Shrimp saganaki with feta and oregano

• 680 g large shrimppeeled and deveined, tails on
• 1 can canned crushed tomatoes400g can
• 115 g feta cheesebroken into large chunks
• 4 garlic clovesthinly sliced
• 1 medium shallotfinely diced
• 60 ml dry white wine
• 2 tbs extra-virgin olive oil
• 1 ½ tsp dried oregano
• ½ tsp red pepper flakes
• ½ tsp granulated sugar
• ½ tsp kosher salt
• ¼ tsp black pepper
• 10 g fresh flat-leaf parsleyroughly chopped
• 1 medium lemoncut into wedges

1. 1

   Preheat the oven to 220°C (425°F). Pat the shrimp dry with paper towels and season with salt and pepper. Set aside.

2. 2

   Heat the olive oil in an oven-safe 30cm skillet over medium heat. Add the shallot and cook, stirring occasionally, until softened and just translucent, about 2 minutes. Add the garlic and red pepper flakes, stirring until fragrant and the garlic is lightly golden at the edges, about 45 seconds.

   Tip: Slicing the garlic thin rather than mincing it gives you little golden chips throughout the sauce.

3. 3

   Pour in the white wine and let it bubble until nearly evaporated, about 30 seconds. Add the crushed tomatoes, dried oregano, and sugar. Stir and bring to a simmer, then let it cook until the sauce thickens slightly and tastes concentrated rather than raw, about 4 minutes. Taste and adjust salt if needed.

   Tip: The sugar isn't for sweetness — it rounds out the acidity of the canned tomatoes.

4. 4

   Nestle the seasoned shrimp into the sauce in a single layer. Tuck the feta chunks between the shrimp so they're partially submerged. Transfer the skillet to the oven.

5. 5

   Bake until the shrimp are pink and curled with opaque centers and the feta is soft and lightly golden on top, about 8-10 minutes. The sauce should be bubbling vigorously around the edges.

6. 6

   Remove from the oven and scatter the chopped parsley over the top. Squeeze lemon wedges over the skillet and serve the remaining wedges alongside.

   Tip: Leftovers keep in the fridge for up to 2 days. Reheat gently in the skillet over medium-low heat — the shrimp overcook fast, so warm just until the sauce bubbles.

• oven-safe skillet (30cm (12-inch))

Per serving

Nutritional values are estimates only.