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Shrimp saganaki (Γαρίδες σαγανάκι)

Shrimp cooked in a rich tomato sauce with ouzo and feta
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course, meze
Cuisine: Greek
Keyword: Cooking with ouzo, Mia Kouppa meze, Mia Kouppa recipes, Mia Kouppa saganaki, Mia Kouppa seafood, Saganaki, Shrimp, Shrimp and feta, Shrimp Mia Kouppa, Shrimp saganaki, Shrimp with ouzo
Author: Mia Kouppa

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 283 grams
  • 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

Instructions

  • Heat the olive oil in a large skilled over medium heat and saute the onion for 5 minutes until soft and translucent.
  • Add the minced garlic, red pepper strips, cherry tomatoes, chili flakes, oregano and paprika and saute for an additional 5 minutes, stirring regularly.
  • 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.
  • 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.
  • Uncover the skillet and remove from the heat. Sprinkle with the chopped parsley.
  • Serve and enjoy!

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.