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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


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Previously, on Circle B Kitchen...

Pear Salad with Blue Cheese and Candied Pecans

Creamy Tomato Soup with Italian Sausage and Tortellini

Cheese-y Chicken Quesadilla Pie

       A Rustic Seeded Loaf

Foolproof Lemon Meringue Pie

Pumpkin Spice Cookies with Cream Cheese Frosting

Miso-Glazed Salmon and Ramen Noodles

Shredded Chicken for Tacos 

Homemade Salsa Verde

Circle B Kitchen Hacks

Baby Girl Pasta with Beets

Mexican Sloppy Joe Sliders

Fresh Fig Crostata

Snickerdoodle Peach Cobbler


Some of Our Favorite
      Things For the

Cranberry Upside-Down Cake

Homemade Eggnog

Homemade Dinner Rolls

Brown Sugar Pie

Baked Christmas Pasta

Hot Toddy Pudding Cake

Cranberry Oat Scones

Nutella Thumbprint Cookies

Lemon Blueberry Scones in a Jar

Persimmon Cookies

Old Fashioned Gingerbread with Whipped Coconut Cream

Apple Cinnamon Dutch Baby

Persimmon Pudding Cake


Chocolate-Cranberry Biscotti

Apple Ginger Pudding Cake

Cinnamon Swirl Quick Bread with Crumb Topping

Apple Butter Spice Cake with Rum Icing

Chocolate Bark with Cranberry Granola and Sea Salt

Apple Molasses Gingerbread Cake


And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



« Pizza!! | Main | Grandma's Chili Beans »

Shrimp Saganaki

I must say unequivocally that this is one of our favorite shrimp dishes ever.  I mean, it’s so easy to love shrimp, but this sauce is so flavorful and so delicious that there’s no doubt who’s the star here. 

This particular recipe has evolved from several sources over several years.  My first encounter with shrimp saganaki was a few years back when I saw Michael Symon pull this out of the oven for a guest, and I was transfixed.  Was it really possible that so many of my favorite flavors could be in one beautiful dish?  The recipe was never published, but I went on a scouting mission and was able to figure out the skeleton of the recipe.  Michael Symon’s dish had a tomato-based sauce, but I found another version on Peter Kalofagas’ website that included sweet peppers, and that got me excited. 

So, after a few additions and subtractions, this is decidedly our favorite version, and we're truly quite enamored of it.  It’s a cinch to put together, and I love that it can all be assembled early in the day and then baked off at the last minute.   If you have some small gratin dishes, this is wonderful to serve individually as a first course, but you can also use a larger pan or braiser and serve it as a main course. 

However you serve it, you MUST have some very fresh, crusty bread, because you are going to want to sop up every last bit of this sauce.

Shrimp Saganaki

For a printable recipe, click here

Serves 2 (as a main course)
12  large shrimp (peeled, deveined, tail on)
3 tablespoons of olive oil
1/2 small red onion, sliced
1/2 green bell pepper, sliced
1/2 yellow (or red) bell pepper, sliced
1/2 tsp crushed red pepper (depending how spicy you like your dish)
1/2 cup kalamata olives, sliced
2 medium ripe tomatoes, diced (about 1 cup or so)
1/2 cup Greek feta, coarsely crumbled (plus a little more for the top)
1 tsp. dried Greek oregano
1 cup marinara (or tomato) sauce
1 tablespoon chopped fresh oregano
splash of Ouzo*
salt to taste
crusty bread for serving

In a medium skillet, heat your olive oil over medium-high heat and then add your onions, peppers, tomatoes, olives, and dried oregano.  Saute until the onions are soft and the tomatoes are starting to break down, about 5-7 minutes.  Add the tomato sauce and simmer for 5-10 minutes or until you end up with a nice thick sauce.

Stir in the crumbled feta and the Ouzo. Taste and adjust seasoning with salt (if required) and additional crushed red pepper if desired and arrange the shrimp on top. Sprinkle the remaining feta cheese on top and place under the broiler for about 5 minutes or until the shrimp are cooked through.  Sprinkle with the fresh oregano and serve with crusty bread, Greek ouzo and good company.

*If you don’t have access to Ouzo, which is a licorice–y Greek liqueur, just add about 1/4 tsp of ground fennel to the sauce and then replace the Ouzo with Vodka or you can just leave it out altogether.

Reader Comments (5)

Beautifully plated and indeed it jumps off the screen. I'm glad you found your own version and thank you for the kind mention!

October 5, 2010 | Unregistered CommenterPeter

Thank you, Peter. High praise, indeed. Your recipe totally inspired me.

October 5, 2010 | Registered CommenterPatrice Berry

This was absolutely delicious!! I made this the other night and WOW :) The flavors were wonderfully balanced and the feta really added a lovely brightness that was complemented so well by the kalamata olives. This will be a regular for my husband and me! Thank you!!!

October 30, 2010 | Unregistered CommenterJennifer

You're welcome, Jennifer. So glad you made this - it's one of our very favorites! It really is amazing how much flavor comes through in that sauce! Thanks for letting us know!

October 31, 2010 | Registered CommenterPatrice Berry

Well, you had me yesterday with your Tomato Jam, and it looks like we'll have a repeat performance with this recipe. Good idea to sub fennel seeds/vodka for the Ouzo, a bottle of which I just don't happen to have on hand .......

August 9, 2011 | Unregistered CommenterLizzie in Los Angeles

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