📝 About This Recipe
Named after the 'saganaki'—the traditional two-handled heavy bottomed frying pan it is cooked in—this classic Greek meze is a symphony of Mediterranean flavors. Plump, succulent shrimp are nestled in a vibrant, aromatic tomato sauce spiked with a hint of anise-scented ouzo and finished with a generous crumble of salty, tangy feta cheese. It is a rustic, soul-warming dish that captures the essence of the Greek islands, perfect for sharing with plenty of crusty bread to soak up every last drop of the savory sauce.
🥗 Ingredients
The Shrimp
- 1 pound Large Shrimp (peeled and deveined, tails left on for presentation)
- 3 tablespoons Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1/2 teaspoon Kosher Salt (to season the shrimp)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Aromatics and Sauce
- 1 medium Red Onion (finely diced)
- 3 cloves Garlic (minced)
- 1/2 piece Green Bell Pepper (finely chopped for a subtle crunch)
- 1/4 cup Ouzo (or dry white wine if ouzo is unavailable)
- 1.5 cups Crushed Tomatoes (canned or very ripe grated fresh tomatoes)
- 1 tablespoon Tomato Paste (for depth of color and flavor)
- 1 teaspoon Dried Oregano (Greek wild oregano if possible)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat level)
- 1/4 teaspoon Sugar (to balance the acidity of the tomatoes)
Finishing Touches
- 5 ounces Feta Cheese (high quality sheep's milk feta, crumbled)
- 2 tablespoons Fresh Parsley (flat-leaf, chopped)
- 1 tablespoon Fresh Dill (chopped)
- 1/2 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Pat the shrimp dry with paper towels and season them lightly with salt and pepper. Set aside at room temperature while you prepare the sauce base.
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2
In a large, heavy-bottomed skillet or a traditional saganaki pan, heat the olive oil over medium-high heat until shimmering.
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3
Add the shrimp to the pan in a single layer. Sear for about 1 minute per side until they just turn pink but are not fully cooked through. Remove the shrimp and set aside on a plate.
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4
In the same pan, reduce the heat to medium and add the diced onion and green pepper. Sauté for 4-5 minutes until the onion is translucent and soft.
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5
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes, stirring constantly to 'toast' the paste until it turns a deep brick red.
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6
Carefully pour in the ouzo to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Let it simmer for 1-2 minutes until the liquid has reduced by half.
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7
Add the crushed tomatoes, dried oregano, red pepper flakes, and sugar. Stir to combine.
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8
Lower the heat to a gentle simmer and cook the sauce uncovered for 10-12 minutes, or until it has thickened and the flavors have melded.
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9
Taste the sauce and adjust the seasoning with salt and pepper as needed. Remember that the feta will add quite a bit of salt later.
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10
Nestle the par-cooked shrimp back into the simmering sauce. Sprinkle the crumbled feta cheese evenly over the top.
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11
Cover the pan with a lid for 2-3 minutes, or place the pan under a preheated broiler for 1-2 minutes until the feta is soft and slightly melted (and browned if using the broiler).
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12
Remove from heat. Garnish immediately with the fresh parsley and dill.
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13
Serve directly from the pan while bubbling hot, accompanied by lemon wedges and plenty of warm bread.
💡 Chef's Tips
Always use block feta stored in brine rather than pre-crumbled varieties; the texture and melting quality are vastly superior. Don't overcook the shrimp in the first step—they should be slightly underdone because they will finish cooking in the hot tomato sauce. If you don't like the taste of anise, you can substitute the ouzo with a dry Greek white wine like Assyrtiko or even a splash of vegetable stock with a squeeze of lemon. For an extra touch of authenticity, finish the dish under a broiler for 60 seconds to get those beautiful charred spots on the feta cheese. Ensure your tomatoes are of high quality; if fresh tomatoes aren't in peak season, high-quality canned San Marzano or Greek tinned tomatoes are much better.
🍽️ Serving Suggestions
Serve with thick slices of grilled sourdough or crusty pita bread to mop up the delicious tomato and feta sauce. Pair with a chilled glass of Ouzo over ice or a crisp, acidic white wine like a Moschofilero or Sauvignon Blanc. Include this as part of a larger meze spread alongside charred octopus, dolmades, and tzatziki. A simple side of lemon-herb rice or orzo pasta turns this appetizer into a light and satisfying main course. For a refreshing contrast, serve with a classic Horiatiki (Greek Village Salad) on the side.