Shrimp Saganaki Soup
It might be spring, but it's always time for soup!
Good morning!
Just when I said I was going to take a break from the soups for a bit, inspiration hits, and now I have a few light and lovely entries to share.
Today I bring you a delicious, tomatoey shrimp soup made bonkers crave-worthy with tons of feta cheese. I hope you’ll love it.
I also have lots of beautiful salads and pasta — and a few more fried toasts — coming up this month and next, to kick off a summer of delectable meals.
Hope everyone’s hanging in there this week, both figuratively 🎭 and literally 🌪⛈. Wild weather, here in the States!
This soup was one of those happy experiments that succeeded beyond my expectations. Shrimp Saganaki is a traditional Greek appetizer featuring shrimp and feta in a tomato sauce, perfect for spooning over bread.
It crossed my path last fall, and I meant to make it for Christmas entertaining, but never got around to it. Then, during a bout of insomnia, it occurred to me that this would make an excellent soup. And it really did.
Temps have been rising around here this month, but this soup was still light and lovely, and a filling lunch along with a toasty baguette to dip into the saucy goodness.
Here are a few of my favorite weather-transitional soups: Not quite summer’s chilled gazpacho, but also not winter’s carb-heavy comfort bowls.
These pizza sandwich breads have been viral on social media for a bit now, but when I saw a wonderfully detailed video from King Arthur Flour, featuring a mortadella and burrata version, I was finally moved to try these breads.
If they’re new to you, here’s the scoop: You roll out a 9 or 10” round of pizza dough, leaving raised edges, and brush the inner circle with extra virgin olive oil. Then fold the dough over into a half circle and bake.
When baked through, the bread opens easily at the seam, and you can stuff your favorite sandwich ingredients within. The bread is bubbly and puffy and beautiful, and complements the fillings in a perfect bite.
I didn’t fully follow King Arthur’s recipe in the photos above because I was starting far too late in the day to go shopping or make the dough from scratch. But I did have some grocery-store pizza dough chilling in the fridge. So, I picked up at Step 5 of KA’s recipe, shaping the dough into two balls for their final rise, and proceeded from there.
I had ingredients for a turkey club on hand, and the sandwiches were ✨amazing✨. Despite its substantial appearance, the bread is not heavy at all, but light and airy and pizza-y.
I’m looking forward to this weekend or next to make KA’s dough at home, and to do the full mortadella burrata treatment. I thought y’all might enjoy them, too.
Until next time, friends, stay kind 🫶🏻, wear sunscreen 🧴, and remember that soup is always a great idea 🍲
I love this version of pizza sandwich! When we were kids.....many moons ago.....my mom would make pizza every week. She would always cook a plain white pizza....just oil, salt, and pepper. We would turn this into sandwiches of any kind! Oh so yummy! But I love this fold technique! Can't wait to try it! Still use her pizza dough recipe always with KA flour! Some things are just gospel! Wishing you well!