Greek food has so much more to offer than just gyros and tzatziki. Introducing bold and flavorful shrimp saganaki! In this dish, tender shrimp are layered with spicy tomato sauce, olives, and tangy Feta cheese.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Bring a large pot of salted water to a simmer. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Finely chop the parsley. Thinly slice the olives.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the pan and cook, tossing for 1-2 minutes, until almost cooked through. Remove from the pan and set aside.
Add the Israeli couscous to the boiling water and cook for 8-10 minutes, until al dente. Drain.
Make the marinara sauce: Heat another drizzle of olive oil in the same pan over medium heat. Add the garlic, onion, and a pinch of chili flakes (to taste) and cook, tossing for 4-5 minutes, until softened. Add the tomatoes and olives and simmer for 5 minutes. Season to taste with salt and pepper.
Stir the shrimp and half the parsley into the sauce and cook for 1-2 minutes, until the shrimp are opaque. Season to taste with salt, pepper, and chili flakes, if desired.
Plate and serve: Serve the shrimp saganaki on a bed of Israeli couscous, garnish with the feta and remaining parsley. Enjoy!