsp of each: Dried Ground Cumin and Mediterranean Oregano))
• 1/2 tsp Crushed Red Pepper Flakes
• To Taste Kosher Salt & Ground Black Pepper
• 1/3 Cup Dry White Wine
• 2 (15-ounce) cans Fire-Roasted Diced Tomatoes (– Drained and liquid reserved)
• 1 heaping TBS Honey
• 1 1/2 pounds Extra-Jumbo Shrimp (16/20) (– peeled, deveined & patted dry (thawed if frozen))
• 1 Large Lemon (– Zested (about 2 tsp Zest); save juice for finishing the dish)
• 4 ounces Feta Cheese (Block-style Greek Feta) ( - crumbled)
• 1/2 cup Pitted Kalamata Olives (– sliced in half (OPTIONAL))
• To Taste Fresh Mint & Fresh Basil (– chopped for garnish (about 2 TBS each))

Instructions

1. 1

   Marinate Shrimp: Marinate the Shrimp: Place the shrimp in a large mixing bowl. Drizzle with 1 tablespoon of oil and the lemon zest. Season with ½ teaspoon salt and ¼ teaspoon pepper. Toss gently to evenly coat the shrimp. Then set the bowl aside.

2. 2

   Saute Aromatics: Sweat the Aromatics: Heat 3 tablespoons of oil in a large, high-sided oven-proof skillet (see note) over medium-low heat. Once shimmering, add the shallots and cook, stirring occasionally, until softened (but not browned), about 5 minutes. Add the garlic, cumin, crushed red pepper flakes and oregano. Season with ¾ teaspoon of salt and ¼ teaspoon pepper. Cook, stirring, until fragrant, about 1 minute.

3. 3

   Add Wine And Tomatoes: Add Wine, then Tomatoes: Add the wine to the pan and increase the heat to medium. Cook until almost completely evaporated, about 2 minutes. Add the drained tomatoes, ¾ cup of the tomato juices and the honey. Stir to combine. Bring the mixture to a gentle boil over medium-high heat. Immediately reduce to maintain a gentle simmer and cook, stirring occasionally, for 12-16 minutes, or until the liquid is significantly reduced.

4. 4

   Preheat Oven: Meanwhile, Preheat Oven: Arrange oven rack to the middle position and then close the door and preheat the oven to 400 degrees.

5. 5

   Layer On Shrimp: Layer Olives, Shrimp and Feta over Tomatoes: Sprinkle the Kalamata olives over the tomato mixture. Arrange the shrimp in one even layer over top, slightly nestling the shrimp into the sauce, but don't fully submerge them. Crumble the block of feta cheese evenly over the shrimp.

6. 6

   Bake Shrimp Saganaki: Bake Shrimp with Feta: Transfer the shrimp to the oven and bake for 8-10 minutes, or until the shrimp are opaque, pink, just firm to the touch and just cooked through – do NOT overcook the shrimp or they will turn rubbery!

7. 7

   Rest Shrimps: Let Shrimp Saganaki Rest: Remove the pan from the oven and let the Shrimp Saganaki rest for 5 minutes.

8. 8

   Garnish And Serve Saganaki Shrimp: Serve Shrimp Feta Cheese: Sprinkle fresh herbs generously over the top of the shrimp and feta, serve with lemon and crusty bread on the side, and enjoy immediately.