Srimp Saganaki

SHRIMP SAGANAKI

Ingredients

500 gr. prawns with their shells, fresh or frozen. 

(On package is written if the intestine along their backs is removed or not).

120g. olive oil

1 green pepper

1 large onion, 2 fresh green onions

6 cloves garlic, peeled

500 gr. ripe tomatoes

Little hot red pepper

1 teaspoon ground coriander sharp

2-3 sprigs rosemary

Juice of half a medium lemon

Use uncooked prawns with their shells.

Cut with the scissors whiskers and legs of the uncooked shrimp so they won’t stick in the mouth.

If you can’t find cleaned shrimp with shells, buy unclean and clean them yourself.

It is necessary to remove intestine because it is full of sand.

You need for that a big needle and a sharp knife.

Cut one cm. long the top of the shell of every shrimp in the middle of its back. Dig in the flesh carefully and find intestine. Peg needle into their flesh underneath intestine.

 Pull up slowly the needle and get whole intestine out.  If you break it into piece take out one piece at a time. .

You can buy peeled prawns but they aren’t as tasty and still you have to take of intestine.

Put into a pot olive oil, onion and garlic finely chopped.

Place pot over moderate heat.

Stir a few times and wait until onions are cooked.

Clean and wash tomatoes. Cut them in small pieces. Put them in multi and mince them.

Put into pot minced tomatoes and stir.

Put in the pot salt, coriander and rosemary and stir.

Let the sauce boil for a while.

Mince the green pepper and put it in the pot..

Add very little chili pepper and stir.

Let the sauce boil 10 minutes and add cleaned shrimps.

Stir shrimps twice and add lemon juice.

The shrimp do need a lot of cooking. In a few minutes their flesh thickens, becomes white and solid.

Once this happens remove them from heat.