Shrimp Saganaki
Juicy shrimp simmered in a rich tomato sauce with ouzo and baked with salty feta — a bold Greek dish served straight from the skillet.
Ingredients
- shrimp300 g
- canned chopped tomatoes400 g
- onion1 pcs
- garlic3 cloves
- olive oil2 tbsp
- ouzo1 tbsp
- feta100 g
- fresh parsley2 tbsp
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Peel 300 g shrimp, leaving the tails on if you like, and pat them dry with a paper towel. Finely chop the onion and garlic.
Heat 2 tbsp olive oil in a wide flameproof skillet over medium heat. Add the onion and cook for about 3 minutes, until soft, then add the garlic and cook for another 30 seconds.
Add 400 g crushed canned tomatoes, 1 tbsp ouzo, and salt and black pepper to taste. Bring to a gentle simmer and cook for 8–10 minutes, until the sauce has thickened slightly.
Arrange the shrimp in a single layer in the sauce, cover the skillet with a lid, and cook for 4–6 minutes, turning once, until the shrimp turn pink and opaque.
Crumble 100 g feta over the shrimp. Place the skillet under a preheated oven grill at 220°C for 1–2 minutes, until the cheese is warmed through and lightly browned.
Sprinkle with 2 tbsp chopped parsley and serve hot straight from the skillet.
More recipes
Avgolemono with Chicken and Rice
A Greek lemon-egg soup with tender chicken and rice, thickened to a velvety consistency without any cream.
Papoutsakia (Stuffed Eggplant Boats)
Greek eggplant boats with a juicy tomato-meat filling and delicate béchamel, baked until golden on top.
Briam
Greek briam — juicy summer vegetables slow-roasted in olive oil until tender and beautifully caramelized.
Gemista
Juicy tomatoes and sweet bell peppers stuffed with fragrant rice, mint and parsley, baked in olive oil together with potato wedges until tender — a beloved summer dish of Greek cuisine.