This was filmed about 6 months ago so you can tell the taste tester is a lot smaller. Ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. Enjoy! ▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast The newest video is Italian vinegar chicken, creamy polenta, and roasted broccolini. ▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/ Thanks for liking our recipes and videos and sharing our family table each week.
Kids grow up way too fast! Your son has changed a lot since I started to watch your videos about a year ago. You have a very successful YT channel. Obviously people like your food, or like watching you make it. I'm going to try your sauerbraten.
You are absolutely kicking butt!! Great easy delicious recipes and I just LOVE the family being involved. You are all just plain awesome, you Tara and James (The Taste Tester) are sooooo cool.
I loved the spiciness debate 😂 Congratulations once again for nailing another Greek recipe! The whole family's knowledge in food and ingredients is impressive 👏🏻 much love from Greece!
Great recipe! And not difficult... Personally, more olives for me... And then, there's James - What an articulate young man! And obviously fond of his food - Well done, Mum and Dad, for exposing this young man's palate to the vast palette of flavours and textures in all your recipes. Wonderful. 🖖
"I left a few tails on to annoy some people." LOL It looks wonderful, but I agree with your son: A dash of red pepper flakes might be a great addition.
Although I am not a fan of tails on shrimp in a dish that is not meant to be finger food, I don't generally comment about it. The idea that people who like them can leave them and people who don't like them can remove them is not a difficult concept to understand. I fully support and encourage you poking back at those who get their panties in bunch if people don't share their preferences. Yamas!
Tara, THANK YOU for correcting him!! As a life-long Long Islander (of almost 70 yrs), every time he says "in" Long Island, I cringe - haha! Love your channel. Every recipe works :)
I keep a small bottle of ouzo at home just for shrimp dishes, they're a match made in Heaven! In Greek restaurants they use a ton of concentrated tomato juice, so you actually get some sort of thick tomato sauce with some shrimps and feta floating in it and you need lots and lots of grilled bread to sweep it with. Yours is a deluxe version of the dish (looks amazing!).
I almost always leave tails on my shrimp. It may be an illusion but they appear to not shrink as much. And they are pretty. Love the taste tester. So cute! His honesty is great.
Hi Jim, it's Mike Florence and I trust you and your good lady are well. To be honest, I'm still up to my elbows in flour making the Crumb Cake from your last recipe. However, I will definitely give this delicious and spicy shrimp recipe a go. The Greeks sure do seafood really well. Many thanks Jim, cheers, Mike.
Just wanted to say that I made the crumb cake recipe, too. There were 2 small issues: 1) I was on the website and used the handy provided tool to double the recipe to make a half sheet pan. Unfortunately, the doubler only doubles the volume measurements and not the weights. If you use that feature, remember to double the weight measurements by hand if you're going to use those. 2) The recipe said to reduce the temp and time if you use a convection oven. My first pass turned out with an underdone cake, and I think it was because of this. By the time the middle would have been fully cooked (again, for a doubled half sheet tray), the edges would've dried out. I think only use the convection oven suggestions if you have a commercial grade convection oven. If you have a regular consumer grade oven with a convection feature, probably stick to he standard temp and time suggestions. Other than those avoidable hiccups (probably easier caught by a more experienced baker, but that's not me 🙂), the crumb cake was fantastic! Highly recommended!
Hi Man, it's Mike and thanks very much for your helpful comments. I didn't attempt the doubler. Using my home convection oven, I followed the time and temperature suggestion but for the last five minutes I upped the temperature and finished with a nice golden crumb. Cheers, Mike. @@neekondrums
This dude is freakin awesome. This guy is literally an amalgamation of every great New Yorker I’ve ever met. If you had to travel to New York for work for the first time and you were lost, this is the dude that would tell you EXACTLY how to get where you needed to, and the entire time talk about public transportation like, “I know right?? It’s terrible! They make it like reading reading hieroglyphics!”, just to be nice, in that New York accent of his, and then give you his umbrella in the rain 😂🤣 love this channel and I’ve made several of the dishes after watching!
I made this recipe tonight and it was great. The only thing I added was some fresh sautéed/squeezed spinach that I cooked first. Thanks for the recipe! I will check out some of your other videos to see if I can find some other hidden gems! The best part of your recipes is that they are tested out by your son! I think many kids won’t eat or even try many different foods, but you are raising a young man that will try different things and give you an honest opinion. He doesn’t seem like he is just saying stuff is good so people will watch the videos, and he is telling it like it is.
