Shrimp Saganaki

You will need about 350 gr Frozen peeled shrimps.

If using frozen, thaw and pat them thoroughly dry first.

If using fresh, peel and devein them, then rinse and pat dry.

Heat 3 ¹/₄ tbsp Olive oil extra virgin in a skillet over medium heat. Add:
- finely chopped ¹/₄ head Onions
- minced 2 cloves Garlic
- 1 tsp Oregano dried
- ¹/₄ tsp Crushed Chili.
Sauté for 2–3 minutes until softened and fragrant.

Stir in 400 gr Canned Diced Tomatoes and about 60 ml Water. Optionally, you can replace the water with the same amount of white wine for an even richer flavor.
Season with ¹/₂ tsp Table salt and ¹/₂ tsp Black Pepper - Powder. Simmer for 12–15 minutes until the sauce thickens slightly but remains saucy.

Add the dried shrimp to the sauce and cook for 2–3 minutes until they turn pink. It is important not to overcook the shrimp, as they quickly become rubbery—keep the cooking time short (~2–3 minutes).

Crumble 150 gr Feta Cheese over the top and remove from the heat immediately.

Garnish with freshly chopped parsley and serve immediately.