Greek Shrimp Saganaki

Begin by filling a large saucepan with approximately 2 inches of water and placing it on high heat, allowing the water to reach a rolling boil. Next, carefully add the shrimp, making sure they are completely submerged in the water, but not overflowing. Allow the shrimp to cook for 5 minutes, then carefully pour off the water and reserve it, setting the shrimp aside.

In a separate saucepan, heat around 2 tablespoons of oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they become soft and translucent.

Mix in the chopped parsley, a splash of wine, diced tomatoes, garlic powder, and the remaining olive oil. Continue to cook, stirring every now and then, for approximately 30 minutes or until the sauce reaches a thickened consistency.

While the sauce is simmering, take the time to prepare the shrimp. Allow them to cool down enough to handle comfortably. To do this, pinch off the legs and then pull away the shells, leaving the head and tail intact.

Once the sauce has thickened, stir in the reserved shrimp stock and cooked shrimp. Bring the mixture to a gentle simmer and cook for about 5 minutes. Finally, add the crumbled feta cheese and remove the saucepan from the heat source. Allow it to stand for a short while, until the cheese starts to melt and becomes creamy. Serve the dish warm.