Last Night's Dinner 3

I did it. I made ricotta. All I needed was milk (and the supplies and tools I had on hand from New England CheeseMaking). Yay!

With it I made a rather unconventional shrimp saganaki. Saganaki means "small sagani." (Sagani is the two-handled pan Greeks use to make saganaki dishes, usually served at the table right from the pan to one or two people.) The word also denotes a dish with a spicy tomato sauce topped with feta cheese.

Mine was not traditional for a few reasons. One, I made it in a skillet. Two, I didn't serve it out of the skillet. And, three, which is perhaps the most blasphemous, I didn't use feta. I served it alongside my fresh ricotta.

I apologize to all Greeks, but it was really good. And really easy.




Saganaki-Style Shrimp
Serves 2.

2 tbsp olive oil
1 small yellow onion, diced
28 oz can whole peeled tomatoes, drained and coarsely chopped
Handful kalamata olives, pitted and coarsely chopped
Pinch kosher salt
Pinch ground black pepper
Pinch red pepper flakes
Pinch dried oregano
3/4 lb cooked large shrimp, shelled and deveined

In large skillet, heat oil until shimmering. Cook onion over medium-high heat, stirring occasionally, until lightly browned, about 5 minutes. Add tomatoes, olives, herbs, and spices and cook about 5 minutes. Add shrimp and cook until warmed through, about 3 minutes. Serve with ricotta liberally sprinkled with salt and pepper, crusty bread, and mixed greens salad.


I end this week's post giving credit where it's due--overdue actually. All the images on this blog are courtesy of my husband. Thanks to his mad skills with our camera, KFW's recipes are well illustrated--and nicely, too.