By country two I am already way late, like weeks late, on sticking to my once a week goal of making some delicious dish from a land far, far away.  In my defense, our oven decided called it quits and the story of replacing it could be its own Harry Potter length saga.

It’s been 100 days with no oven. My cookie loving kids are heartbroken. Beyond that detail, I plan on sparing anyone else to hear that story. No one wants to hear that torture.  So, after almost three months of grilling and one-pot meals, we are getting back on track, setting the slate clean and moving on. And I’m doubly excited that this week is the wonderfully, amazing country of Greece and a recipe for Shrimp Sanganaki. What a way to break in the new oven!

Greece is such a beautiful country that has stolen a piece of my heart more than ten years ago and I just can’t wait to see again. In the very small gap between graduating college and having babies, Chris and I backpacked through Europe for some time and found ourselves conveniently split between Athens and Mykonos for the better part of a week.   The country truly is a piece of heaven on Earth, take me back. 

The people were so wonderful too, how easily they made you feel like family. How many restaurants have you been to where the owners keep bringing out ouzo and wine and food on food on food, and then just sit and enjoy the meal with you? How many times have you been brought to the kitchen to handpick your fish that quite literally, just arrived off the boat?  Just once in a lifetime it would be a dream, this just seemed to be the norm in most of the areas we visited.

OPA!

Greek night is nothing new in this house, we have it pretty frequently. It is super likely you’ll see other Greek posts along the way before we get through all 196 countries of the world. However, Shrimp Sanganaki was something we’ve never tried before! Greek night has been a favorite for quite some time, so everyone was on board to try something new. Plus it uses ouzo and feta, can’t get more Greek than that.

Since we are pretty landlocked here in Colorado, and it’s summer and I am a Florida girl, I have really been missing the sea. Greece this week has me thinking about all of that. So, we will just have to whip up an awesome summer seafood recipe – Shrimp Saganaki.  It seems like a great way to start winding down the summer days before we kick off the fall season. Bonus – it was pretty quick and easy to prepare, even for the busiest nights! Double bonus – so many healthy ingredients!

Greece: Shrimp Saganaki:

Ingredients:

• 1 lb of large shrimp, peeled and deveined
• 5 roma tomatoes, diced
• 1 small red onion, finely diced
• 3 garlic cloves, sliced
• 2 scallions, sliced
• 1/4c. kalamata olives, diced
• 1c. feta cheese, crumbled
• 1/2c. ouzo
• 3 tbsp. olive oil
• 1 tsp. coriander
• 1/2 tsp. anise seed
• 1/2 tsp. crushed pepper flakes (optional)
• Salt, pepper, paprika (to taste),
• Optional garnishes: parsley, dill, peppercini

Directions:

File: Greece; Shrimp Sanganaki