Shrimp saganaki is a typical Greek dish, very rustic, often served in taverns. They are excellent as a main course, but also as an appetizer or as a pasta sauce… they are prepared quickly and encompass all the flavor and aroma of the Mediterranean. The peculiarity of the recipe is the combination of the sweetness of the shrimp and the saltiness of the feta, all accompanied by a tasty tomato sauce. Like all traditional recipes, Greek shrimp can be made in many variations; here you find my version, very simple but full of flavor!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Greek
- Seasonality: All seasons
- Energy 208.82 (Kcal)
- Carbohydrates 8.96 (g) of which sugars 5.83 (g)
- Proteins 17.30 (g)
- Fat 12.23 (g) of which saturated 5.20 (g)of which unsaturated 3.63 (g)
- Fibers 2.39 (g)
- Sodium 778.55 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz shrimp
- 1 cup peeled tomatoes
- Half red onion
- 2.5 oz feta
- basil
- oregano
- red pepper flakes (to taste)
- extra virgin olive oil
- salt
Tools
- Pan
- Cutting board
Preparation
Shell the shrimp, remove the black vein, and wash them. If you have the heads, set them aside to make a broth, which you can use for other preparations.
Clean the onion and chop it. Sauté it in a pan with a drizzle of extra virgin olive oil, then add the peeled tomatoes, cut into pieces (1).
Season with salt and add a pinch of red pepper flakes to taste. Let the sauce cook for about 10 minutes.
Cut the feta into small pieces and add about half of it (2). Let it cook for 1-2 minutes, so it partially melts.
Now add the shrimp, stir and cook for 4-5 minutes, adjusting according to their size (3).
Flavor with some basil leaves and a handful of oregano, then turn off the heat and add the remaining feta in small pieces.
Greek shrimp are ready, serve them hot, accompanied by slices of toasted bread.
Tips and Variations
You can deglaze the tomato sauce with half a shot of ouzo.
You can add half a bell pepper diced, and a star anise if you like.
In many recipes, a final step in the oven at 392°F is recommended. I preferred to finish cooking in the pan to prevent the shrimp from drying out too much.
FAQ (Questions and Answers)
What kind of shrimp should I use?
Both classic medium-sized shrimp tails and prawns are suitable. I always recommend using fresh ingredients, if possible.
How can I substitute feta?
Feta is an essential ingredient for this dish. If you omit it, you’ll get excellent shrimp in sauce, but it won’t be the same recipe.
