Shrimp Saganaki with Greens - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
1. Wash, de-vein and peel the shrimp, keeping the tail on. Drain and refrigerate until needed. Place the shells in a saucepan, add water to cover and bring to a
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Ingredients
- 2 lb. medium shrimp
- 1/3 cup olive oil
- 6 green onions (scallions), white plus most of the green part, coarsely chopped
- 1 cup dry white wine
- 2 teaspoons Dijon mustard
- 1 lb. mixed greens (turnip greens, kale or spinach), coarsely chopped
- 1 bunch flat-leaf parsley, coarsely chopped
- 1/2 bunch arugula, coarsely chopped
- 1/2 cup dill, chopped
- 1/2 cup fish stock (from the shrimp shells), or more as needed
- 1 cup crumbled feta, or more, to taste
- Salt
- freshly ground pepper
- 3 tablespoons lemon juice, to taste
- 3-4 slices toasted whole-wheat bread, for serving
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