shrimp saganaki
Shrimp saganaki brings Greek comfort: shrimp, feta, and fresh herbs in a light tomato sauce. Easy, quick, and flavorful!
Ingredients
Method
- Preheat the oven to 200°C (392°F). If using, prepare an oven-safe skillet for later use.
- Heat the olive oil in a large skillet. Sauté the chopped onion over medium heat until translucent, about 3 minutes.
- Add the minced garlic and cook for 1 more minute, stirring constantly to avoid burning.
- Pour in the white wine and let simmer for 2 minutes to reduce slightly.
- Add the canned diced tomatoes, oregano, salt, black pepper, and optional red pepper flakes. Stir well and let simmer for 10 minutes until the sauce thickens.
- Add the cleaned and deveined shrimp. Cook for 3–4 minutes, stirring gently, just until the shrimp turn pink.
- Sprinkle the crumbled feta cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 10 minutes, or until the feta is golden and bubbly.
- Remove from the oven. Drizzle with lemon juice and garnish with fresh chopped parsley before serving. Serve hot with crusty bread.
Notes
Shrimp saganaki is not only a staple in Greek coastal tavernas but also a delightful choice for home cooks seeking bold, Mediterranean flavors with little fuss. This versatile dish shines as both an appetizer for sharing or a satisfying main course, quickly turning a weeknight dinner into something special.
Tips for Perfect Shrimp Saganaki: Choose fresh or high-quality frozen shrimp for the best taste. Be careful not to overcook—the shrimp should turn just pink and stay juicy. If you want extra flavor, try adding a splash of ouzo or another anise liqueur with the wine for a true Greek touch.
