Home cooks can replicate Greek seafood dish with microwave side

Linda Gassenheimer published a recipe for Shrimp Saganaki that allows home cooks to prepare a Greek restaurant dish in a single kitchen session. The method combines a simmering tomato and shrimp stew with a zucchini and rice side dish that cooks in the microwave.

The dish takes its name from the sagani, a traditional two-handled pan used to prepare the meal in Greek cuisine. Gassenheimer stated that she visited a new Greek restaurant and enjoyed the dish before deciding to create a simplified version for home use. The restaurant version features succulent shrimp simmered in a flavorful tomato sauce and topped with crumbled feta cheese.

The cooking process is designed to be efficient. The cook starts the sauce on the stovetop and microwaves the side dish while the sauce simmers. This parallel workflow reduces the total time required to prepare the meal.

The recipe calls for three-quarters of a pound of shrimp, one cup of frozen chopped onion, and two teaspoons of minced garlic. These ingredients are sautéed in olive oil before the addition of one cup of finely chopped canned tomatoes, one teaspoon of dried oregano, a pinch of red pepper flakes, and one-quarter teaspoon of sugar. The mixture simmers for five minutes.

While the sauce simmers, half a pound of zucchini cut into half-inch pieces is placed in a microwave-safe bowl. The zucchini cooks on high for three minutes. The cook then adds one and one-half cups of microwaveable brown rice to the bowl. This combined vegetable and rice mixture cooks for one minute or according to package instructions. The rice and zucchini are tossed with two teaspoons of olive oil and seasoned with salt and pepper.

After the initial five-minute simmer, the shrimp are stirred into the tomato sauce. The mixture simmers for another two minutes. Two tablespoons of chopped parsley are mixed into the sauce. The skillet is then placed under the broiler for several minutes, and one-third cup of crumbled feta cheese is sprinkled over the top.

The recipe yields two servings. Each serving contains 579 calories, 20.4 grams of fat, 45.9 grams of protein, and 56.1 grams of carbohydrates. The dish also contains 301 milligrams of cholesterol and 498 milligrams of sodium.