Name: Greek Millet Saganaki with Shrimp and Ouzo
Yield: Serves 4
Ingredients: 1 1/4 cups water; 3/4 cup millet; 1 bay leaf; Pinch of fine sea salt; 1 tablespoon extra-virgin olive oil; 1 cup finely chopped yellow onion (about 1 small); 1 clove garlic, peeled and slightly crushed; 1 small hot green chile, minced (optional); 1/4 teaspoon fine sea salt; 2 tablespoons tomato paste; 1 (28-ounce) can whole tomatoes, crushed in a bowl; 1/4 teaspoon freshly ground black pepper; 1/2 cup green pimiento-stuffed olives, halved if large; 4 ounces coarsely crumbled Greek feta cheese (about 1 cup), preferably sheep's milk; 1 pound jumbo shell-on shrimp, deveined and patted dry; Fine sea salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1/3 cup ouzo, or other anise-flavored liqueur; 1/4 cup chopped fresh flat-leaf parsley

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Greek Millet Saganaki with Shrimp and OuzoSara Remington

A saganaki is a traditional two-handled skillet in which Greeks serve aromatic one-pot dishes, typically topped with cheese. This recipe is a play on the classic shrimp and feta saganaki, to which I have added millet for a deliciously satisfying meal, finished with a dash of ouzo to infuse the shrimp with its distinctive anise flavor. A Dutch oven doubles beautifully as a serving vessel, or transfer the cooked millet to a shallow serving bowl and top the ouzo-infused shrimp.

Recipe notes

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