Papua New Guinean-style Shrimp Saganaki

Ingredients

In this Papua New Guinean adaptation, we incorporate tropical flavors and ingredients such as coconut milk, ginger, and lime to infuse the dish with the vibrant tastes of the region. These additions give the dish a unique twist and create a delightful fusion of Greek and Papua New Guinean cuisines. We alse have the original recipe for Garides saganaki, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 can (400ml) diced tomatoes 1 can (400ml) diced tomatoes
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
3. 3.
   Add the diced tomatoes, coconut milk, grated ginger, and lime juice. Stir well to combine.
4. 4.
   Bring the sauce to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
5. 5.
   Season the shrimp with salt and pepper, then add them to the skillet. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
6. 6.
   Garnish with fresh cilantro and serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and peel the shrimp before cooking to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the sauce.
• If you prefer a thicker sauce, simmer it for a few more minutes until it reaches your desired consistency.
• Feel free to adjust the amount of lime juice according to your taste preferences.

Serving advice

Serve the Papua New Guinean-style Shrimp Saganaki hot, garnished with fresh cilantro. Accompany it with steamed rice or crusty bread to soak up the flavorful sauce.

Presentation advice

Present the dish in a vibrant serving bowl, allowing the rich red sauce and plump shrimp to take center stage. Garnish with a sprig of fresh cilantro for an added touch of color.