Greek Style Shrimp in Tomato Sauce (+ 10 Tips to Better Sautéing)

Greek Style Shrimp There is something wonderful about a one-pan sauté. Sure, a quick dinner and easy clean-up would be enough to pass muster for most, but what I love is how wonderfully delicious dinner becomes as you build flavors in the pan. Starting at the bottom of the pan, there is an order to how things go; it is not a dump-it-and-go process. We often hear that fat is flavor. Certainly this is true when it comes to steaks and marbleization, but this statement also holds true with oils. Oils do more than brown the protein and keep it from sticking to the bottom of the pan. When used properly, they become infused with other tastes. This is the reason that all good soup recipes start the same way: “Coat the bottom of the pan with oil and sweat the aromatics until they soften.” This is done to extract flavors into the oil as much as it is to soften the vegetables. Just like a good pan sauce, sautéing is all about caramelization and the brown bits, or fond, that stick to the bottom of the pan. Learning how to maximize and coax these sugars out into the finished dish is the mark of a seasoned cook. But this is always where it gets tricky, since even an experienced cook can miss the mark if they aren’t focused on the task at hand. I can’t begin to count the number of times I have walked away from the stove to do another task only to return and find the pan is too hot to sauté, or how many times I have over-browned or under-caramelized a meal.

Here are my 10 essential tips for a perfect sauté: 1. The drier the protein, the better it will caramelize, and the less the oil with splatter. To get your protein as dry as possible, salt it at least a couple of hours in advance, then let it air dry in the fridge. 2. Use a properly sized, heavy-bottomed sauté pan. You want the ingredients to be snug, but not crowded. It is better to cook in batches than to have a pan that is too large. 3. Make sure your pan is hot enough. I know my pan is ready when the oil shimmies, like heat waves on the horizon on a very hot day. 4. Gently lay the protein into the oil. I burned my fingers very badly during my first stint as a line cook by dropping a piece of salmon into a pan and letting it fall towards me. What you want to do is set the tip of the protein into the oil and roll it away from you gently until you have it just about flat in the pan — then let go. When you go to turn the protein, tilt the pan a little bit, let the oil puddle to one side, then turn the protein and set the pan down. 5. Let the protein caramelize. When you think it is brown enough, brown it a little more. 6. Watch your heat. Burnt, smoking oil is not tasty. If the oil is getting too hot, turn the heat down or remove the pan from the flame completely. 7. Remember that when you add liquid to oil to deglaze the pan, it is going to splatter. So be prepared to stir; this will settle things down quickly. 8. When making a sauté with a pan sauce, the perfect stopping point is after you’ve removed the protein from the pan, deglazed the pan, and made the sauce, but not reduced it. At this point you can hold the dish for as long as you need, finish any sides, or wait for someone who is running late, then reduce the sauce when you are ready. 9. I often use the oven to finish cooking the protein while I finish my sauce, unless of course it is something like this shrimp dish; in that case, I just put the protein briefly back into the sauce to warm it through. 10. Patience is a virtue; when you’re cooking, you can’t force something to happen. If something isn’t right, stop what you are doing and take the time to make it right. You will be glad you did.   Greek Style Shrimp in Tomato Sauce with Feta 2 pounds shrimp (size 16/20), peeled and deveined Olive oil 1/4 cup shallots, minced 2 tablespoons garlic, sliced 1/3 cup dry white wine 3/4 teaspoons Turkish oregano 1/2 teaspoon red pepper flakes 1 1/2 cup tomato sauce Kosher salt and freshly ground pepper 1 tablespoon flat leaf parsley, minced 1/4 cup crumbled feta 1. Season the peeled and deveined shrimp with salt. 2. Heat a large sauté pan over medium-high heat. Add a generous amount of oil, roughly a scant quarter cup. Lay the shrimp out into the pan in a single layer (you may need to sauté the shrimp in batches, and that is fine). Sauté each side until the shrimp just begin to color. Watch the heat and make sure you aren’t burning the oil. 3. Remove the shrimp to a platter. Add the shallots and let them wilt, then add the garlic. Season the aromatics with salt and pepper. Add the oregano and the red pepper flakes followed with the wine. While the wine reduces, scrape up the shrimp bits and brown stuff from the bottom of the pan with a spoon. 4. Add the tomato sauce and bring it to a boil. Reduce the heat and let the sauce simmer for a few minutes to meld. Taste the sauce and adjust the seasoning. 5. Add the shrimp, along with half the parsley, back to the sauce, and stir them in to warm them. Once the shrimp are warm, transfer to a platter and serve topped with crumbled feta and the remaining parsley.

8 thoughts on “Greek Style Shrimp in Tomato Sauce (+ 10 Tips to Better Sautéing)

  1. I absolutely love this recipe. Looking through your blog I love all the fresh food. I’m really interested in where good food comes from. I support this company called Cayisa. They sell amazing natural jewelry to support learning gardens, sustainable farming, and more. Check them out!

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  2. Scrolling through your blog I see so many fresh wholesome foods and it makes me so happy! It’s so refreshing to read all your recipes. I can’t wait to try this recipe. I’m a blogger as well with an only slightly different cause…gardening. I love thinking about where food comes from so I work with a company called Cayisa to promote learning gardens, sustainable gardening, and reforestation. They’ve educated 78,000 kids about where their food comes from through their Seed for Seed program! Cayisa also sells some awesome jewerly to support their cause. You should check out the website (www.cayisa.com) and the blog (www.cayisa.wordpress.com)! Thanks!

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  3. Tom,
    Thank you for yet another great post! I plan on making this soon, if not tonight! What sides would you serve with this delicious dish? Please keep writing and don’t ever stop, I so enjoy and learn so much from your extremely well written posts.
    Best,
    Susan

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  4. I made this last night, but I added a bit of spicy chicken sausage since the shrimp at my market were pretty expensive ($22+ a lb). It was so good and so easy, especially with the great instructions. Thanks!

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  5. Hi Tom, thanks for a great list of tips! Some I never thought of. One question occurred to me upon reading your recipe – if the oil takes on such nice flavors from aromatics (shallots, garlic, oregano…) why not put these in before the shrimp and then the shrimp would take on more of these flavors? Instead, one generally is told to do the protein first, remove it, and add it back later; but does it have enough time to soak up all these goodies just by warming through? And might it not be more flavorful if sauteed in the flavored oil to begin with? I really enjoy your posts – keep up the good work!! marsha

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    1. It would make sense to do so wouldn’t it. The only problem is you need to heat the oil to a pretty hot temperature and the aromatics, especially the spices and garlic, that this recipe calls for would be burnt to a crisp before the shrimp were done. Thank you and I plan too.

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      1. Thanks for the reply. Good point. I think I’ll experiment with flavoring the oil, then removing the aromatics, searing the protein, then adding in a second batch of goodies as in the recipe. Takes a bit longer, but may be well worth it.

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