Yum! I watch your recipe videos for stress relief AND for the fabulous food. Oh, and The Taste Tester! He is so great! Your banter is getting so much more involved. It’s been fun watching him grow up and develop such a refined taste and delivery. 👍👍 Tara’s off camera comments are delightful, too. And her critiques are so interesting. One question. Where’s the plaid chair? I miss it. 🤣
hey there and greetings from schnitzel-land germany! as someone who visited greek alot like cretes and rhodes, i can and i have to say this is really something you can and will get there a lot especially in those tiny two-table-restaurants near the harbors! thx for your great videos!
Oooh! This looks so delicious! I definitely have to try this! I found your channel a week ago and I love the way you're cooking. It's without making a show out of it and you explain every step very well. Thank you. Greetings from Germany 👋
“Remember, when he finishes the dish that does not have any bearing on what he’s going to give it” 🤣 The taste tester is hungry but still not a pushover 😂
Jim, I got an email from Patreon today with a big picture of you making a video. The shot showed the very sophisticated video equipment above your head which explains why your current videos far surpass those you made by yourself years ago which failed to make you look as handsome as you really are. Lighting is everything! Loved this shrimp presentation as well as your family's participation. James is priceless! You added hot red pepper flakes to both the shrimp and then later to the sauce. I guess James may be accustomed to your more heavily spiced preparations like the fra diavolo dish he mentioned. Congratulations on his well-earned 9 rating! Thanks for your twice-a-week presentations! Love them! - Marilyn
This recipe looks delicious 😋 😋😋 Long Islander-out east ❤ Brauns has the best shrimp. In a pinch you can buy a good size bag of large frozen shrimp from LIDL for $7.99. Another winner! ❤
This Greek approves ! Well done guys ! Please tell me you got the Feta from a Greek deli or shop? Where's the Kefalotyri ? You gotta use this cheese next time. Need more pitas hahahah!
Looks great! Sadly, my "other half" has problems with onions in anything other than very small quantities. Maybe I'll try this with fennel as a substitute, using wine rather than Ouzo.
Looks really tasty, definitely will give this one a go! It looked like you added a good amount of red chili flakes, so I was thinking James might think it’s too spicy, big surprise there. Tails on doesn’t bother me, they are easy to remove, it’s when a fish is served with bones I won’t order unless you can request removing them for service. Great job Jim, thanks for sharing. Note: What daughter?😉
I don't understand why someone would be offended if tails were on or off shrimp! If you want them , keep them on, if not, take them off! Simple. Either way, the recipe looks great!
I have never been in USA, but very often visited Greece as a turist. The flambe part is a American/Greek thing. You won't see that in Greece. But your Shrimp Saganaki looks better then the greek version 🙂
I despise ouzo, so will try with a dry white wine or dry vermouth. I ~may~ add a pinch of (toasted, crushed) fennel to compensate. Otherwise, looks gorgeous.
Love your critic give him a high five 😂 its really great to make him develop the critical sense. Its easy to say its just good but nothing is ever perfect
I been working in restaurants since a kid and yeah I get it the shrimps tail makes it look good or whatever but at my house I haven't been had a shell in May shrimp since 2006
I always worry about putting tomatoes and tomato sauce in my cast iron pan. But I know if you season the pan correctly it shouldn't be a problem. This recipe looks fantastic. The old Italian adage of no dairy with seafood is antiquated and not even all Italians believe that. Feta cheese and shrimp are delicious together.
No problem, removed everything from the pan and place on the serving plate just rinse out the pan, wipe dry and then heat and oil the next morning, if you think your pan is seasoned enough, then you have zero to worry about.
The thumbnail was terrific it has to be said, but i'm subbed to this channel bell on. As such, I typically watch your videos the day they come out and look forward to it. But having a nice thumbnail surely must bring in more new viewers
Uhm... I watched the video completely, I looked at the printed recipe... But... To what temperature do you set your oven? It's not mentioned anywhere. 🤷🏼♀️ Doesn't matter - my pan has a temperature limit. All I can say - absolutely delicious! 😋🤤👍
Hi, you are just using the broiler setting. I double checked the print recipe instructions and it is mentioned in step 1 of the "completing the shrimp saganaki" part.
@@SipandFeastOK thanks - didn't see this. 🙈. Guess ovens here (I'm across the ocean in Europe) are a bit different. 😊 But anyways - I found a solution, it worked and I absolutely enjoyed the dish.
