Description
Greek Shrimp Saganaki is a flavorful Mediterranean dish featuring tender shrimp simmered in a rich tomato sauce, finished with salty, melting feta cheese. Perfect as a shared appetizer with crusty bread or served over rice or orzo as a hearty main course.
Ingredients
Sauce Ingredients
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 tsp sugar (optional)
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp red pepper flakes
- 2 bay leaves
- 2 tbsp tomato paste
- 1 cup (250 g) strained tomatoes (passata)
- 14 oz (400 g) crushed tomatoes
- ½ cup (125 ml) vegetable stock
Main Ingredients
- 2 lb (900 g) jumbo shrimp or prawns, peeled and deveined
- 7 oz (200 g) feta cheese, crumbled
- Salt and pepper, to taste
- Chopped parsley or fresh thyme, to garnish
Instructions
- Sauté Onion: Heat the olive oil in a large oven-safe pan over medium-low heat. Sauté the diced onion for about 5 minutes, stirring occasionally, until it softens and becomes translucent.
- Add Aromatics and Seasonings: Add the minced garlic, salt, optional sugar, dried thyme, red pepper flakes, and bay leaves to the pan. Cook for 1–2 minutes until the mixture becomes fragrant.
- Add Tomato Base: Stir in the tomato paste, strained tomatoes (passata), crushed tomatoes, and vegetable stock. Bring the mixture to a gentle simmer.
- Simmer Sauce: Allow the sauce to cook uncovered for 20–30 minutes, stirring occasionally, until it thickens and develops a rich flavor.
- Cook Shrimp: Add the peeled and deveined shrimp to the sauce, gently stirring to combine. Cook for 2–3 minutes, just until the shrimp turn pink and are cooked through.
- Add Feta and Broil: Evenly sprinkle the crumbled feta cheese over the top of the shrimp and sauce. Transfer the pan under a hot grill (broiler) for a few minutes until the feta softens and lightly browns.
- Final Seasoning and Garnish: Remove the bay leaves, taste the dish, and adjust seasoning with salt and pepper as needed. Garnish with chopped parsley or fresh thyme and serve immediately.
Notes
- For an authentic presentation, use a traditional oven-safe skillet or cazuela to prepare Saganaki.
- The sugar is optional but helps balance the acidity of the tomatoes.
- Serving suggestion: Enjoy as a shared appetizer with crusty bread or over steamed rice or orzo as a main meal.
- If you prefer more heat, increase the red pepper flakes to taste.
- Do not overcook the shrimp to keep them tender and juicy.
