📝 About This Recipe
Named after the 'saganaki'—the traditional heavy-bottomed, two-handled frying pan it is cooked in—this classic Greek meze is a celebration of the Aegean sea. Succulent jumbo shrimp are nestled in a vibrant, savory tomato sauce spiked with a hint of anise-flavored ouzo and finished with a generous crumbling of salty, tangy feta cheese. It is a harmonious blend of Mediterranean textures and aromas that perfectly captures the spirit of Greek coastal dining.
🥗 Ingredients
The Seafood
- 1.5 pounds Jumbo Shrimp (peeled and deveined, tails left on for presentation)
- 3 tablespoons Extra Virgin Olive Oil (high-quality Greek oil preferred)
The Aromatics & Sauce
- 1 Yellow Onion (finely diced)
- 3 pieces Garlic Cloves (minced)
- 1/2 cup Red Bell Pepper (finely chopped)
- 1/4 cup Ouzo (Greek anise liqueur; can substitute with dry white wine)
- 14 ounces Crushed Tomatoes (canned or very ripe fresh grated tomatoes)
- 1 tablespoon Tomato Paste
- 1 teaspoon Dried Oregano (Greek wild oregano if available)
- 1/4 teaspoon Red Chili Flakes (adjust for heat preference)
- 1/2 teaspoon Honey (to balance the acidity of the tomatoes)
- to taste Kosher Salt and Black Pepper
Finishing Touches
- 6 ounces Feta Cheese (authentic Greek sheep's milk feta, crumbled)
- 1/4 cup Fresh Parsley (flat-leaf, chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Pat the shrimp completely dry with paper towels and season lightly with salt and pepper. This ensures a better sear and prevents excess water from diluting the sauce.
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2
In a large, heavy-bottomed oven-proof skillet or a traditional saganaki pan, heat 2 tablespoons of 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 to a plate and set aside.
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4
Reduce the heat to medium. Add the remaining tablespoon of olive oil to the same pan. Sauté the diced onion and red bell pepper for 4-5 minutes until softened and translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the paste darkens slightly and the garlic is fragrant.
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6
Deglaze the pan with the Ouzo, scraping up any browned bits (fond) from the bottom. Let the liquid simmer for 2 minutes until the harsh alcohol scent dissipates, leaving a sweet anise aroma.
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7
Pour in the crushed tomatoes, dried oregano, red chili flakes, and honey. Season with a pinch of salt and pepper.
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8
Lower the heat and let the sauce simmer gently for 10-12 minutes until it has thickened and the flavors have melded.
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9
Preheat your broiler to high. While the broiler heats, nestle the seared shrimp back into the simmering tomato sauce.
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10
Sprinkle the crumbled feta cheese evenly over the top of the shrimp and sauce.
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11
Place the skillet under the broiler for 2-3 minutes, or until the feta has softened and developed beautiful golden-brown charred spots.
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12
Remove carefully from the oven. Garnish immediately with fresh parsley and dill to add a burst of color and herbal freshness.
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13
Serve piping hot directly from the pan with lemon wedges on the side for squeezing.
💡 Chef's Tips
Always use block feta stored in brine rather than pre-crumbled varieties for the best melting texture and flavor. If you don't like the taste of anise, a dry Greek white wine like Assyrtiko is an excellent substitute for Ouzo. Be careful not to overcook the shrimp during the initial sear; they will finish cooking perfectly under the broiler. For an extra layer of flavor, add a few kalamata olives or capers to the sauce while it simmers. Use a high-quality, crusty bread to soak up the 'ladera' (oily sauce)—it's often the best part of the dish!
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or grilled pita bread for dipping. Pair with a chilled glass of Ouzo over ice or a crisp, acidic white wine like Pinot Grigio. Accompany with a classic Greek Horiatiki salad (cucumber, tomato, onion, and olives). For a fuller meal, serve the shrimp and sauce over a bed of buttery orzo or rice pilaf. A side of roasted lemon potatoes (Patates Lemonates) rounds out the Mediterranean feast beautifully.