Ottolenghi had his take on Shrimp Saganaki in the New York Times magazine yesterday, adding chipotle, ancho and hot pepper to Shrimp Saganaki.
He adds cilantro, instead of oregano, parsley, and/or dill.
https://www.nytimes.com/2024/09/11/magazine/shrimp-saganaki-summer-recipe.html
That would be too much garlic for us, and too much feta for us.
I usually use 3 to 4 ounces of feta to 1 lb of shrimp.
I’ll make a variation with 1 clove of garlic in total tonight.
Here’s a more typical shrimp saganaki, with parsley, oregano or dill .
