By: Eleni Saltas
Here’s one dish I don’t get enough of (and wish I did)—shrimp saganaki. I don’t make it very often since discovering my older brother, Pete, is allergic to shrimp and other shellfish. I will not be the one to send him into anaphylactic shock. I care for my brother’s well-being and I’m somewhat upset with him and his allergies. I want my shrimp! If you’ve ever tried shrimp saganaki, you’d understand.
“Saganaki” refers to a variety of Greek dishes cooked in a particular, small, usually round, frying pan. Most of us are familiar with cheese saganaki, a dish that is set aflame and is put out by a splash of ouzo and a loud shout of “OPA!” (The flaming cheese saganaki was invented in Chicago’s Greek Town, no less—not Greece). There’s also a saganaki made with mid-size anchovies or smelts, wine, and fresh herbs. Despite my dad’s best efforts, I’m not an anchovy fan so I stay far away from that dish.
When my shrimp allergic brother isn’t over for dinner, I make shrimp saganaki. It has it all—seafood (that isn’t anchovies), fresh herbs, ouzo, and is even topped with feta cheese. It’s easy to make, too. All it requires is peeling the shrimp, chopping up the veggies and herbs, and letting all the wonderful flavors cook together in the frying pan. Serve with crusty bread, because the delicious juice from the tomato and herb sauce should never go to waste.
- 2 pounds shrimp, thawed and peeled*
- 1⁄2 cup of extra virgin olive oil
- 1 yellow onion, finely chopped
- 4 cloves of garlic, chopped
- 5 assorted sweet mini peppers, sliced
- 7 medium tomatoes, finely diced
- 1 (8-ounce) can tomato sauce
- 1 tablespoon chili flakes
- 1 tablespoon dried oregano
- Salt and pepper, to taste
- 1⁄2 cup ouzo
- 8 ounces feta cheese, crumbled fresh
- Parsley, for garnish
Step by Step Instructions
Peel and clean the shrimp. If frozen, leave the shrimp out to thaw. Set aside.
In a large skillet, heat olive oil over medium heat and sauté the onions, peppers and garlic.
Add the diced tomatoes and tomato sauce. Season with oregano, chili flakes, and salt and pepper to taste. Reduce the heat and let simmer until the sauce begins to thicken.
Add the shrimp and season with salt and pepper. Pour in the ouzo and allow the shrimp to cook, about 3-4 minutes.
Fold in the feta and cook until the feta melts, about 5 minutes.
Garnish with fresh parsley and serve warm. Enjoy with a glass of ouzo.
*Use your favorite size of shrimp here. The smaller shrimp will take less time to cook. I prefer large prawns.
this looks delicious! I don’t think I’ve tried this ever, so I’m wondering what it’ll taste like. If it looks anything like it tastes, it’s going to be amazing
I was wondering if you were on FB at all? It would be amazing if you could share your recipe in our group, would love for you to join our community of food lovers! Check us out here: https://www.facebook.com/groups/OnlyGoodEats/
Hi Andrew! The dish is not only appealing to the eye, but super delicious as well! And it’s SO easy to make you’d be surprised. You can totally mess around with flavors/spices too to your liking. I would love to know how you like it if/when you try it.
And yes I am on Facebook and would LOVE to join your group of food lovers. My page is http://www.facebook.com/MyBigFatGreekFanny and my personal account is http://www.facebook.com/eleni.saltas
awesome! I’ll give it a try for sure!!!
Sounds amazing! I love shrimp since it sits so much lighter in your stomach than other meats. If I didn’t have a Mexican husband I think I would switch over to the Mediterranean diet 🙂
Lol if I wasn’t Greek I would mostly cook Mexican food, I LOVE it. I basically cover anything I can with salsa. But yes shrimp is such a light protein! And this dish is super tasty!
Wow this sounds so good!
Thank you! It definitely is delicious!