How to make
Heat the oil and stew the finely chopped spring onions. When soft, add the shrimp and lemon juice and half the jar of Adjika.
For those who have not used it, it is a ready-made Caucasian pepper dip that can be found in Russian stores.
Cook the dish over low heat for about 3-4 minutes, then add the crumbled white cheese and cook for another 2 minutes.
Serve the shrimp saganaki warm, sprinkled with fresh parsley.
