Recipe: Greek Saganaki Shrimp by Michael’s on East, Sarasota, Florida

 

Michael’s On East Greek Shrimp “Saganaki”
Tomatoes, Kalamata Olives, Capers, Gremolata Butter & Feta Cheese
Flambé with Ouzo

Created by Michael’s On East Executive Chef Jamil Pineda as part of the Greek Epicurean Adventure in August 2018.

Serves 4

For Gremolata Butter:

Ingredients
1 lb Unsalted Butter, Softened
2 Lemons, Zested
1 Tablespoon Chopped Garlic
½ Bunch of Flat Parsley, Chopped
1 teaspoon Red Crushed Red Pepper
1 Tablespoon Extra Virgin Olive Oil
Juice of 2 Lemons
Pinch of Salt and Black Pepper

Method
Combine all ingredients into the softened butter. Mix thoroughly and set for 2 hours.

For the Shrimp:

Ingredients
12 each U-12 Shrimp, De-shelled and Deveined
1 Medium Tomato, Diced
1 Tablespoon Capers
2 Tablespoon Kalamata Olives
4 oz Gremolata Butter
4 oz Crumble Feta Cheese
3 oz Ouzo Liquor
2 oz Olive Oil
Salt and Black Pepper to Taste

Method
Season the shrimp with salt and black pepper. Heat oil in a large skillet over medium high heat. Add the shrimp and sear on both sides, add the tomatoes, capers, olives and cook until the tomatoes are softened. Add the butter and Ouzo, then emulsify together. (Be careful as the Ouzo will ignite liked a flambé.) Take off the heat once the butter is totally melted and combine with the Ouzo.

To Plate
Place three shrimp on the middle of a pasta bowl and add sauce on top. Finish with feta cheese and serve.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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