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Garides Kerkyraikes (Corfiot Shrimp) | Serves Two
C
hef Maria Loi introduces us to the magical island of Corfu. Maria joins Chef Tasos Andriotis to serve up a seaside feast. On the menu are Fish Soup, Prawns Saganaki with Feta, Smoked Monkfish, Anchovies Saganaki, and Grilled Wild Greens. Inspired by the flavors of this meal, Maria creates some delicious dishes back in New York, including Corfiot Shrimp and Monkfish Lobster-Style. Watch it all come together on Season Two of The Life of Loi on Sat (5/11) at 12pm on GBH 2.
INGREDIENTS
• 10 colossal shrimp (10–15 count), shelled, deveined, and tails on • 3–4 garlic cloves, minced or smashed • 2 ounces white wine • 3–4 tbsp olive oil, plus more for garnish • 2 medium tomatoes, grated • 1 tbsp tomato paste • Salt and freshly ground black pepper to taste • 4 tbsp chopped fresh parsley or dill, plus two sprigs for garnish • 4 ounces feta cheese • Lemon zest, for garnish TO PREPARE STEP 1 Heat a medium sauté pan over medium-high heat. Add the shrimp and allow to cook for 2 minutes, until shrimp begin to look pink and opaque. Turn the shrimp over. STEP 2 Add the garlic to the pan. Add wine, swirling to release the fond at the bottom of the pan. Cook for approximately 2 minutes. STEP 3 Reduce heat to medium. Add olive oil, grated tomato, and tomato paste. Stir to combine. Season with salt and pepper to taste. STEP 4 Add chopped parsley to the pan. Reduce heat to low. Add the feta cheese. Stir to combine and to allow cheese to melt, approximately 2–3 minutes. STEP 5 Drizzle with olive oil. Sprinkle with lemon zest and serve with reserved parsley sprigs. Note: You may adjust the shrimp size, depending on what’s available in your market. Cooking time may vary.
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