Shrimp Saganaki

Today's recipe is yet another from Hello Fresh!  I did end up ordering a second box because of this recipe.  I have to say, it was worth it!  Shrimp Saganaki is a Greek style spicy tomato and olive based dish.  Tomorrow, I am going to try to get up early enough to sear some short ribs to make braised short ribs ragu again (http://csafoodie.blogspot.com/2014/07/braised-short-ribs.html).  I have another spaghetti squash left and thought this would be perfect for the ragu (and I need to use the short ribs!).

Shrimp Saganaki
Recipe courtesy of Hello Fresh!

• 10 oz Shrimp
• 1 Onion
• 2 cloves Garlic
• 1 can Diced Tomatoes
• 1/4 tsp Chili Flakes
• 2 oz Feta
• Fresh Parsley
• 3/4 C Israeli Couscous
• 1 oz Olives
• 1 T Olive Oil

 1. Preheat oven to 400 degrees.  In a small pot, bring 1 1/2 cups water to a boil with a pinch of salt.  Peel, halve and thinly slice the onion.  Crush the garlic with the side of your knife.  Coarsely chop the parsley and olives.

2. Heat 1 tablespoon oil in a large pan over medium-high heat.  Season the shrimp with salt and pepper and sear for 2 minutes.  We will continue to cook these later, but we want to get a nice sear on them.  Set aside.

3. In the same pan, add the onion, garlic and as many chili flaces as you dare.  Season with salt and pepper and cook for 5 minutes, until softened.  Add the tomatoes and olives and cook for 5 minutes more, until flavors have melded.  Taste and season with salt and pepper.

4. Add the couscous to the boiling water and simmer for 8-10 minutes, or until al dente.

5. Transfer the sauce to a baking dish.  Place the shrimp on top and sprinkle with the feta.  Bake for 5-7 minutes, until shrimp have cooked thoroughly.

6. Serve the baked saganaki over the couscous.  Sprinkle the parsley on top!