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Saganaki, a traditional Greek preparation named after the pan in which it’s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.
- 4 scallions, white part only, minced
- 1 cup drained diced canned tomatoes
- 2 tablespoons ouzo or other unsweetened anise-flavored liqueur
- 1 teaspoon chopped flat-leaf parsley plus more for garnish
- 1 teaspoon chopped fresh dill plus more for garnish
- pinch of dried oregano, preferably Greek
- Kosher salt and freshly ground black pepper
- 12 medium shrimp (about ½ lb.), peeled, deveined (head on if desired)
- slices of country-style white bread, toasted
Heat oil in a medium heavy skillet over medium-low heat. Add scallions and garlic; cook, stirring often, until soft, about 3 minutes. Add tomatoes and cook, stirring occasionally, until reduced by half, 4–6 minutes. Remove from heat; add wine, broth, ouzo, 1 tsp. parsley, 1 tsp. dill, and oregano. Season with salt and pepper. Cook over medium-high heat, stirring often, until tomato mixture is reduced by one-third, about 5 minutes.
Reduce heat to medium. Season shrimp with salt and pepper. Add shrimp to skillet, arranging around edges. Place block of feta in center of skillet. Cover and simmer until shrimp are cooked through and feta is warm, 4–6 minutes.
Remove skillet from heat. Transfer shrimp and feta to a large shallow bowl, if desired. Garnish with parsley and dill. Serve with toast alongside.
Nutritional Content4 servings, 1 serving contains:Calories (kcal) 210Fat (g) 9Saturated Fat (g) 3.5Cholesterol (mg) 100Carbohydrates (g) 8Dietary Fiber (g) 3Total Sugars (g) 3Protein (g) 18Sodium (mg) 680Reviews Section
Shrimp Saganaki – Greek Baked Shrimp Recipe
Learn how to easily make the best Shrimp Saganaki at home! This Greek Baked shrimp is a healthy one-skillet recipe that&rsquos so simple to prepare and ready in 30 minutes! Zesty, plump shrimp are snuggled in a savory, rich, chunky tomato sauce, generously sprinkled with tangy feta and briny olives, and then baked until beautifully flavorful! It&rsquos a light, bright and robust dish that&rsquos perfect for busy weeknight dinners or easy entertaining and it&rsquos always a hit with a crowd!
You can serve this Greek shrimp with tomatoes and feta as an easy appetizer, or pair it with your favorite seasonal vegetable and orzo, rice or pasta for a heartier meal! Continue to read on for simple tips and tricks for baking the perfect shrimp saganaki! And, don&rsquot miss the comprehensive step-by-step photographs showing you exactly how easy this dish is to make at home!
Hi, friends! I hope you are ready for some seriously scrumptious shrimp, because today&rsquos recipe is a total winner that you will want to make over and over again!
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- extra virgin olive oil 1 tbsp 1 tbsp
- yellow onions (thinly sliced) 3/4 cup 3/4 cup
- garlic (thinly sliced) 1 clove 1 clove
- crushed red pepper flakes 1/2 tsp 1/2 tsp
- U16–20 shrimp (peeled and deveined (tails left on)) 1 lbs 454 g
- grape or cherry tomatoes (halved) 1 cup 1 cup
- Kalamata olives (pitted, rinsed) 1/4 cup 1/4 cup
- low sodium vegetable broth (low-sodium) 1/2 cup 1/2 cup
- fresh oregano (chopped) 1 tbsp 1 tbsp
- fresh dill (chopped) 1 tbsp 1 tbsp
- fresh flat-leaf parsley (chopped) 1 tbsp 1 tbsp
- feta cheese (reduced-fat, crumbled) 2 oz 57 g
- fine sea salt 1/8 tsp 1/8 tsp
- freshly ground black pepper 1/4 tsp 1/4 tsp
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Saganaki is a delicious mediterranean shrimp in red sauce recipe. If you're craving a savory seafood dish with tomato sauce, this is easy and delicious.
- 3 T. extra virgin olive oil
- 2-3 cloves garlic, finely chopped
- 1 medium red onion, finely chopped
- ¼ c. dry white wine
- 1 15-oz. can crushed tomatoes
- ½ c. Kalamata olives, chopped
- 1 t. dried dill
- 1 t. dried Greek oregano
- ½ t. crushed red chili flakes
- Salt and black pepper, to taste
- 1 lb. large (16/20 ct.) shrimp, shelled and deveined
- 3 T. fresh parsley leaves, chopped and divided
- 4 oz. Feta cheese, crumbled
1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
3. Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
4. Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
5. Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese.
Shrimp Saganaki17 Jan, 2019 Shrimp Saganaki Joanne Rappos mains Shrimp saganaki is quick and easy Greek dish made of tender-crisp spiced and herbed shrimp baked with tomatoes, garlic and feta that you can make in a sheet pan Greek, sheet pan, shrimp, seafood, feta Greek, shrimp, one-pot-meals
A quick and easy sheet pan dish made of tender spiced and herbed shrimp baked with tomatoes, garlic and feta and finished off with a squeeze of lemon juice and fresh herbs. It’s the perfect dish served as an appetiser or a full meal either with pasta or orzo, rice, or just crusty bread to scoop up the flavourful sauce right out of the pan. It’s typically made in a large frying pan or skillet on the stove top or bakes in a casserole dish, but I decided to make it into a sheet pan dish resulting in a quicker cooking/baking time and minimal prep time.