I would think substituting Ouzo with white wine would dramatically change the flavor profile of the finished dish no? Since Ouzo has a strong anise (like licorice) flavor and white wine is more of a subtle floral and fruit flavor? Although, with the other ingredients in this recipe, maybe it's lost amongst the other flavors anyway?
Hi guys I love your show it's a feelgood thing for me and my wife 😄 We live in Norway by the way😁 You seem like the arctypical american italiens and we wonder have you ever been to Italy and if so what were your experiences?
Looks delicious I love your channel and your Long Island accent.You are such a new Yorker, LO.L between the ingredients you're using for the brine and then the feta cheese & the olives I would think this dish would be entirely too salty, But nevertheless if I try it I'll probably just make a few alterations. The fact that it has lots of onions, garlic, crush, red pepper.Yeah, I'm all about that.And shrimp is a succulent protein that I thoroughly enjoy.I'm just not a fan of feta cheese
I don’t know where on Long Island you are,but I am just over the boarder in Queens,and you can get really good quality pita at the Indian supermarkets at about 256th st on Hillside Ave,Apna Bazaar,always has plenty,with,or without pockets,they have panini breads,all sorts of naan,roti,any flat bread you would like,hrs 24/7Also in the same area is Premium,and Patel Brs. 10 flat breads to a package,I am never without,freezes very well.
I live in Greece, but I'm the only person in my family and friend group who doesn't like feta or cheese for that matter, so as far as I was concerned, saganaki was always off the table (pun intended) haha, looks great though!
There is a lot of flavor in shrimp shells, (which I know, you know) so I always use them in some form of cooking. Huh, a New Yorker. Well nobody's perfect. Thanks for the recipe.
This might be a dumb question but what's the point of leaving the tails on the shrimp? I would think more flavor would penetrate the shrimp with the trails removed, and leaving them on you have to remove them yourself with either a knife and fork or your hands before you eat them.
This was filmed about 6 months ago so you can tell the taste tester is a lot smaller. Ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. Enjoy!
▶🎥Become a Patreon member for full meal videos: www.patreon.com/sipandfeast The newest video is Italian vinegar chicken, creamy polenta, and roasted broccolini.
▶📝Our Newsletter with free weekly new recipes: www.sipandfeast.com/subscribe/
Thanks for liking our recipes and videos and sharing our family table each week.
ago?
My wife wondered why James was at track practice in the fall. A six month delay explains it.
Kids grow up way too fast! Your son has changed a lot since I started to watch your videos about a year ago. You have a very successful YT channel. Obviously people like your food, or like watching you make it. I'm going to try your sauerbraten.
You are absolutely kicking butt!! Great easy delicious recipes and I just LOVE the family being involved. You are all just plain awesome, you Tara and James (The Taste Tester) are sooooo cool.
itssa teenager!!!! so cool. congrats!
There you go. The best taste tester in the business. Well done PARENTS.
I loved the spiciness debate 😂 Congratulations once again for nailing another Greek recipe! The whole family's knowledge in food and ingredients is impressive 👏🏻 much love from Greece!
Wait, is it not supposed to be spicy?
@@48Boxer not really, but some add more black pepper/chilly flakes for that extra spice 🔥
Agreed… your comments are 💯 on the money…. I love this channel…. Great cooking and entertaining….
@@giorgosapo4508just quoting James
You've got a nice New York accent. You're not winey and obnoxious. Sincerely, a fan from South Dakota.
And another from Florida.
Another winner. Worth mentioning that Ouzo would add a noticeable anise (licorice) flavor to the dish.
Am I allergic to shrimp?
- Yes.
Did I watch the whole video?
- Also, yes.
Great recipe! And not difficult... Personally, more olives for me...
And then, there's James - What an articulate young man! And obviously fond of his food - Well done, Mum and Dad, for exposing this young man's palate to the vast palette of flavours and textures in all your recipes. Wonderful. 🖖
"I left a few tails on to annoy some people." LOL It looks wonderful, but I agree with your son: A dash of red pepper flakes might be a great addition.
If I could give you an extra like for the fact you left the shrimp tails on to annoy people I would! : ))))
I’m team tails on !😂
👍
Awesome review! That boy can hold his own 😊
Although I am not a fan of tails on shrimp in a dish that is not meant to be finger food, I don't generally comment about it. The idea that people who like them can leave them and people who don't like them can remove them is not a difficult concept to understand. I fully support and encourage you poking back at those who get their panties in bunch if people don't share their preferences. Yamas!
