Shrimp Saganaki
Shrimp in tomato sauce
By: Eleni Saltas
Shrimp saganaki is a flavorful Greek dish that combines succulent shrimp with a tomato-based sauce, typically topped with feta cheese, making it wonderfully salty and creamy. Here, we omit the cheese to keep the dish Lenten-friendly while still delivering a burst of flavors your crusty bread will love later on. The sauce, simmered with garlic, onions, peppers, tomatoes and herbs, creates a base that pairs well with shrimp. Garnished with fresh parsley, this shrimp saganaki is best enjoyed warm with bread.
Why you’ll love this dish:
–Flavorful Tomato-Based Sauce: The rich, tomato-based sauce in Shrimp Saganaki is bursting with flavors from garlic, onions, herbs, and spices, creating a savory and aromatic base for the dish.
-Juicy Shrimp: The shrimp in Shrimp Saganaki are cooked perfectly, absorbing the delicious flavors of the sauce while maintaining their natural sweetness and texture.
-Taste the Mediterranean: This dish encapsulates the essence of Mediterranean cuisine, with its vibrant colors, fresh ingredients, and harmonious blend of herbs and spices.
– Ease of Preparation: Shrimp Saganaki is easy to prepare, making it perfect for busy weeknights or casual gatherings. All with simple ingredients!
– Perfect for Dipping: It’s no secret I love any sauce. So I always make extra in my recipes. Shrimp Saganaki is perfect for dipping, allowing you to soak up every bit of the delicious sauce and enjoy a complete sensory experience with each bite.
Prep Time:
5 min
Total Time:
30 min
Servings:
4
Good For:
Dinner / Lent
Ingredients
-
1 pound shrimp, thawed and peeled*
-
2 tablespoons extra virgin olive oil**
-
1 small yellow onion, finely diced
-
3 cloves of garlic, chopped
-
¾ cup peppers, diced (I like using a mix of sweet mini peppers)
-
1 cup tomatoes, finely diced
-
1 (8-ounce) can tomato sauce
-
1 teaspoon chili flakes
-
1 tablespoon dried oregano
-
Salt and pepper, to taste
-
¼ cup ouzo (optional)
-
Parsley, for garnish
Step by Step Instructions
Step 1
Peel and clean the shrimp. If frozen, thaw the shrimp ahead of time. Season with salt and pepper and set aside.
Step 2
In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, and sweet mini peppers, season with a pinch of salt and sauté until they are softened.
Step 3
Add the diced tomatoes and tomato sauce to the skillet. Season with oregano, chili flakes, salt, and pepper. Reduce the heat and let the sauce simmer until it begins to thicken.
Step 4
Add the shrimp to the skillet and season them with salt and pepper. Pour in the (optional) ouzo and let the shrimp cook for about 3-4 minutes until they are pink and cooked through.
Garnish the dish with fresh parsley and serve warm.
Recipe Notes
*You can use your preferred size of shrimp for this recipe. Smaller shrimp will cook faster, while larger ones may take a bit longer.
**If fasting from oil, you can sauté the vegetables with a bit of water or dry in a nonstick pan.
Perfect!