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Shrimp saganaki

shrimp saganaki

Shrimp saganaki brings Greek flavors with tomato, feta, and herbs for a light, flavorful meal that’s ready in 30 minutes.
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Total Time 31 minutes
Servings: 4 porções
Course: Prato Principal
Cuisine: Grega
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 500 g shrimp, peeled and deveined
  • 2 tablespoon olive oil
  • 1 unit yellow onion, finely chopped
  • 2 clove garlic, minced
  • 400 g diced tomatoes, canned or fresh
  • 1 tablespoon tomato paste
  • 80 g feta cheese, crumbled
  • 0.5 teaspoon dried oregano
  • 0.25 teaspoon chili flakes optional
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon salt
  • 2 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 3-4 minutes.
  2. Add minced garlic and cook for another minute until fragrant.
  3. Stir in diced tomatoes and tomato paste. Season with salt, black pepper, dried oregano, and chili flakes (if using). Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
  4. Add the shrimp to the skillet, nestling them into the sauce. Cook for 3-4 minutes, turning halfway, until just pink and cooked through.
  5. Sprinkle crumbled feta cheese evenly over the shrimp and sauce. Cover the skillet and let it warm for 2 minutes, until the feta is slightly softened.
  6. Remove from heat, sprinkle with fresh parsley and dill, and serve immediately with crusty bread or over rice.

Notes

Shrimp saganaki stands out as a classic Greek dish that's both comforting and versatile. It’s beloved for its fresh flavors and ease of preparation, making it an excellent choice for weekday dinners or festive gatherings. The combination of tender shrimp, savory tomato sauce, and creamy feta brings the Mediterranean right to your table.

Practical Tips for Perfect Shrimp Saganaki

  • Choose firm, fresh shrimp for the best texture and flavor. If using frozen, thaw thoroughly and pat dry to avoid excess moisture in the sauce.
  • Don’t overcook the shrimp! They turn rubbery when left too long on the heat. Add them once your sauce has thickened and watch closely; they need just a few minutes.
  • For a richer sauce, let the tomatoes simmer a bit longer before adding the shrimp. This deepens the flavor and allows the spices to meld.
  • If you don’t have feta, you can substitute with goat cheese or even a mild ricotta for a creamy twist.
  • Add a splash of white wine to your skillet after sautéing the onions for extra depth.

Preparation Tips

  • Chop your garlic and onions finely for a smooth sauce base. A food processor can also help save time.
  • Toast your spices (like dried oregano and chili flakes) in the pan with the onion to enhance their aroma and flavor.
  • Crumbled feta melts better if gently pressed into the hot sauce, creating pockets of creamy goodness.

Serving and Variations

  • Serve shrimp saganaki with grilled bread, rice, or lemony couscous to soak up all the sauce. A crisp green salad or Greek-style potatoes are excellent side dishes.
  • For a bolder flavor, try adding capers or olives before simmering the sauce.
  • Make it heartier by tossing in baby spinach or roasted eggplant for a veggie boost.
  • If you enjoy a little more heat, increase the chili flakes or add a pinch of smoked paprika.
Enjoy creating your own twist on this sunny Mediterranean favorite, and don’t hesitate to experiment—you might just discover a new family classic!