The Traveling Tomato - Greece, Beyond the Salad

The Traveling Tomato - Greece, Beyond the Salad

                                Shrimp Skordalia

The tomato became popular in Greece somewhere around the mid-1800s. The tomato is ever present in this delicious, fresh, and healthy cuisine. I would feel remiss not to mention that the study of the popular “Mediterranean Diet” began in Crete. Because of the blaring sun and the scarcity of rain, most of the Island’s vegetables are small in size but incredibly flavorful.

Through the years of preparing Greek-inspired meals, I familiarized myself with indigenous ingredients tasted upon my travels to this sun-drenched country. My most recent memories of the Greek islands are that of a sea that flows like liquid turquoise and cliffs dotted with white houses and unique chimneys to identify them. The Tavernas serve Mezze (tapas style appetizers) under shade trees dripping with lemons; I observe the occupants sharing glasses of chilled white wine or maybe an Ouzo? Figs, almonds, sweet pastries, then, a nap! Greece is a garden thriving in sunshine and is “picky” on what her climate will let flourish. She is visual and tangible.

Today I am sharing a recipe inspiration from Agalia Kremezi, a Julia Child award winner. In her book, “Foods of the Greek Islands," Agalia explains that “Shrimp Skordalia” is not a traditional dish and was most likely created for tourists. It eventually caught on and became enjoyed by locals as well. I prepare this dish as an appetizer or as a main course. Crusty bread for serving is a must.

             Shrimp Skordalia – Shrimp baked in Tomato Sauce

4 Servings

Ingredients:

¼ cup of extra virgin olive oil

½ cup of finely chopped onion

½ teaspoon crushed red pepper flakes

3 cloves garlic, minced

1 ½ pounds of medium shrimp, peeled and deveined, tails left on

½ cup finely diced fresh ripe tomato, drained in a colander for 5 minutes

Salt

2/3 of a cup grated hard feta cheese (Place in the fridge overnight uncovered to dry)

¼ cup of chopped flat leaf parsley

Preheat oven to 400 degrees

Directions:

In a large skillet, heat the oil and saute the onion over medium heat until soft. Add pepper flakes and garlic and cook for 30 seconds. Add shrimp and saute for 2 minutes or until they start to firm up. Add the tomato, salt and cook a few minutes more until sauce begins to thicken. Transfer to a baking dish or into four individual gratin dishes.

Bake in the oven for 10 minutes or until sauce bubbles. Sprinkle with the cheese and bake for three minutes more. Sprinkle with parsley and serve.

Inspirations:

a.       Crusty bread to sop up the juices

b.       Serve as a main course over orzo pasta

c.       Capers, olives and fresh oregano to garnish