After a month of writing several blog posts a week, and sometimes a day, I’ve finally caught up with the write-ups for my cooking project. And this dish marks #34 for the year, which means I’m relatively on track to hit 60-65 dishes for the year (with a little more hustle).

There are so many amazing Greek recipes to choose from and the country is ripe for a group dinner with several small plates to choose from. That had originally been the plan, but a poorly timed eye infection put me out of commission for a few days so I punted this recipe to a weeknight dish. There are several recipes out there for Shrimp Saganaki calling for about 75% of the same ingredients with a few variations. I made a hybrid of a few of those recipes, electing not to include Ouzo (I’m not a big fan of star anise flavored alcohol and didn’t think it was worth to pick it up just for this) and adjusting some of the seasonings a bit (less dill, more olives). And I got some great pomodoro tomatoes in a can that I crushed with my hand, as suggested in one of the recipes. With a baguette, this was an awesome, healthy meal that was ready in under 20 minutes.

This is the recipe I used: https://www.foodandwine.com/recipes/shrimp-saganaki

Overall Level of Effort: 1

Skill Level: Beginner

Would Make It Again? Yes

Additional Notes: I cut the recipe in half for two for dinner and adjusted some of the amounts of ingredients, but I think this is the kind of recipe that can be easily tweaked without disastrous results. Matt asked that this go in “the rotation” so I look forward to playing around with this dish again in the future.