In large skillet, heat 3T olive oil over medium heat. Add white
parts of scallions and cook until softened, 2 - 3 min. Stir in
tomato powder and cook for 2 min.
Add wine and simmer 3 minutes, until thick sauce begins to form.
Add honey, aleppo chile flakes, pureed tomatoes, salt and pepper.
Simmer until thickened,
about 8 minutes.
Stir in shrimp and cook until just cooked through, about 3 - 4
minutes. Turn off heat and
sprinkle with lemon zest, lemon juice and feta cheese.
Garnish with fresh parsley, mint and scallion greens. Serve from
skillet with crusty bread to
soak up sauce.
Serving
Suggestions
Can also be served over soft polenta.
Originally Submitted
8/7/2015
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