This dish looks delicious. Special part of video after Dad cooked a great meal is James taste testing and rating. 👍
Tara,
THANK YOU for correcting him!! As a life-long Long Islander (of almost 70 yrs), every time he says "in" Long Island, I cringe - haha!
Love your channel. Every recipe works :)
I keep a small bottle of ouzo at home just for shrimp dishes, they're a match made in Heaven! In Greek restaurants they use a ton of concentrated tomato juice, so you actually get some sort of thick tomato sauce with some shrimps and feta floating in it and you need lots and lots of grilled bread to sweep it with. Yours is a deluxe version of the dish (looks amazing!).
Hello from Italy
I love Greek food ❤🇬🇷
I almost always leave tails on my shrimp. It may be an illusion but they appear to not shrink as much. And they are pretty. Love the taste tester. So cute! His honesty is great.
I actually agree.I think it stops them from shriveling up and I'm one of those people that eats with my hands.I'll pick him up by the tail LO.L
Hi Jim, it's Mike Florence and I trust you and your good lady are well. To be honest, I'm still up to my elbows in flour making the Crumb Cake from your last recipe. However, I will definitely give this delicious and spicy shrimp recipe a go. The Greeks sure do seafood really well. Many thanks Jim, cheers, Mike.
Just wanted to say that I made the crumb cake recipe, too. There were 2 small issues: 1) I was on the website and used the handy provided tool to double the recipe to make a half sheet pan. Unfortunately, the doubler only doubles the volume measurements and not the weights. If you use that feature, remember to double the weight measurements by hand if you're going to use those. 2) The recipe said to reduce the temp and time if you use a convection oven. My first pass turned out with an underdone cake, and I think it was because of this. By the time the middle would have been fully cooked (again, for a doubled half sheet tray), the edges would've dried out. I think only use the convection oven suggestions if you have a commercial grade convection oven. If you have a regular consumer grade oven with a convection feature, probably stick to he standard temp and time suggestions.
Other than those avoidable hiccups (probably easier caught by a more experienced baker, but that's not me 🙂), the crumb cake was fantastic! Highly recommended!
Hi Man, it's Mike and thanks very much for your helpful comments. I didn't attempt the doubler. Using my home convection oven, I followed the time and temperature suggestion but for the last five minutes I upped the temperature and finished with a nice golden crumb. Cheers, Mike.
@@neekondrums
This dude is freakin awesome. This guy is literally an amalgamation of every great New Yorker I’ve ever met. If you had to travel to New York for work for the first time and you were lost, this is the dude that would tell you EXACTLY how to get where you needed to, and the entire time talk about public transportation like, “I know right?? It’s terrible! They make it like reading reading hieroglyphics!”, just to be nice, in that New York accent of his, and then give you his umbrella in the rain 😂🤣 love this channel and I’ve made several of the dishes after watching!
I made this recipe tonight and it was great. The only thing I added was some fresh sautéed/squeezed spinach that I cooked first. Thanks for the recipe! I will check out some of your other videos to see if I can find some other hidden gems! The best part of your recipes is that they are tested out by your son! I think many kids won’t eat or even try many different foods, but you are raising a young man that will try different things and give you an honest opinion. He doesn’t seem like he is just saying stuff is good so people will watch the videos, and he is telling it like it is.
I can hear Tara laughing the background at the end, that was epic 🤣 Awesome one pan dish 💯
Love the looks of this recipe and can't wait to make it.
Yum! I watch your recipe videos for stress relief AND for the fabulous food. Oh, and The Taste Tester! He is so great! Your banter is getting so much more involved. It’s been fun watching him grow up and develop such a refined taste and delivery. 👍👍 Tara’s off camera comments are delightful, too. And her critiques are so interesting. One question. Where’s the plaid chair? I miss it. 🤣
Made this last night. Very good!
Definitely will be making this dish. I always need a new recipe for shrimp and I love feta so this one looks like a winner, again.
Ha-I clicked on the video because you have great recipes, like this one. We always have these ingredients on hand. Thanks.
Not an emoji showing me falling out of my recliner laughing at "Annoying Long Islander" Great recipe and video.
Trish dropping the knowledge! love it!
I’m on the island of Corfu now and I had a muscle saganaki last night and it was outstanding
hey there and greetings from schnitzel-land germany! as someone who visited greek alot like cretes and rhodes, i can and i have to say this is really something you can and will get there a lot especially in those tiny two-table-restaurants near the harbors! thx for your great videos!
