Prep Time - 30 minutes | Time To Make - 30 minutes
In honor of National Chardonnay Day, we are thrilled to share an easy, healthy, weeknight recipe from Nedi of Healthy with Nedi. This delicious dinner pairs well with our Morning Fog Chardonnay or our Riva Ranch Chardonnay. Shrimp Saganaki is a classic Greek dish commonly made with cheese, shrimp, or mussels. The spices and creaminess of the dish pair well with the acidity and fruit flavors of our Chardonnays.
It is easy to make, ready in under 30 minutes but is sure to impress the company. Nedi uses a cast iron pan for this recipe, but any frying pan that fits all the ingredients will work. Serve it with toasted pita bread, a greek salad, and a chilled glass of Wente Vineyards Chardonnay.
Cheers to Chardonnay Day!
4 tbsp extra-virgin olive oil
1 small red onion, finely diced
1 green bell pepper, chopped
1 cup cherry or grape tomatoes, cut in half
3 garlic cloves, minced
1/4 tsp chili flakes
1 tsp salt
1/2 tsp black pepper
1 lb (454 g) large shrimp, peeled and deveined*
1/4 cup white wine
1 cup feta cheese, crumbled
2 tbsp chopped mint
2 tbsp chopped parsley
Heat the olive oil in a large cast pan or skillet over medium heat and cook the onion for 2 to 3 minutes, until translucent. Add the peppers, cherry tomatoes, garlic, chili flakes, and oregano.
Add the crushed tomatoes, salt, and pepper. Cook for 5 minutes, until the sauce, starts to thicken. Add the shrimp and white wine. Stir, cover the skillet and cook for 4 minutes on medium-low.
Uncover the skillet and sprinkle with crumbled feta cheese. Bring the heat to low and cover with a lid. Cook for 3 to 5 more minutes until the feta starts to soften.
Uncover the skillet and remove it from the heat. Garnish the shrimp Saganaki with chopped mint and parsley. Serve with ouzo or white wine, and enjoy!
*If you are using frozen shrimp, either defrost them the night before in the refrigerator, place them in a bowl of cold water for an hour or two, or run cold water over them for several minutes.