Do you know how delicious this is?
I don’t think you do. But you can read on and/or make it and find out. It’s pretty f’ing easy.
The fine folks at Tuttorosso sent me this awesome sauce kit the other day, and I wanted to test out one of their sauce recipes with one of my own recipes.
I’m actually a big fan of Tuttorosso tomatoes and sauce to begin with – I have used them many times to make bolognese and chili. This time, I wanted to channel my Greek side and make shrimp saganaki, which is traditionally a baked shrimp dish in tomato sauce with oregano and feta. I made mine slightly different by adding whole grain bread cubes to the bottom of the casserole dish, so it would soak up all the tomatoey, oniony, and cheesy goodness. The Tuttorosso sauce was absolutely perfect for this recipe, as it was packed with butter.
Please note I halved the sauce recipe from Tuttorosso, as it was a tad too much for this one.
1 1/2 tbsps olive oil
1/2 lb shrimp, cleaned & deveined
1 28 oz can Tuttorosso Peeled Plum Tomatoes
1/2 stick of butter, unsalted
1/4 tsp sugar
4 oz feta cheese, divided in half
1 clove garlic, grated on a Microplane (or minced if you don’t have a Microplane)
1 large yellow onion, quartered then sliced
2 slices day old whole grain or country bread (I liked the heartier whole wheat bread for this dish)
1 tbsp parmesan cheese, fresh grated
1/4 tsp oregano
1/4 tsp sea salt
1/4 tsp Bacon Salt (optional but…not really)
Black pepper to taste
Preheat oven to 425.
1. Make the sauce. This is so easy I loved it. Squish the tomatoes in a large bowl with your hands. This is kinda fun and kinda gross at the same time, so make sure your hands are clean and you’re not wearing white.
2. Add olive oil to a large skillet or saucepan. My skillet is deep so it’s good for sauce. Saute the onions for 4 mins or so until translucent. Add garlic. Saute another minute but be careful because garlic burns quickly.
3. Add tomatoes and butter. Stir around and let it come to a low boil. Lower heat and let the sauce reduce a bit.
4. While sauce is reducing, cut up the pieces of bread and toss in the bottom of the casserole dish.
5. Toss shrimp with the bacon salt and add to sauce. The shrimp will cook in the sauce and also continue cooking in the oven, so try to only keep these in the sauce on the stove for a few minutes. You will see them start to curl up and turn pink. You don’t want them to be fully cooked at this point or they will get overcooked in the oven. Got it?
6. Add parmesan and half (2 oz) feta to the sauce and stir around. Pour sauce over the bread into the casserole dish. Top with the remaining feta cheese.
7. Cover and bake at 425 for 10 minutes. Uncover and broil for 5 mins until the cheese gets nice and brown and bubbly.
8. Serve immediately with a nice glass of chilled pinot grigio. Mmm. #winterynoms
If you want to check out more of Tuttorosso’s recipes, click here! And many thanks to them again for keeping my kitchen smelling wonderful this time of year.