Ohhh this looks so good !
Love the presentation, love all the pictures, this recipe looks amazing!
Oooh! This looks so delicious! I definitely have to try this! I found your channel a week ago and I love the way you're cooking. It's without making a show out of it and you explain every step very well. Thank you.
Greetings from Germany 👋
Can't wait to try this one - I love shrimp and I love feta so I already know this is going to be a hit for me! Looks easy too!
I've said before how much I enjoy the Long Island accent, But "spatular" sent me over the edge. Authentic. Props.
“Remember, when he finishes the dish that does not have any bearing on what he’s going to give it” 🤣 The taste tester is hungry but still not a pushover 😂
great vid S&F!
youre dishes are almost always on the butane burner one pan dishes and i am here for it.
What does James cook?
James cracks me up!❣️
Best review ever.
slick editing from metal spatula to wooden spatula :)
Great stuff as always.
Looks sooo amazing I love greek food
The taste tester knows his stuff!
Jim, I got an email from Patreon today with a big picture of you making a video. The shot showed the very sophisticated video equipment above your head which explains why your current videos far surpass those you made by yourself years ago which failed to make you look as handsome as you really are. Lighting is everything! Loved this shrimp presentation as well as your family's participation. James is priceless! You added hot red pepper flakes to both the shrimp and then later to the sauce. I guess James may be accustomed to your more heavily spiced preparations like the fra diavolo dish he mentioned. Congratulations on his well-earned 9 rating! Thanks for your twice-a-week presentations! Love them! - Marilyn
Greetings from Adelaide Australia to you in Long Island. Great episode
Love this recipe, what is there not to like? ❤
This recipe looks delicious 😋 😋😋 Long Islander-out east ❤ Brauns has the best shrimp. In a pinch you can buy a good size bag of large frozen shrimp from LIDL for $7.99. Another winner! ❤
Mmmmmm yum! That looks delicious! Love your accent! ( I’m British)
This Greek approves ! Well done guys ! Please tell me you got the Feta from a Greek deli or shop? Where's the Kefalotyri ? You gotta use this cheese next time. Need more pitas hahahah!
Looks awesome....never gonna make this cause I don't want to die, but it looks amazing
Looks great…we will try it! Side note…my Hubbie could only hear the video and thought it was Vince Vaughn cooking! 😊
Try adding a medium Aleppo pepper at the end. Has a more depth than hot pepper flakes.
Looks great! Sadly, my "other half" has problems with onions in anything other than very small quantities. Maybe I'll try this with fennel as a substitute, using wine rather than Ouzo.
Taste tester is adorable!
Dish looks very good but I have to say that the taste tester is very knowledgable!😊
Love the Taste Testers palate!
Love your cooking
Looks really tasty, definitely will give this one a go! It looked like you added a good amount of red chili flakes, so I was thinking James might think it’s too spicy, big surprise there. Tails on doesn’t bother me, they are easy to remove, it’s when a fish is served with bones I won’t order unless you can request removing them for service. Great job Jim, thanks for sharing.
Note: What daughter?😉
Nice recipe
I love shrimps!! ❤
I don't understand why someone would be offended if tails were on or off shrimp! If you want them , keep them on, if not, take them off! Simple. Either way, the recipe looks great!
I have never been in USA, but very often visited Greece as a turist. The flambe part is a American/Greek thing. You won't see that in Greece. But your Shrimp Saganaki looks better then the greek version 🙂
Yum! I'm so glad you didn't include that Greek Pine Sol, AKA ouzo!
I despise ouzo, so will try with a dry white wine or dry vermouth. I ~may~ add a pinch of (toasted, crushed) fennel to compensate. Otherwise, looks gorgeous.
He is in Lawn Guy Land. Where all the lawn guys live. lol
I love how salty he is. Gotta love the brutal honesty.
Love your critic give him a high five 😂 its really great to make him develop the critical sense. Its easy to say its just good but nothing is ever perfect
I been working in restaurants since a kid and yeah I get it the shrimps tail makes it look good or whatever but at my house I haven't been had a shell in May shrimp since 2006
I'm from across the sound from you guys....all we need to hear is the "looong" to know :D :D :D
I always worry about putting tomatoes and tomato sauce in my cast iron pan. But I know if you season the pan correctly it shouldn't be a problem. This recipe looks fantastic. The old Italian adage of no dairy with seafood is antiquated and not even all Italians believe that. Feta cheese and shrimp are delicious together.
