Shrimp Saganaki (Print Version)

# Ingredients:

→ For the shrimp

01 - 2 pounds (908g) extra large shrimp U26 or larger
02 - 1/4 cup (60g) olive oil, divided
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon Diamond Crystal Kosher salt
05 - 1/4 teaspoon crushed hot red pepper flakes

→ Completing the dish

06 - 1/4 cup (60g) extra virgin olive oil
07 - 1 medium onion, diced
08 - 8 cloves garlic, sliced
09 - 1/2 teaspoon crushed hot red pepper flakes
10 - 1/4 cup (60g) Ouzo or 1/2 cup (120g) of dry white wine
11 - 1 14-ounce can diced tomatoes
12 - 3/4 pound (340g) cherry tomatoes, halved
13 - 2 teaspoons dried Greek oregano
14 - 1 tablespoon (21g) honey
15 - 3/4 cup (180g) feta, plus more for serving
16 - 1/3 cup (47g) kalamata olives, pitted
17 - 1/4 cup minced flat-leaf Italian parsley
18 - 1 large lemon, cut into wedges, for serving
19 - Salt and pepper to taste

# Instructions:

01 - Dry off the shrimp with paper towels. Mix the shrimp with 2 tablespoons of olive oil, baking soda, crushed red pepper flakes, and salt. Let the shrimp sit for at least 10 minutes before searing in next step.
02 - Heat a large cast iron or stainless steel pan (needs to be oven safe) with the remaining olive oil to a touch higher than medium heat. Once shimmering, add the shrimp and cook for only 30 seconds per side. Work in batches to not overcrowd the shrimp. Place the seared shrimp in a plate and tent with foil.
03 - Set the oven rack to the second highest level and preheat the broiler.
04 - Heat the same pan to medium heat and add the olive oil and onion. Cook the onion until soft (about 7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant. Add the crushed red pepper flakes and cook for 30 seconds, then add the ouzo or white wine and bring to a boil. Once the wine mostly evaporates, add the tomatoes and bring the sauce to a lively simmer. Add the oregano and honey and continue to simmer the sauce to evaporate some of the liquid (about 5-10 minutes). Taste test the sauce and season with salt and pepper if required. Don't go heavy on the salt though, because a lot of feta and olives are about to get added!
05 - Add the shrimp to the sauce and top with the feta cheese and kalamata olives. Broil for ~6 minutes or until the shrimp are cooked through and the cheese has melted.
06 - Remove shrimp from the oven and top with the parsley. Spoon the shrimp and sauce onto plates and serve with lemon wedges and pita bread to mop up all of the delicious sauce. Enjoy!

# Notes:

01 - Pernod can be substituted for Ouzo in the same proportions. Use double the amount of dry white wine (1/2 cup instead of 1/4 cup) if not using Ouzo or Pernod.
02 - Leftovers can be saved in the fridge for up to 3 days and can be reheated in the microwave, though this dish is best eaten right away.

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