📝 About This Recipe
Transport your senses to a seaside taverna on the Aegean coast with this classic Greek 'Saganaki' dish. Succulent jumbo shrimp are nestled in a vibrant, herb-infused tomato sauce, spiked with a splash of Ouzo for that signature anise aroma and finished with a generous crumbling of salty, creamy Feta cheese. It is a masterpiece of Mediterranean simplicity, balancing the sweetness of the sea with the bold acidity of sun-ripened tomatoes and the savory depth of sheep's milk cheese.
🥗 Ingredients
The Seafood
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 1/2 teaspoon Sea Salt (for seasoning the raw shrimp)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Sauce Base
- 1/4 cup Extra Virgin Olive Oil (high-quality Greek oil preferred)
- 1 medium Red Onion (finely diced)
- 3 pieces Garlic Cloves (thinly sliced or minced)
- 1 teaspoon Dried Oregano (Greek wild oregano if possible)
- 1/4 teaspoon Red Chili Flakes (adjust for desired heat)
- 2 tablespoons Ouzo (can substitute with dry white wine if necessary)
The Aromatics & Cheese
- 14 ounces Crushed Tomatoes (canned San Marzano or high-quality Greek tomatoes)
- 1 tablespoon Tomato Paste (for richness)
- 6 ounces Feta Cheese (block form, roughly crumbled)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1/2 teaspoon Sugar (to balance tomato acidity)
👨🍳 Instructions
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1
Pat the shrimp dry with paper towels and season them lightly with sea salt and black pepper. Set aside at room temperature.
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2
In a large, heavy-bottomed skillet or a traditional 'saganaki' pan, heat the extra virgin olive oil over medium heat until shimmering.
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3
Add the diced red onion to the pan. Sauté for 5-6 minutes until softened and translucent, but not browned.
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4
Stir in the sliced garlic, dried oregano, and red chili flakes. Cook for another 60 seconds until the garlic is fragrant.
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5
Add the tomato paste and stir constantly for 1-2 minutes. This 'toasts' the paste, deepening the color and removing the raw metallic taste.
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6
Pour in the Ouzo. If cooking over gas, be careful as it may ignite briefly. Let it bubble and reduce by half to cook off the alcohol, leaving only the herbal essence.
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7
Add the crushed tomatoes and the sugar. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it thicken for 10-12 minutes.
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8
Taste the sauce and adjust the salt and pepper. Remember that the Feta added later is quite salty.
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9
Gently nestle the shrimp into the simmering sauce in a single layer. Cook for 2 minutes on one side.
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10
Flip the shrimp over. Immediately sprinkle the crumbled Feta cheese evenly over the top of the pan.
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11
Cover the pan with a lid for 2-3 minutes. This allows the shrimp to finish cooking through and the Feta to soften into creamy, warm pockets.
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12
Remove the lid. The shrimp should be opaque and pink (C-shaped, not tightly curled O-shaped). Remove from heat immediately to avoid overcooking.
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13
Garnish generously with the fresh parsley and dill. Drizzle with a tiny bit of fresh olive oil before serving.
💡 Chef's Tips
Always use Feta sold in brine for the best texture; pre-crumbled feta is often coated in starch and won't melt properly. Do not overcook the shrimp! They only need about 4-5 minutes total in the hot sauce to remain tender and juicy. If you don't like the taste of anise, substitute the Ouzo with a dry Greek white wine like Assyrtiko. For a deeper flavor, you can sear the shrimp in the oil for 30 seconds per side first, remove them, then build the sauce in the same pan. Use a wide, shallow pan to ensure the sauce reduces properly and the shrimp have plenty of space to cook evenly.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or 'Horiatiko' bread to mop up the delicious tomato and feta sauce. Pair with a chilled glass of Ouzo over ice or a crisp, high-acidity Greek white wine. Serve alongside a classic Horiatiki (Greek Salad) for a full Mediterranean feast. Accompany with a side of lemon-infused rice or orzo pasta to stretch the dish for more guests. A side of steamed wild greens (Horta) with lemon and oil provides a perfect bitter contrast to the rich sauce.