… then at least we can let our tastebuds travel!
As those who follow this blog might know, our girl has the chickenpocks; so our minitrip had to be cancelled. We decided to travel no matter what – so we are going to travel foodwise this week.
Today, we started by going to Greece.
This dish is called ‘Garides giouvetsi’, which basically means shrimps from the oven, and it is originally from Thessaloniki.
To serve 4 you need 200gr of spring onion, 1 clove of garlic, 300 gr tomatoes, 4 table spoons of olive oil, 4 table spoons of dry white wine, salt, freshly grounded black pepper, 400 gr pealed, cleaned & done shrimps, 30 gr of fresh dill and 100 gr of fetacheese.
First you wash & cut up the spring onions. You peel the clove of garlic and chop it up into fine pieces. Peel the tomatoes (to do so make a cross in the bottom and boil them for 30 seconds). Preheat your oven on 225 °C.
Heat the olive oil and fry the onions & garlic. Add tomatoes, white wine and let it cook softly for 5 minutes. Add 4 or 5 table spoons of water if necesarry, it can’t dry out. Spice with salt & pepper.
Wash the dill, dry it and cut it up. Stirr the shrimps & dill through the sauce. Crumb the fetacheese over the dish and put it in the oven for about 10 minutes. Serve with fresh bread.