Award-Winning Shrimp Saganaki (Greek Shrimp with Feta)
User Reviews
4.9
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Prep Time
8 mins
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Cook Time
22 mins
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Total Time
30 mins
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Servings
4
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Calories
261 kcal
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Course
Main Course
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Cuisine
Greek
Award-Winning Shrimp Saganaki (Greek Shrimp with Feta)
Description
This recipe begins by sautéing finely chopped shallots and garlic in extra virgin olive oil, seasoned with dried oregano and a touch of red pepper flakes for a hint of heat. Canned diced tomatoes with their juices and dry white wine or ouzo are added and simmered until the sauce thickens, concentrating its flavors. Seasoned with salt and pepper, the sauce serves as a savory base for large peeled and deveined shrimp, which cook in the sauce until just pink and tender.
Generous crumbles of authentic Greek feta cheese are sprinkled over the shrimp and sauce before placing the skillet under a hot broiler. The broiling melts the feta, creating golden brown spots and adding a creamy, tangy layer atop the dish. Alternatively, covering the skillet with a lid melts the cheese without browning. Fresh parsley finishes the dish, imparting a bright herbal note.
Shrimp Saganaki is commonly served with crusty bread, ideal for soaking the rich tomato and cheese sauce. It pairs well as a main course or part of a mezze spread.
Using block feta made from sheep's milk provides an authentic tangy flavor and better melting characteristics compared to pre-crumbled feta. The optional use of ouzo contributes a strong anise flavor traditional to the dish, though dry white wine is a milder substitute or can be omitted entirely.
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 onion or shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon oregano dried
- ⅛-1/4 teaspoon red pepper flakes
- 1 can diced tomatoes 28 ounces
- ¼ cup dry white wine or ouzo
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound Shrimp large or extra large, peeled and deveined
- 3 ounces feta cheese crumbled, about ¾ cup
- 2 tablespoons parsley fresh, minced
Instructions
- Turn the broiler on high.
- In a large oven-safe skillet, heat oil over medium heat. Add shallots and cook 3-4 minutes until softened. Add the garlic, oregano and red pepper flakes and cook 1 minute longer until fragrant.
- Stir in the tomatoes (along with the liquid from the can), wine, salt and pepper.
- Bring to a boil then reduce heat to a simmer. Simmer uncovered, 8-10 minutes or until sauce is thickened. Add the shrimp to the skillet.
- Cook 5-6 minutes until shrimp turn pink, stirring occasionally. Remove from heat and sprinkle with crumbled feta cheese.
- Place the skillet under the broiler for 2-3 minutes until feta melts and is golden brown in spots. Alternatively, you can cover the skillet with a lid and let the cheese melt.
- Sprinkle parsley over the dish. Serve with crusty bread on the side for dipping.
Notes
- Block-style Greek feta cheese from sheep's milk is recommended for better melting and flavor over pre-crumbled varieties.
- Ouzo adds a distinctive anise note traditional to the recipe; alternatively, use dry white wine or omit alcohol entirely.
- The dish is best served warm with crusty bread to soak up the rich tomato and feta sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 261kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 162mg | 54% |
| Sodium | 1470mg | 61% |
| Potassium | 611mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 23mg | 26% |
| Calcium | 252mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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