Shrimp saganaki
User Reviews
5.0
3 reviews
Excellent
Shrimp saganaki
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This easy Greek appetizer/mezze combines shrimp, a gently spiced tomato sauce and feta for comforting deliciousness.
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Ingredients
- ½ lb Shrimp large or medium, peeled and deveined weight
- ½ onion or less if large
- 2 cloves garlic or less if large
- ¾ cup tomatoes fresh, grated, or chopped canned (see notes)
- 1 ½ tablespoon olive oil
- 2 tablespoon ouzo or white wine
- ½ teaspoon oregano
- 1 pinch red pepper flakes
- 1 pinch pepper
- 1 pinch salt
- 1 pinch sugar
- 1 tablespoon chopped parsley
- 2 oz feta cheese
- 1 squeeze lemon juice, to serve optional
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Instructions
- Make sure the shrimp are deveined and well-cleaned. Finely chop the onion, crush or grate the garlic and if using fresh tomatoes, grate them, removing tough core and skin. If using canned tomatoes, make sure they are finely chopped (either using ready chopped/crushed or using whole then break up).
- Warm the oil in a small skillet/frying pan (I used an 8in/20cm) over a medium heat. Use a pan suitable for going under the broiler/overhead grill. Add the onion and cook a few minutes until the onions soften. If they seem like they are browning, reduce the heat and/or add a little more oil.
- Once the onions are soft, add the garlic and mix through. Cook a minute more then add the ouzo/wine, stir to mix and allow to reduce slightly a minute then add the tomatoes, oregano and red pepper flakes. Season with salt, pepper and sugar and mix well.
- Bring to a simmer, reduce the heat and continue to cook for around 5 - 10 minutes so that the liquid reduces and thickens a little and the flavors have had a chance to mingle.
- Add the shrimp and press them down so they are well submerged in the sauce. Leave to simmer and after around 2 minutes you should see the edges turn pink and opaque. Turn the shrimp over, press under the sauce again and cook another minute. Meanwhile, warm the broiler/overhead grill.
- Once the shrimp are cooked through, add the parsley and mix through. Top with crumbled feta then place under the broiler/grill a couple minutes so that the cheese becomes gently browned (it may or not melt, depending on the cheese). Optionally, squeeze over some lemon juice. Serve warm, recommended with crusty bread to mop up the sauce.
Notes
- ¾ cup grated tomatoes is 1 - 2 tomatoes, depending on size. You can also use canned tomatoes, either whole then chopped up or ready crushed/finely chopped. Be sure to use tomatoes with a good flavor, such as in season/on the vine if fresh or san Marzano if canned.
Nutrition Information
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Calories
315kcal
(16%)
Carbohydrates
9g
(3%)
Protein
21g
(42%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
168mg
(56%)
Sodium
991mg
(41%)
Potassium
352mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
991IU
(20%)
Vitamin C
14mg
(16%)
Calcium
230mg
(23%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 168mg | 56% |
| Sodium | 991mg | 41% |
| Potassium | 352mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 991IU | 20% |
| Vitamin C | 14mg | 16% |
| Calcium | 230mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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