Ingredients
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Ingredients for the Shrimp Saganaki:
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1 kg large Shrimps
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2 tablespoons olive oil
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2 spring onions, finely chopped
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2 cloves garlic, finely chopped
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2 shots Limoncello liqueur
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1 shot white wine
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20 cherry tomatoes, chopped into small pieces
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100 g goat’s milk cheese
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Sea salt
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Ground black pepper
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1 tablespoon parsley, finely chopped
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Ingredients for the garlic and potato dip:
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2 medium size potatoes
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2 cloves garlic
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15 leaves parsley
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1/3 cup olive oil
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Salt
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Pepper
Instructions
Purchase the cleaned Shrimp (without shells or heads) from one of the Blue Island Fish Markets
for the Shrimp Saganaki:
Using a frying pan, fry the garlic and onion in olive oil until soft, add the cherry tomatoes and cook for 3 – 4 minutes. Douse with the wine and allow it to evaporate. Then add the shrimps and cook for another 2 minutes.
Add the Limoncello and stir. Season with salt and pepper and add the parsley. Remove from the heat and transfer to a baking dish. Crumble the goat’s milk cheese on top and cook under the grill for about 5 minutes.
for the garlic and potato dip:
Boil the potatoes and put them in a bowl. Put the olive oil, garlic, salt and pepper in a blender. Blend until the garlic is mashed. Then add the parsley leaves and blend gently. Pour the mixture onto the potatoes and mash with a fork.
Serve the Shrimp Saganaki together with the garlic and potato dip.
Bon appétit!
From Chef Noel Christo Bassil
