For the shrimp saganaki, first put the shrimp in a pot with enough water so that all the shrimp are submerged. Boil the shrimp for 5 minutes, and then drain.
Keep the water. Put about 1 tablespoon of olive oil in a frying pan. Sauté the onion briefly until soft. Add the finely chopped garlic, parsley, white wine, tomatoes and finely chopped chili, simmer with the remaining olive oil for about 20 minutes.
Then add finely chopped olives and simmer for another 10 minutes to get a creamy consistency and make it like a fine sauce.
If it gets too dry, you can add a few tablespoons of the shrimp cooking water. After 30 minutes, add the peeled shrimp (with head and tail) and simmer for another 5 minutes.
Just before the end of the cooking time, also add the feta to the pan and let it fry briefly. If you prefer the feta to be softer, leave it in the pan longer (works without heat).
Then season the feta with salt and pepper. Sprinkle the shrimp saganaki with chopped olives and parsley and decorate.
Preparation Tip:
The shrimp saganaki can be served with garlic bread, otherwise with some pita rolls and a feta dip.
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