Saganaki-style barbecue shrimps
Saganaki-style barbecue shrimps is a vibrant Mediterranean dish featuring marinated shrimp grilled to perfection, combined with sautéed tomatoes and scallions, and served over a bed of fresh arugula topped with feta cheese. The dish offers a bold flavor profile with the heat of chili peppers and the freshness of lemon,
Cook time 10 min
Prep time 15 min
Ingredients:
1/4 cup olive oil2 red hot chili peppers
3 lb shrimps
1/2 cup cherry tomatoes
1/2 cup scallions
2 garlic cloves
1 tbsp fresh parsley
1 tbsp dried oregano
2 tbsp lemon juice
3 cups arugula
1/3 cup feta cheese
2 lemons
Saganaki-style barbecue shrimps is a delightful Mediterranean dish, inspired by the Greek culinary tradition. This recipe combines succulent shrimps with a medley of fresh flavors including tomatoes, scallions, and arugula, all brought together with the tangy taste of feta cheese and lemons. Perfect for a summer barbecue or a family gathering, this dish is sure to impress with its vibrant colors and bold flavors.
Instructions:
- In a large bowl, combine 1/4 cup of olive oil, finely chopped chili peppers, minced garlic, dried oregano, and lemon juice.
- Add the peeled and deveined shrimp to the bowl and toss to coat. Let the shrimp marinate for 20-30 minutes to allow the flavors to develop.
- Preheat your barbecue grill to medium-high heat.
- Thread the marinated shrimps onto skewers or use a grill basket for easier handling.
- Grill the shrimps for about 2-3 minutes on each side, until they turn pink and are cooked through. Be careful not to overcook them to keep them tender.
- While the shrimp is grilling, heat a small amount of olive oil in a skillet over medium heat.
- Add halved cherry tomatoes and sliced scallions to the skillet and sauté for about 3-4 minutes, until they start to soften.
- Once the shrimps are cooked, remove them from the grill and place them in a large serving bowl.
- Add the sautéed cherry tomatoes and scallions to the bowl with the grilled shrimps.
- Sprinkle the chopped parsley over the shrimps and vegetables.
- Gently toss everything together to combine.
- Arrange a bed of arugula on a serving platter.
- Place the shrimp and vegetable mixture on top of the arugula.
- Sprinkle crumbled feta cheese over the top.
- Garnish with lemon wedges around the platter for added zest and presentation.
- Serve immediately while warm, allowing everyone to squeeze fresh lemon juice over their portion as desired.
Saganaki-style barbecue shrimps offer a deliciously unique way to enjoy seafood with a Mediterranean twist. The combination of fresh ingredients and zesty flavors makes it an ideal dish for any occasion. Serve with a side of crusty bread to soak up the flavorful juices, and enjoy a taste of Greece right at your dining table.
Saganaki-style barbecue shrimps FAQ:
Grill the shrimp for about 2-3 minutes on each side. They should turn pink and be cooked through but avoid overcooking to keep them tender.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.
Yes, you can substitute shrimp with chicken or firm fish, but cooking times may vary. Ensure they're fully cooked to safe internal temperatures.
Use large, fresh shrimp, preferably wild-caught for the best flavor. Ensure they are peeled and deveined before marinating.
Shrimp are done cooking when they turn opaque and curl into a 'C' shape. If they remain translucent or form an 'O', they need more cooking.
Tips:
- Use fresh, high-quality shrimp to ensure the best flavor and texture.
- Marinate the shrimp for at least 30 minutes to enhance the flavors before grilling.
- If you like it spicier, add some extra chili peppers or a pinch of red pepper flakes.
- Don't overcook the shrimp; they should be pink and opaque, which usually takes 2-3 minutes per side on the grill.
- Serve immediately with a squeeze of fresh lemon juice to enhance the flavors even more.
Nutrition per serving
4 ServingsCalories 340kcal
Protein 50g
Carbohydrates 16g
Fiber 4.29g
Sugar 4.42g
Fat 24g
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