No problem, removed everything from the pan and place on the serving plate just rinse out the pan, wipe dry and then heat and oil the next morning, if you think your pan is seasoned enough, then you have zero to worry about.
Jim is such a dad 😂
Question - what might you serve with it other than just the pita bread?
The thumbnail was terrific it has to be said, but i'm subbed to this channel bell on. As such, I typically watch your videos the day they come out and look forward to it.
But having a nice thumbnail surely must bring in more new viewers
Gotta love that kid. ❤️
I'm ON Long Island as well!
I'm actually snacking on feta while watching this lol... Looks excellent as always!
A great snack!
What size cast iron pan did you use? The largest I have is 12”.
“Well you told me to get water” lol
Hilarious
Uhm... I watched the video completely, I looked at the printed recipe... But... To what temperature do you set your oven? It's not mentioned anywhere. 🤷🏼♀️ Doesn't matter - my pan has a temperature limit. All I can say - absolutely delicious! 😋🤤👍
Hi, you are just using the broiler setting. I double checked the print recipe instructions and it is mentioned in step 1 of the "completing the shrimp saganaki" part.
@@SipandFeastOK thanks - didn't see this. 🙈. Guess ovens here (I'm across the ocean in Europe) are a bit different. 😊 But anyways - I found a solution, it worked and I absolutely enjoyed the dish.
I usually leave tails on most of the time...I don't know this dish at all, looks delicious!
Omg this kid is so funny and the dad is like look that s how it’s suppose to taste llololol
This looks fantastic! 😋 ....but still not a 10 lol 🤣 adorable son!
Doesn't the acidity from cooking the tomatoes ruin the seasoning on your cast iron pan?
I would think substituting Ouzo with white wine would dramatically change the flavor profile of the finished dish no? Since Ouzo has a strong anise (like licorice) flavor and white wine is more of a subtle floral and fruit flavor? Although, with the other ingredients in this recipe, maybe it's lost amongst the other flavors anyway?
It's good with either. In the printable recipe card it's either 1/2 cup dry white wine or 1/4 cup ouzo.
Hi guys I love your show it's a feelgood thing for me and my wife 😄 We live in Norway by the way😁 You seem like the arctypical american italiens and we wonder have you ever been to Italy and if so what were your experiences?
You from Long Island south shore, yes
This would be great as boat food.
Looks delicious I love your channel and your Long Island accent.You are such a new Yorker, LO.L between the ingredients you're using for the brine and then the feta cheese & the olives I would think this dish would be entirely too salty, But nevertheless if I try it I'll probably just make a few alterations. The fact that it has lots of onions, garlic, crush, red pepper.Yeah, I'm all about that.And shrimp is a succulent protein that I thoroughly enjoy.I'm just not a fan of feta cheese
I don’t know where on Long Island you are,but I am just over the boarder in Queens,and you can get really good quality pita at the Indian supermarkets at about 256th st on Hillside Ave,Apna Bazaar,always has plenty,with,or without pockets,they have panini breads,all sorts of naan,roti,any flat bread you would like,hrs 24/7Also in the same area is Premium,and Patel Brs. 10 flat breads to a package,I am never without,freezes very well.
I live in Greece, but I'm the only person in my family and friend group who doesn't like feta or cheese for that matter, so as far as I was concerned, saganaki was always off the table (pun intended) haha, looks great though!
Your son is very articulate 😮- a food critic in the making?
Is that…
New York Deli Style Saganaki!??🇺🇸🔥😋
There is a lot of flavor in shrimp shells, (which I know, you know) so I always use them in some form of cooking. Huh, a New Yorker. Well nobody's perfect. Thanks for the recipe.
Yum! Long time subbie here from UNIONDALE 😊.
PLEASE consider dropping the distracting background music. It's really not necessary.
Love your channel!
Buy a block of feta and crumble it yourself. Much better taste than the already crumbled.
Thank you
This might be a dumb question but what's the point of leaving the tails on the shrimp? I would think more flavor would penetrate the shrimp with the trails removed, and leaving them on you have to remove them yourself with either a knife and fork or your hands before you eat them.
Saganaki refers to the low sided pan with two handles.
I liked the look of this dish but I hate feta. Any alternative cheese suggestions Jim?
BTW, I'm still not listed a channel supporter.
Bravo! 💙
Vichy, fish cook in lemon. Sea food very delicate