Shrimps Saganaki

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimps Saganaki to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimps Saganaki, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound medium shrimp, with
• shells
• 1 onion, chopped
• 2 tablespoons chopped fresh
• parsley
• 1 cup white wine
• 1 (14.5 ounce) can diced
• tomatoes, drained
• 1/4 teaspoon garlic powder
• (optional)
• 1/4 cup olive oil
• 1 (8 ounce) package feta cheese,
• cubed
• salt and pepper to taste (optional)

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring about 2 inches of water to a boil in a large saucepan

Step 2: Technique & Execution

Add the shrimp, the water should just cover them

Step 3: Technique & Execution

Boil for 5 minutes, then drain, reserving the liquid, and set aside

Step 4: Technique & Execution

Heat about 2 tablespoons of oil in a saucepan

Step 5: Technique & Execution

Add the onions; cook and stir until the onions are soft

Step 6: Technique & Execution

Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil