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Shrimp Saganaki

Serves 4 Entree seafood, Fish

Shrimp Saganaki

Shrimp Saganaki captures the essence of Greek coastal cooking, where the freshest seafood meets garden flavors. A staple in Greek tavernas, this dish is reimagined here for the home cook, bringing the vibrant taste of the Aegean to your kitchen. It's a dish that thrives on simplicity, requiring just a handful of ingredients to evoke the warmth of a Mediterranean summer.

Expect a lively medley of sweet shrimp, ripe tomatoes, and creamy feta, all heightened by a hint of oregano. A splash of ouzo, if you choose, adds a whisper of anise, deepening the dish's connection to its Greek roots. Serve it with crusty bread to soak up the luscious sauce, ensuring every last drop is savored.

Ingredients

  • 600 gshrimp
  • 400 gtomatoes
  • 150 gfeta
  • 1onion
  • 60 mlextra virgin olive oil
  • 1 tsporegano
  • ouzooptional splash
  • to tastefine sea salt and black pepper

Method

  1. Start by patting 600 g of shrimp dry with paper towels to remove excess moisture. Season them lightly with fine sea salt to enhance their natural flavor. Set them aside while you prepare the other ingredients.
  2. Dice 1 onion finely and set aside. Chop 400 g of tomatoes into small chunks, ensuring you capture all the juices, as they will contribute to the sauce's flavor and texture.
  3. In a large skillet, heat 60 ml of extra virgin olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, which should take a few minutes. This step builds a flavorful base for the dish.
  4. Add the chopped tomatoes to the skillet, stirring them into the onions. Sprinkle 1 tsp of oregano over the mixture, and season with a pinch of fine sea salt and black pepper to taste. Allow the tomatoes to cook down until they start to break down and form a sauce, releasing their juices and melding with the onions.
  5. If using, add a splash of ouzo to the skillet, stirring it into the tomato mixture. The ouzo will add a subtle anise flavor that complements the seafood. Let it simmer for a minute to cook off the alcohol.
  6. Gently add the seasoned shrimp to the skillet, nestling them into the tomato sauce. Cook the shrimp until they turn just opaque and pink, which indicates they are perfectly cooked. Be careful not to overcook them, as they should remain tender.
  7. Crumble 150 g of feta over the shrimp and tomato mixture, allowing it to melt slightly into the sauce. The feta will add a creamy, tangy element that balances the dish.
  8. Finish with a squeeze of fresh lemon juice over the entire dish to brighten the flavors. Serve immediately, garnished with additional oregano if desired, capturing the essence of a Mediterranean seafood taverna in your home.