Garides Saganaki (Greek Shrimp in Tomato and Feta)
Fresh shrimp cooked in a bright tomato sauce with crumbled feta, finished in a small saganaki pan and brought to the table still sizzling. The quintessential Greek waterfront meze.
Ingredients
- 1 lb large raw shrimp or prawns peeled and deveined; 450g
- 3 tablespoons extra-virgin olive oil
- 4 clove garlic thinly sliced
- 1 can (400g) crushed tomatoes or 3 medium ripe tomatoes, grated
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon red pepper flakes optional
- salt and black pepper to taste
- 4 oz Greek feta cheese crumbled into large pieces; 115g
- fresh flat-leaf parsley for serving
- crusty bread for serving
- 2 tablespoons ouzo optional
Instructions
- Heat the olive oil in a saganaki pan, small skillet, or oven-safe saute pan over medium heat. Add the sliced garlic and cook, stirring, for about 1 minute until fragrant and just beginning to turn golden. Do not let it brown.
- If using ouzo, add it now. The alcohol will briefly ignite if your pan is hot enough and you have an open flame. Let it cook off for 30 seconds before adding the tomatoes.
- Add the crushed tomatoes, oregano, paprika, red pepper flakes, salt, and pepper. Cook over medium-high heat, stirring occasionally, for 8-10 minutes until the sauce thickens and reduces slightly.
- Nestle the shrimp into the sauce in a single layer. Cook for 2-3 minutes, turning once, until the shrimp are pink and just cooked through. Do not overcook.
- Crumble the feta over the top in large pieces. Finish on stovetop (cover the pan, cook 1-2 more minutes until feta softens) or place the pan in a 400F (200C) oven for 5 minutes until feta softens and the edges of the sauce char slightly.
- Scatter fresh parsley over the top. Serve immediately in the pan with crusty bread alongside.
Notes
On the pan: A saganaki pan is traditional. A small cast iron skillet or any oven-safe saute pan works equally well. The pan should be small enough that the sauce comes up around the shrimp. On the shrimp: Large prawns (16/20 count or bigger) stay juicy and hold their own against the bold tomato and feta. Small shrimp disappear into the sauce and overcook easily. Fresh is best; if using frozen, thaw completely and pat dry before cooking. On the feta: Use a block of Greek feta in brine, not pre-crumbled. Crumble it by hand into large irregular pieces. Pre-crumbled feta is drier and will dissolve into the sauce rather than staying in pockets.
Nutrition
Calories: 285kcal | Carbohydrates: 8g | Protein: 26g | Fat: 16g | Sodium: 720mg