250g shrimp shelled and de-veined
300g cherry tomatoes
½ clove of garlic
½ tsp Bahar seafood mix
4 tbsp olive oil
6 Kythira ladoukouloura oil rusks
2 tbsp fresh basil minced
160g feta crumbled
Freshly ground pepper
Place the seafood mix in 120ml boiling water. Stir to dissolve. Wash shrimp, then shell, remove heads and tails, and de-vein. Mince the garlic and break up the Kythira ladokouloura oil rusks into bite-size pieces.
Heat olive oil in a nonstick pan. Turn heat to medium. Sauté the garlic on medium heat for 20 sec. Add the cherry tomatoes cut in halves. Turn the heat down to low and simmer for 2-3 min. Add the dissolved seafood mix and the shrimp. Stir well but gently. Simmer for 2 more minutes.
Add the Kythira oil rusks and the fresh, chopped basil to the rest of the ingredients into the pan. Mix well. Remove pan from stove.
Scatter the feta cheese crumbles on top of the saganaki shrimp and serve in small, individual plates.