Greek Shrimp Saganaki with tomatoes, olives, and feta from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash

Name: Greek Shrimp Saganaki with tomatoes, olives, and feta from The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters by John Ash
Ingredients: 6 ounces (170 g) Greek feta, kasseri, or Halloumi cheese; Flour, for dredging; Good crusty bread for serving; 2 tablespoons chopped fresh dill; ½ cup (75 g) pitted kalamata olives, coarsely chopped; 1 pound (455 g) extra-large shrimp (16 to 20 count), peeled and deveined and cut in half lengthwise; Kosher salt; Big pinch of crushed red pepper flakes, or to taste; One 14-ounce (400-g) can petite diced tomatoes, drained; ¼ cup (60 ml) ouzo (optional); 1 medium red onion, halved and sliced; 3 tablespoons extra-virgin olive oil (preferably Greek), plus more for frying

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The name for this beloved traditional Greek appetizer, or meze, comes from the two-handled dish in which it is cooked. It should be served bubbling hot, sometimes with a splash of ouzo. It is delic...

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Ingredients

6 ounces (170 g) Greek feta, kasseri, or Halloumi cheese
Flour, for dredging
Good crusty bread for serving
2 tablespoons chopped fresh dill
½ cup (75 g) pitted kalamata olives, coarsely chopped
1 pound (455 g) extra-large shrimp (16 to 20 count), peeled and deveined and cut in half lengthwise
Kosher salt
Big pinch of crushed red pepper flakes, or to taste
One 14-ounce (400-g) can petite diced tomatoes, drained
¼ cup (60 ml) ouzo (optional)
1 medium red onion, halved and sliced
3 tablespoons extra-virgin olive oil (preferably Greek), plus more for frying