Saganaki de Camarones

This recipe is very, very good! It surprised me how quick it cooked up. I took the idea of adding pita bread with it. Good addition as there is quite a bit of sauce.

Definitely a keeper.

I made this for my friends and me. It was very delicious. The tomato’s cooked down very fast tho. I used all the ingredients and I added broccoli spears for more consistency at the very end. I served it with toasted pita bread and cold cucumber slices w/ranch and Stella Rosa. It’s a keeper.

I cooked this recipe by the book except I left out the olives, as I do not care for them, and used less of the spices, as I had only dry and not fresh.

Both my husband and I really liked this recipe and it was deemed a "keeper". I served it over Hawaiian Black Rice with a pear slice.

It is of restaurant caliber on taste and aroma. The rice used has a crunch to it, so all in all, it was a very satisfying meal.

I would recommend trying this out if you like shrimp. It has a little bit of acidic undertone from the fresh grape tomatoes, but not overwhelmingly tomato-y. I almost added white wine, but glad I did not as the shrimp and broth married well with the bit of acid in the tomatoes and made a lovely sauce.

Definitely will make this again and would not change a thing other than the above mentioned.