Published September 1, 2010. From Cook's Illustrated.
We started our Greek-style shrimp recipe (shrimp saganaki), with jumbo or extra-large shrimp because they made peeling and deveining a relatively quick process. We used a simple marinade to give them a jump-start on flavor. Simmering the shrimp and canned diced tomatoes together allowed for an exchange of flavors and a full-bodied dish. We used onion, garlic, and bell peppers for a Mediterranean sauce for our Greek-style shrimp, and then rounded it out with dry white wine and ouzo. As for the feta, we called for a generous amount in our recipe so that some would melt into the sauce as servings were spooned out and the rest would remain as a flavorful presence on top of our Greek-style shrimp and tomatoes.
This recipe works equally well with jumbo (16 to 20 per pound) or extra-large (21 to 25 per pound) shrimp, but the cooking times in step 3 will vary slightly depending on which you use. If you don’t have ouzo, see “No Ouzo?” (below) for suggested alternatives. Our preferred brand of canned diced tomatoes is Hunt’s, and our preferred brand of feta cheese is Mt. Vikos Traditional. Serve the shrimp with crusty bread or steamed white rice.
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