Shrimp Saganaki with Cow’s Milk Cheese with Truffle
A quick and easy dish, perfect for a light dinner or for sharing with friends over a glass of white wine.
Ingredients:
- 400 g raw shrimp, heads on, peeled and deveined
- 100 g cow’s milk cheese with truffle from Georgiev Farm
- 100 g white onion
- 3 garlic cloves
- 400 g canned diced tomatoes
- 1 tsp dried oregano
- 1 bunch of fresh parsley
- 6 tbsp extra virgin olive oil
- 15 ml ouzo
- Pinch of sugar
- ½ lemon
- Salt and black pepper to taste
Preparation:
- Clean the shrimp by removing the shells and deveining, leaving the heads intact.
- Finely chop the onion and garlic, and sauté in 4 tbsp of olive oil until softened.
- Add the oregano and ouzo, then carefully flambé.
- Stir in the diced tomatoes and about 150 ml of water. Season with salt, pepper, and a pinch of sugar. Simmer over low heat for 10–15 minutes.
- Add chopped parsley and mix well.
- Cut the cow’s milk cheese with truffle into cubes.
- In an ovenproof baking dish, arrange the shrimp and cheese. Pour the tomato sauce over them and drizzle with the remaining olive oil.
- Bake in a preheated oven at 220°C (428°F) for 7 minutes.
Garnish with chopped parsley and serve with a wedge of lemon.
