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Saganaki with shrimps
Saganaki with shrimps
- Time: 15
- Sevings: 4
- mezes, seafood, shrimps, tomato
- Appetizers
Ingredients
- 10 large shrimps (peeled or whole)
- 1 clove garlic (whole, not chopped)
- 250gr thick tomato juice
- 1 tablespoon ketchup
- 1 tablespoon mustard
- 1 teaspoon oregano
- some olive oil
- little salt
- pepper
Method
- In a pan add some olive oil to burn and saute the garlic.
- Add the tomato juice, the ketchup, the mustard, the oregano, little salt and pepper and let cook on medium heat to tie the materials.
- Remove the garlic and add the shrimps and continue cooking for 3′-4′.
- The saganaki is ready.
Tips:
The shrimps do not need a lot of time to cook because they are getting small. So depending on the size of shrimp boil them more or less time.
You can also add some sticks of cheese that melts (eg kasseri cheese or gouda or regato) in the last 2′ just to warm with the saganaki.
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