Shrimp Saganaki with Rice

Ingredients

Quantities are for one portion.

• 50 gfeta cheese, crumbled
• 1 tspdried oregano
• 10 mlwhite wine
• 15 mlolive oil
• salt and pepper to taste
• 1onion, diced
• 70 gwhite rice
• 150 gcanned diced tomatoes
• 2garlic cloves, minced
• 150 graw shrimp, peeled and deveined

Method

1. Cook the dry white rice in salted water until soft and fluffy. Set aside to keep warm.
2. Heat the olive oil in an ovenproof pan over medium heat. Sauté the diced onion until translucent.
3. Stir in the minced garlic and dried oregano, cooking until fragrant.
4. Pour the white wine into the pan, followed immediately by the diced tomatoes. Simmer until the sauce reduces and thickens slightly.
5. Nestle the raw shrimp into the tomato sauce, cooking briefly until they just start to turn pink.
6. Scatter the crumbled feta cheese evenly over the top of the shrimp and sauce.
7. Place the pan under a hot grill until the cheese melts slightly and edges brown. Serve immediately over the rice.