Goodfood Travels: Greece's Shrimp Saganaki
with Orzo, Fresh Dill & Feta
Cooking time
20 minutes
Servings
2/4
Calories
480 /serving
Goodfood goes global! We’re travelling the world in search of culinary inspiration, and bringing you our best finds. Next stop: Greece, where pan-fried saganaki dishes delight the senses. With shrimp, cherry tomatoes, and fresh dill and feta added just before serving, this recipe does just that.
We will send you:
- 285g Shrimp (BAP-certified)
- 1 Sweet pepper
- 2 Garlic cloves
- 14g Dill
- 140g Cherry tomatoes
- 30ml Vegetable demi-glace
- 15ml Tomato paste
- 140g Orzo
- 30g Feta
Contains: Milk • Shrimp • Sulphites • Wheat
You will need:
Large pan
Olive oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
3 g
Sodium
960 mg
Total Carb
67 g
Sugars
9 g
Protein
33 g
Fibre
5 g
Preparation
Mise en place
- Halve, core and small-dice the sweet pepper.
- Mince the garlic.
- Halve the tomatoes.
- Pick the dill fronds off the stems; roughly chop the fronds.
Start the orzo
- In a large pan, heat a generous drizzle of olive oil on medium.
- Add the orzo, sweet pepper and garlic. Sauté, 2 to 3 min., until fragrant.
Finish the orzo
- To the pan, add the tomato paste and cook, stirring often, 1 to 2 min., until dark red.
- Add the demi-glace, 1 ¾ cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 9 to 10 min., until the orzo is al dente.
Cook the shrimp
- Pat the shrimp dry and remove the shells from the tails; season with S&P.
- To the pan, add the shrimp and tomatoes. Cook, stirring occasionally, 2 to 3 min., until the shrimp* are opaque and cooked through.
- If the sauce seems dry, gradually add 1 tbsp water at a time until you achieve your desired consistency.
- Add ½ the dill; stir well.
Plate your dish
- Divide the orzo and shrimp between your plates.
- Garnish with the cheese (crumble if desired) and remaining dill. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights Ontario’s rich Indigenous culinary traditions. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
