Shrimp Saganaki

This classic Greek recipe combines sweet, briny shrimp, tomatoes, feta, dill, and olives in a one-pot dish that’s on the table in minutes. Spot shrimp add an unexpected lobster-like flavor and are sweet and tender. Olives are optional, but highly encouraged as is fluffy warm pita for soaking up the delicious sauce.

• ¼ cup extra-virgin olive oil
• 1 medium yellow onion, thinly sliced
• Crushed red pepper flakes
• 1 pound  ripe tomatoes, coarsely chopped or one (14-ounce) can diced tomatoes
• Kosher salt
• 1 pound peeled and deveined medium shrimp, such as spot, sidestriped, or Louisiana gulf shrimp 
• ¼ cup pitted kalamata olives, coarsely chopped
• 2 tablespoons chopped fresh dill
• 4 ounces Greek feta, coarsely crumbled
• Warm pita for serving

In a medium skillet, heat the oil over medium-high heat until shimmering. Add the onion and red pepper flakes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes and cook until softened, crushing with the back of a wooden spoon if using fresh, about 5 minutes.

Add the shrimp and olives and season lightly with salt. Cook, stirring occasionally, until the shrimp are curled and cooked through, 2 to 3 minutes. Stir in half of the dill and feta and cook just until the cheese is heated through, about 1 minute.

Transfer to plates, sprinkle with the remaining dill and feta and serve with warm pita.

The vibrant medley of sweet tomatoes, briny shrimp, and tangy feta in shrimp saganaki calls for wines that enhance these bold flavors without overpowering them. Crisp assyrtiko or zesty New Zealand sauvignon blanc all make excellent pairings.

Dried dill will work here if you can’t find fresh. Use 2 teaspoons dried in place of the 2 tablespoons fresh.