What a wonderful meze for your beer, wine or ouzo! Replace Kefalotyri with Romano cheese or any other hard, white medium salty cheese. The perfect nibble.
Serves: 4 Prep. time: 25′ Cooks in: 25′ Ready in: 50′
16 large shrimps
200 g Kefalotyri cheese, cut in 4 pieces
oil for frying
1 tbsp sweet paprika
salt, freshly ground black pepper
For the sauce
500 g fresh ripe tomatoes, peeled, grated
1 tbsp tomato paste
1/5 cup extra-virgin olive oil
1 medium onion, grated
1/5 cup parsley, finely chopped
Remove shrimp shell, leaving head and tails. Wash, pat dry and refrigerate.
Sauce: In a medium pan and on medium heat, heat olive oil and cook onion until translucent, stirring often for 3-4 minutes. Add grated tomatoes and tomato paste dissolved in half cup of water. Simmer for 10 minutes. Season with salt and pepper.
Transfer sauce in a baking dish and place shrimps on top. Cover with aluminium foil and bake in a preheated oven at 180oC for 15 minutes.
In the meantime, heat one cup of frying oil in a small non-stick frying pan, brush cheese with water and dust with flour. Fry until nicely colored on both sides.
Take shrimps out of the oven, sprinkle with parsley and top with the four pieces of fried cheese. Sprinkle with paprika and serve hot.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Σαγανάκι γαρίδας με τηγανητό κεφαλοτύρι