When I first made this for my husband he looked a bit confused as he was expecting bubbling cheese in a pan to be served on the dinner table not saucy shrimp. You may feel the same way as most people think sagananki should be followed up by a loud OPA and a shot of something potent being poured into a hot pan with cheese and then poof - a burst of flames. That is definitely the the most common dish people associate with saganaki. Saganaki in Greek actually refers to the two-handled dish or frying pan the dish is typically cooked in. So you see saganaki can be associated with many other foods other than the cheese it’s so famously known for. This dish has three main components to it - the tomatoes and aromatics, the shrimp and of course the feta. They all come together beautifully in this dish - now let me tell you more about them!
To use fresh or canned tomatoes?
Not that big of a dilemma actually. It’s completely up to you whether you use fresh tomatoes or canned. You can even use larger chopped fresh tomatoes in place of cherry tomatoes. Approx 4-6 medium sized tomatoes would do in place of the cherry tomatoes. Really and truly this dish works well with whatever you have on hand. If tomatoes are in season definitely use them and if not use canned whole tomatoes or canned cherry tomatoes. If using whole ones just make sure to choose them up into smaller pieces. If you are using canned try to use good quality canned tomatoes which enhance the flavour of the dish. If I can get fresh I will always use fresh because I love the taste of roasted fresh tomatoes. Choose fresh herbs over dry where and when you can especially in this case when the fresh herbs are tossed in and on after the dish has been cooked as they add so much to the dish. If you like an extra bit of freshness you can even toss some fresh dill to the herb mix to add some more vibrancy to the dish. Make sure that your tomatoes, garlic, and onions are well seasoned with salt and pepper as each layer adds to the whole dish.
How to get the most delicious shrimp?
This one is easy guys. I toss mine well with the spices and let them hang out, while I chop my veggies and seasonings and make sure that each of them are fully coated with seasoning. They get a few minutes of marinating while I prep and it’s literally like they are getting a nice flavour bath. Shrimp don’t need a lot of time to absorb the flavours that they are marinating in, so that quick little ‘bath’ will ensure they are covered in flavour and bake up deliciously! I always buy shrimp that has already been peeled and deveined but still has the tail on – makes for a prettier presentation and I find my family is much happier that they don’t have to peel the whole shrimp when they are served. I usually have frozen shrimp on hand at all times. It’s so versatile and cooks up so quick. Either frozen or fresh works great with this recipe. Just be sure that when you use frozen shrimp, make sure to thaw them out completely and pat them dry with a paper towel before placing them in the marinade. They cook/bake up quickly which is great for a quick meal.
Should I have dairy with seafood?
Scientifically there is no proven reason why you should avoid having the two together. This traditional Greek dish (in good company with many creamy pasta shrimp dishes) disregards the notion that seafood and cheese don’t mix and it works beautifully resulting in a delicious balance of flavours. Make sure and use a good quality feta and one that you like. Some like a softer brinier feta and others like harder more crumbly feta. You can use anyone one you prefer. There are slight variances, however, in flavour and texture, depending on what type of milk is used (cow, sheep or goat) and where the feta is made. What you use boils down to taste, and availability. I’m not picky when it comes to feta and neither is this dish.
I love serving this dish with my lemon parsley orzo. It goes really well with the flavours of the shrimp and I’m a sucker for pasta. We could have eaten this right off the sheet pan with crusty bread though and next time we may just do that. If you are a shrimp lover I know you are going to love this dish. Trust me on this one and definitely give it a try.
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About Shrimp Saganaki (Greek Shrimp)
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Easy and Delicious Greek Shrimp Saganaki with Feta Cheese
Wanna try some more Greek cuisine? Finish off your meal with these delicious Loukoumades (aka Greek doughnuts)!
What is shrimp Saganaki?
If you haven’t traveled to Greece before, this dish may not be as familiar to you. Shrimp Saganaki is usually an appetizer served in any given fish tavern (or psarotavern) in Greece. It is a tomato based sauce that is most often accompanied by some crusty bread to scoop up the sauce. And it’s delicious!
Saganaki is actually the dish that is prepared in: a weighty, two handled pan. There are other common Saganaki dishes such as cheese Saganaki. However, you can still replicate shrimp Saganaki without this particular pan.
Making this shrimp Saganaki recipe
One of my favorite things about this recipe is that it falls under the single dish recipes, which means less clean up after dinner! Although this dish is usually eaten as an appetizer, it works great for a main dish, as well!
The first thing you are going to do with this recipe is season your oil. Seasoning your oil with garlic and onion before you add other ingredients is a great trick to keep in your back pocket! When you fry these first, the oil absorbs the flavors more fully, which helps the flavors mix into the rest of the ingredients. Hot Tip: put the onion in the pan before your fry your garlic. This helps prevent the garlic from burning since it cooks faster than onions.
Once you’ve cooked these, you are pretty much going to add the rest of the ingredients (except the shrimp!) and let it simmer for 8-10 minutes. Then add your shrimp and cook them for 3-4 minutes. Serve your plates up with some fresh, crusty bread and top with feta cheese and parsley!
Need to make this dish gluten-free?
If you’re making this dish for gluten-free eaters, try it over zucchini noodles, rice, or quinoa!
What’s the Definition of a Perfect Recipe?
Surely it’s entirely personal and on any given night, might well change? One night cost and convenience might collide. Another night, slow communal cooking might fit the mood and the moment.
Here’s a new definition: a perfect recipe cries out to be cooked, NOW, and – get this – AS IS. No changes. No substitutes. No adaptations.
A perfectly delicious recipe for baked shrimp, tomatoes and feta has been making the rounds. The original recipe is credited to The Food You Crave, the wonderful cookbook by Ellie Krieger.
- My eyes lit with Simply Recipes’ version.
- I started to drool with another at The Perfect Pantry.
- I finally moved to the kitchen after Sweetnicks posted the same recipe.