Shrimp Saganaki: Shrimp in a Tomato Feta Sauce

A classic Greek appetizer, Shrimp Saganaki is shrimp in a hearty tomato & feta sauce.

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Shrimp Saganaki is a classic Greek appetizer that’s served in most Greek restaurants. Especially those that focus on fish. It’s typically served with bread, but I like to turn it into a main course by spooning it over pasta or rice. I mean, it’s shrimp in a tomato sauce with feta cheese. Can you get any better than that? I want more of it than just a small portion as an appetizer! J

The Shrimp

Choose the size shrimp that you prefer, but I like to use jumbo shrimp. I leave the tail on for a beautiful presentation, and be sure to devein and clean the shrimp well. Use a pan that is broiler-safe because you’ll finish the shrimp saganaki under the broiler. Dry the shrimp with paper towels to remove as much moisture as possible to get the most amount of flavoring from browning.

Why shrimp in tomato fets sauce is a Greek Classic

• Perfectly cooked shrimp
• Creamy feta
• Comforting tomato sauce with a touch of spice
• Serve as an appetizer or main course!

The ingredients

• Jumbo shrimp, peeled and deveined with the tail on
• Olive oil
• Onion, finely chopped
• Pureed tomatoes 
• Garlic cloves –grated, so it melts into the sauce or minced if you prefer
• Scallions –finely chopped and rinsed in a bowl of cold water to release any dirt
• Dried oregano
• Sugar –balances the acidity in the tomatoes
• Crushed red pepper flakes –this is optional, but it adds just a touch of heat
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley
• Feta cheese –always crumble from a block for the best feta flavor
• Lemon wedges for garnish

The Sauce

I like using unseasoned canned whole tomatoes because I can season the tomatoes the way I’d like, and they’re ready to use for the sauce. Then, I puree them in my blender to speed up the cooking time. If you are using crushed canned tomatoes, skip the pureeing step. To cut the acidity of the tomatoes, I add a little sugar. It’s a great trick that will work anytime you’re using canned tomatoes.

How to make Shrimp Saganaki

• Season the shrimp on both sides lightly with salt and black pepper.
• Heat an oven-safe skillet over medium-high heat. Cook the shrimp in a few batches for 30-40 seconds per side. Do not overcrowd the pan, or the shrimp will steam instead of sear.
• Lower the heat to a low- medium and cook the onions for about 5-7 minutes or until slightly golden, translucent and soft. Add garlic and warm through for a few seconds.
• Add tomatoes, sugar, crushed red pepper flakes, black pepper, and a little salt. Remember that the feta is salty, so do not put too much salt in the sauce.
• Cover the pan with the lid and cook the sauce until it reduces and thickens. About 6-7 minutes. Add the scallions, shrimp, and crumbled feta.
• Transfer the pan (if it is oven-proof) under the broiler and cook about 5 minutes or until the cheese melts, the sauce is bubbly and slightly charred.
• Garnish with chopped parsley and lemon wedges.

What do you serve with Shrimp Saganaki?

For the appetizer version, I would serve this with Greek olive bread. But this is really about turning your Shrimp Saganaki into the main course. So, boil some pasta or make some rice along with that crusty, toasted bread. Then, pour your shrimp saganaki over the pasta and enjoy with a crisp Greek salad.

Enjoy and Kali Orexi!

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Shrimp Saganaki

Yield: serves 4

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Ingredients

• 1 pound jumbo shrimp, peeled and deveined (leave the tail on)
• 1/2 cup olive oil
• 1/2 of a medium onion, finely shopped
• 15-16 ounces pureed tomatoes 
• 3-4 garlic cloves, grated
• 4-6 scallions, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• pinch of crushed red pepper flakes
• salt and freshly ground black pepper, to taste
• 1 handful of chopped fresh parsley
• 4 ounces feta cheese, crumbled
• lemons for garnish

Instructions

Season the shrimp on both sides lightly with salt and black pepper.

Heat an oven-safe skillet over medium-high heat. Cook the shrimp in a few batches for 30-40 seconds per side. Do not overcrowd the pan or the shrimp will steam instead of sear.

Lower the heat to a low- medium and cook the onions about 5-7 minutes or until slightly golden, translucent and soft. Add garlic and warm through for a few seconds.

Add tomatoes, sugar, crushed red pepper flakes, black pepper and a little salt. Remember, that the feta is salty, so do not put too much salt in the sauce.

I like using canned tomatoes. I puree them in my blender to speed up the cooking time. If you are using crushed canned tomatoes, skip the pureeing step.

Cover the pan with the lid and cook the sauce until it reduces and thickens. About 6-7 minutes. Add the scallions, shrimp and crumbled feta.

Transfer the pan (if it is oven proof) under the broiler and cook about 5 minutes or until the cheese melts, the sauce is bubbly and slightly charred.

Garnish with chopped parsley and lemon wedges.

Serve with crusty, toasted bread or over pasta.

Enjoy and Kali Orexi!

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