Thessaloniki is a port city on the Mediterranean and is the second-largest city in Greece after Athens. The cuisine of Thessaloniki is rich in seafood thanks to the city’s proximity to the ocean. This dish, often called Saloniki shrimp, is unique because of the long cooking time. Usually, shrimp is cooked for only a short period of time because prolonged exposure to heat can make the shrimp tough. In this dish, the high acid content from the tomatoes and feta cheese maintains the delicate taste and texture of the shrimp while cooking. We hope this dish will transport you to the coast of Greece without having to leave your home!
- ⅓ cup olive oil
- 4 large scallions, finely chopped
- 1 small green bell pepper, finely chopped
- 1 tbsp dried oregano
- ¼ tsp red pepper flakes
- ½ cup finely chopped parsley or basil, plus extra for garnish
- 1 lb large shrimp, deveined and tails removed
- 3 medium tomatoes, chopped
- 6 oz feta cheese, crumbled
- 1 cup rice, optional
In a Suvie pan, stir together the olive oil, scallions, green bell pepper, oregano, and red pepper flakes. Broil for 10 minutes, or until fragrant, rotating pan halfway through cooking.
Remove pan from your Suvie and stir in the parsley, shrimp, tomatoes, and feta. Place rice and salt in a starch pan, if using, and insert into your Suvie.
Return pan to your Suvie, input settings, and cook.
My Cook > Slow Cook Settings
LOW, 30 minutes
Starch: 15 minutes (if using)
Remove pans from your Suvie, fluff rice and divide between bowls. Top with shrimp and garnish with reserved herbs.
Nutritional Information per serving (4 servings per recipe) does not include optional rice: Calories 370, Total Fat 24g, Total Carbohydrates 9g, Total Sodium 634mg, Total Protein 33g