Seafood Saganaki Low Carb Fusion

Name: Seafood Saganaki Low Carb Fusion
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3 Servings
Cuisine: Greek,Mediterranean
Ingredients: Shrimp: 20 pieces peeled; calamari: 4-6 cut to stripes; Onions: 1 peeled and cut; Garlic Cloves: 3-4; Ouzo: 1/4 cup; Hot Red Chile Pepper: to taste; Ripe Tomatoes: 3 medium or canned; Feta Cheese; Basil Leaves: garnish; Atlantic Sea Salt; Freshly Ground Black Pepper; Extra-Virgin Olive Oil: 4 TBSP

Cuisine:

The Seafood Saganaki is a take on one of Greece's most famous dishes Shrimp Saganaki

55 minutes
Serves 3
Medium

Ingredients

20 pieces peeled Shrimp
4-6 cut to stripes calamari
1 peeled and cut Onions
3-4 Garlic Cloves
1/4 cup Ouzo
to taste Hot Red Chile Pepper
3 medium or canned Ripe Tomatoes
Feta Cheese
garnish Basil Leaves
Atlantic Sea Salt
Freshly Ground Black Pepper
4 TBSP Extra-Virgin Olive Oil

Directions

The Seafood Saganaki is a take on one of Greece’s most famous dishes Shrimp Saganaki. Shrimp, Calamari, Feta cheese, tomatoes, and ouzo sounds perfect, right? the best part is that it will fir your low carb Meditteranean diet and impress any guest.

I love greek food and I love traveling to Greece. Every time I’m in Greece the first iconic dish I have to try is the Shrimp saganaki. I decided to make a similar or almost identical dish using simple ingredients you can easily get at home. The seafood saganaki can be a perfect main course for dinner or lunch. it can also be a great first dish in a meal you’ll decide.

The seafood Saganaki pairs well with salad and vegetables. I made it with fried zucchini dish and baked sweet potatoes. In Greece, you usually have it as an appetizer with some bread to dip in the sauce but I try to stay away from bread.

I just checked the meaning of Saganaki because i noticed a few more Greek dishes are called saganaki. It turns out that the meaning of Saganaki is a small dish and that explains why it’s always served as a meza dish. Since we do fusion we made it a main dish for dinner with a few shots of ouzo on the rocks and it was a perfect dinner.

Making this dish is really easy. Start by getting good quality fresh shrimps and calamari (you can stick to just shrimp or even try to work with just calamari). It takes some work to clean the calamari and peel the shrimp but I prefer to do it my self. You can also ask your fishmonger to do it for you especially if you buy it just before the meal preparation.

Now that you have the seafood you will also need the rest of the ingredients. A good greek feta cheese, garlic, ouzo, onion, hot red peppers, chopped tomatoes (you can use good canned tomatoes in a jar), basil leaves and salt and pepper to taste.

Before you start, preheat the over to 180c (350f). In a pan sauté the shrimps and calamari with olive oil on medium heat for about 3-4 min. Add the garlic and stir for about 30 sec. Add the ouzo and sauté for another 3 min until the alcohol evaporates completely and take it off the stove.

In a 2nd pot sauté the onions in olive oil add the red peppers and then the tomatoes. Let it simmer until it thickens. Pour the tomato sauce over the seafood and stir gently. Move everything to the ovenproof baking casserole and sprinkle feta over. Put in the oven for about 15 min and serve with basil leaves on top.

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Steps

1 Done	1st pot 1. Preheat the over to 350f (180c) 2. In a pan sauté the shrimp and calamari with olive oil for about 3-4 min and turn them halfway. 3. Add the garlic and stir for about 30 seconds then add the ouzo and cook for another 3 min until the alcohol evaporates.
2 Done	2nd pot 1. Sauté the onion in olive oil until transcalent. Add the red pepper and cook a little more about 2 min. 2. Add the tomatoes and let it simmer. Stir occasionally.
3 Done	ovenproof baking casserole 1. Combine the 2 pots stir gently and move to an ovenproof baking casserole 2. Sprinkle some feta cheese and bake for 15 min 3. Garnish with basil leaves and serve hot