Shrimp saganaki (Γαρίδες σαγανάκι)

Print Recipe

4.97 from 33 votes

Shrimp saganaki (Γαρίδες σαγανάκι)

Shrimp cooked in a rich tomato sauce with ouzo and feta

Prep Time15

Cook Time20

Total Time35

Course: Main Course, meze

Cuisine: Greek

Servings: servings

Calories: 529kcal

Author: Mia Kouppa

Equipment

Frying pan

Ingredients

1/4 cup olive oil
1 1/2 cups onion, diced
4 cloves garlic, minced
1 red pepper, cut into strips
10 ounces grape or cherry tomatoes
1/2 tsp chili flakes
1/2 tbsp oregano
1/4 tsp paprika
1 cup tomato sauce
1 tbsp tomato paste
1 tsp salt
1/4 tsp pepper
500 grams shrimp, peeled and de-veined
3 tbsp ouzo
3/4 cup Greek feta, crumbled
2 tbsp chopped fresh parsley

US Customary - Metric

Instructions

Heat the olive oil in a large skillet over medium heat and saute the onion for 5 minutes until soft and translucent.
1/4 cup olive oil, 1 1/2 cups onion, diced
Add the minced garlic, red pepper strips, cherry tomatoes, chili flakes, oregano and paprika and saute for an additional 5 minutes, stirring regularly.
4 cloves garlic, minced, 1 red pepper, cut into strips, 10 ounces grape or cherry tomatoes, 1/2 tsp chili flakes, 1/2 tbsp oregano, 1/4 tsp paprika
Add the tomato sauce and tomato paste. Season with salt and pepper. Cook, stirring regularly for 2 - 3 minutes and then add the shrimp to the pan with the ouzo. Stir, cover your skillet, and cook for 5 minutes, on medium-low.
1 cup tomato sauce, 1 tbsp tomato paste, 1 tsp salt, 1/4 tsp pepper, 500 grams shrimp, peeled and de-veined, 3 tbsp ouzo
Uncover your skillet and sprinkle the crumbled feta onto the shrimp and tomato mixture. Cover again for an additional 3 - 5 minutes, on medium-low. Your feta will not melt, but will be soft.
3/4 cup Greek feta, crumbled
Uncover the skillet and remove from the heat. Sprinkle with the chopped parsley.
2 tbsp chopped fresh parsley
Serve and enjoy!

Video

Notes

We like to use grape tomatoes in this recipe. Grape tomatoes are smaller than cherry tomatoes, but either can be used depending upon availability.

If you are using frozen shrimp for this recipe either defrost them the night before in the refrigerator, or place them in a bowl of cold water for a few hours. You can also defrost them by running cold water over them for several minutes.

Although keeping the tail on the shrimp can add to the flavour, we prefer to completely peel the shrimp as this makes your saganaki easier to eat.

Be sure to serve shrimp saganaki with plenty of fresh bread, to sop up the sauce.

Nutrition