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4.9 from 42 votes

Shrimp Saganaki-Greek Shrimp with Feta and Tomato

Tender shrimp, onions, and peppers are cooked with a shot of ouzo in a sweet tomato sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 8
Calories: 306 kcal
Course: Main Course , Appetizer
Cuisine: Greek

Ingredients

  • 1 lb large shrimp shell removed, deveined, tail intact
  • 1/2 cup extra virgin olive oil total
  • 3 cups grated ripe tomatoes a 28 oz can of Gustarosso San Marzano tomatoes
  • 1 teaspoon sugar
  • 1 onion diced
  • 3 cloves garlic thinly sliced
  • 1 green bell pepper diced
  • 1 teaspoon tomato paste
  • 2 star anise
  • 1 hot Greek ouzo
  • 2 handfulls fresh basil chopped
  • 1.5 cups Greek feta cheese
  • dried oregano
  • sea salt
  • chili flakes
  • freshly ground pepper

Instructions

    Cup of Yum
  1. Preheat oven to 200°C / 390°F.
  2. Place the grated tomatoes in a bowl. Add the sugar and stir.
  3. Place the shrimp in a large bowl, drizzle with 1-2 tablespoons olive oil. Mix well gently.
  4. Place a large cast-iron skillet over high heat. Add the shrimp. Season with salt and pepper. Sauté for 1 minute total, until they are golden all over. Remove shrimp on a plate and set aside.
  5. Using the same pan, on medium heat, add 1-2 tablespoons of olive oil. Add the onions. Sauté for 1-2 minutes; make them sweat. Add the garlic, stir, and add the bell pepper.
  6. Season with sea salt and fresh ground pepper. Add the tomato paste and stir. Sprinkle some chili flakes and add the star anise. Sauté for 1-2 min on medium heat.Carefully add the shot of ouzo and let it evaporate. (If you have a gas range, lower the heat to a minimum so as not to accidentally set the pan on fire.)Add the tomatoes. Stir well. Bring to a boil for half a minute or so.
  7. Sprinkle half of the chopped basil and add half of the crumbled feta cheese all over.
  8. Start placing the shrimp in the sauce, pressing gently a little. No need to fully incorporated into the sauce, half way is fine.
  9. Add the rest of the feta cheese, sprinkle some chopped basil, and some oregano leaves and drizzle 1-2 tablespoons extra virgin olive oil.Bake for 25 minutes.
  10. Serve immediately with a lot of crusty fresh bread for wild dipping!

Notes

  •  If alcohol is not desirable, substitute with broth.
  • .
  • You can use a large, deep skillet and transfer the shrimp saganaki to an ovenproof pan before adding the last batch of feta cheese and fresh basil.
  •  
  • Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.
  • I prefer using good-quality canned tomatoes for this recipe, especially if I can't find ripe, fragrant fresh tomatoes. I recommend authentic San Marzano D.O.P. tomatoes; they are the best. My favorite San Marzano D.O.P. are Gustarosso. San Merican tomatoes are also good if you can't find authentic San Marzano.
  • San Marzano tomatoes are my favorite, but I make this summer recipe with fresh, ripe, juicy tomatoes. Grate them and add them to the pan with their liquids and half a cup of water(or a little more if you feel it is needed).
  • If you want to use fresh tomatoes out of season, try Campari tomatoes. They are sweet and lovely. The only downside considering Campari is that they are small, and you will need 3-4 instead of one regular tomato.
  • Substitute white wine for ouzo. If alcohol is not desirable, substitute with broth.
  • Use dry herbs in a pinch instead of fresh herbs.
  • You can use a large, deep skillet and transfer the shrimp saganaki to an ovenproof pan before adding the last batch of feta cheese and fresh basil.

Nutrition Information

Calories 306kcal (15%) Carbohydrates 11g (4%) Protein 17g (34%) Fat 21g (32%) Saturated Fat 6g (30%) Cholesterol 168mg (56%) Sodium 882mg (37%) Potassium 391mg (11%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 387IU (8%) Vitamin C 24mg (27%) Calcium 261mg (26%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 306

% Daily Value*

Calories 306kcal 15%
Carbohydrates 11g 4%
Protein 17g 34%
Fat 21g 32%
Saturated Fat 6g 30%
Cholesterol 168mg 56%
Sodium 882mg 37%
Potassium 391mg 8%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 387IU 8%
Vitamin C 24mg 27%
Calcium 261mg 26%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.