Spiced Shrimp Saganaki with Tomato and Feta

Per serving  485 kcal · 30g protein · 22g carbs · 33g fat

Ingredients

• 40 ml olive oil
• 3 count garlic cloves
• 300 g shrimp
• 1 g ground cumin
• 1 g sweet paprika
• 0.5 g red pepper flakes
• 1 g salt
• 1 g black pepper
• 200 ml crushed tomatoes
• 5 ml white wine vinegar
• 120 g feta cheese
• 10 g fresh mint

Steps

1. Heat 30 ml olive oil in a cast iron skillet over medium-high heat. Add 3 garlic cloves, minced, and cook for 30 seconds until fragrant.
2. Add 300 g shrimp to the skillet. Sprinkle with 1 g ground cumin, 1 g sweet paprika, 0.5 g red pepper flakes, and a pinch of salt and black pepper. Cook, stirring, for 2 minutes until the shrimp begin to turn pink.
3. Pour 200 ml crushed tomatoes into the skillet. Add 5 ml white wine vinegar and stir well. Reduce heat to medium and simmer for 5 minutes, allowing the sauce to thicken slightly.
4. Scatter 120 g crumbled feta cheese evenly over the shrimp and tomato sauce. Do not stir.
5. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 8–10 minutes until the cheese softens and begins to brown at the edges and the shrimp are fully cooked through.
6. Remove from the oven. Tear 10 g fresh mint leaves and scatter over the top. Drizzle with 10 ml olive oil. Serve immediately with crusty bread or over rice.