Pin it
The moment the aroma of garlic and tomatoes starts filling your kitchen while making this Shrimp Saganaki, you're instantly transported to a seaside taverna in Greece. This dish captures everything wonderful about Mediterranean cooking - plump, succulent shrimp nestled in a vibrant tomato sauce, studded with briny olives, and topped with creamy, melted feta cheese.
My family first experienced this dish during a vacation on a small Greek island. After many attempts to recreate it at home, this recipe finally captures that magical seaside memory.
Essential Ingredients and Selection Tips
- Large Shrimp: Use extra-large shrimp (U26 or larger) for better texture. Thaw completely and pat dry before cooking.
- Feta Cheese: Opt for authentic Greek feta in brine for the best creamy texture and tangy flavor.
- Tomatoes: A combination of canned diced tomatoes and fresh cherry tomatoes adds layers of richness and brightness.
- Ouzo: This Greek anise-flavored spirit enhances depth, but dry white wine or broth with lemon juice can substitute.
- Kalamata Olives: Their briny depth balances the sweetness of tomatoes and honey.
Pin it
Detailed Cooking Instructions
- Preparing the Perfect Shrimp
- Pat shrimp dry. Toss with olive oil, baking soda, kosher salt, and red pepper flakes. Let sit for 10-15 minutes.
- The Quick Sear Technique
- Heat a large oven-safe skillet over medium-high heat. Add olive oil and quickly sear shrimp for 30 seconds per side. Remove and set aside.
- Building the Aromatic Base
- In the same pan, add olive oil and diced onion. Cook until translucent (about 7 minutes). Stir in sliced garlic and cook for another minute.
- Creating Depth with Spirits and Spices
- Add red pepper flakes, then pour in ouzo or wine. Simmer for 2-3 minutes until alcohol evaporates.
- Developing the Signature Sauce
- Add canned diced tomatoes, cherry tomatoes, honey, and oregano. Simmer for 5-10 minutes until slightly thickened. Season with salt and pepper.
- The Final Assembly
- Return shrimp to the pan, nestling them in the sauce. Crumble feta cheese over the top, then scatter kalamata olives.
- The Transformative Broil
- Preheat broiler and place pan 6 inches away from heat. Broil for 6 minutes until shrimp is opaque and feta is golden brown.
Transforming Leftovers
If leftovers remain, repurpose by tossing with pasta or serving as a Mediterranean bruschetta topping. The flavors intensify overnight, making it even better the next day.
Mediterranean Diet Benefits
This dish perfectly embodies the Mediterranean diet with its healthy balance of vegetables, olive oil, seafood, and dairy, making it both nutritious and indulgent.
Chef’s Essential Tips
- Perfect shrimp every time: The baking soda brine ensures tender, juicy shrimp.
- Layers of tomato flavor: Using both canned and fresh tomatoes creates depth.
- The secret to melted feta: Room-temperature feta melts more evenly than cold feta.
- Ouzo alternatives: Dry white wine or broth with a pinch of fennel seeds can mimic the anise notes.
This Shrimp Saganaki has evolved from a Greek taverna favorite to a staple in my home cooking repertoire. It's perfect for both casual family dinners and impressive entertaining.
Pin it
Frequently Asked Questions
- → What is Ouzo and can I substitute it?
- Ouzo is an anise-flavored Greek liqueur. You can substitute with Pernod in equal amounts, or use 1/2 cup of dry white wine instead of 1/4 cup ouzo as mentioned in the recipe notes.
- → Why add baking soda to the shrimp?
- Baking soda helps make the shrimp more plump and juicy by slightly altering their pH, which improves their texture when cooked.
- → Can I use smaller shrimp for this recipe?
- While the recipe calls for extra large shrimp (U26 or larger), you can use smaller shrimp, but you'll need to adjust the cooking time to avoid overcooking them.
- → Is there a way to make this dish less salty?
- To reduce saltiness, you can rinse the feta and olives before adding them to the dish, use less feta, or choose a milder, less salty feta cheese.
- → What can I serve with Shrimp Saganaki?
- Besides pita bread, this dish pairs well with rice, orzo pasta, crusty bread, or a simple Greek salad for a complete Mediterranean meal.