Shrimp Saganaki

• 2 tbsp extra virgin olive oil
• 14 oz spring onions, trimmed, cut into quarters
• 2 cloves garlic, finely chopped
• 2 1/4 lb raw jumbo shrimp, peeled, deveined, tails intact
• 1/2 cup dry white wine
• 1/2 tsp sugar
• 1 (13.5 oz) can plum tomatoes
• None None Tabasco sauce, to taste
• 1/3 cup fresh flat-leaf parsley leaves, roughly chopped
• 3 tbsp fresh dill sprigs
• 3 tbsp fresh mint leaves
• 6 oz feta cheese, crumbled
• 1 None lemon, zested, peeled then segmented
• None None crusty bread, to serve

1. Heat oil in a large frying pan over medium heat. Cook spring onions and garlic, stirring, until softened. Add shrimp and saute, stirring, until just pink.
2. Add wine, sugar, tomatoes, Tabasco and 1/2 the herbs. Bring to a boil then reduce heat to a simmer.
3. Arrange cheese and lemon segments on top of shrimp and sprinkle with lemon zest. Cook, covered, for 3 mins, or until cheese has softened. Season to taste. Sprinkle with remaining herbs. Serve with crusty bread.

extra virgin olive oil, spring onions, garlic, jumbo shrimp, white wine, sugar, tomatoes, tabasco sauce, parsley, dill sprigs, mint leaves, feta cheese, lemon, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/37627 (may not work)