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Shrimps Saganaki (Greek Recipe) Recipe

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3.8 from 12 reviews

Shrimps Saganaki is a traditional Greek starter and ouzo meze known for its rich, savory flavors. This recipe features succulent shrimp cooked in a thick tomato and white wine sauce, enriched with fresh parsley and creamy feta cheese. Simple yet elegant, it’s perfect as a warm appetizer or can be easily turned into a seafood pasta dish with a few additions.

Ingredients

Shrimp

  • 1 pound medium shrimp, with shells

Sauce

  • 1 onion, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 cup white wine
  • 1 (14.5 ounce) can diced tomatoes, drained
  • ¼ teaspoon garlic powder (optional)
  • ¼ cup olive oil (divided, 2 tablespoons + 2 tablespoons)
  • 1 pinch salt and pepper to taste

Finishing

  • 1 (8 ounce) package feta cheese, cubed

Instructions

  1. Boil the Shrimp: Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp so that the water just covers them. Boil for 5 minutes, then drain the shrimp, reserving the cooking liquid (shrimp stock), and set the shrimp aside to cool.
  2. Prepare the Sauce: In a saucepan, heat 2 tablespoons of olive oil. Add the chopped onion and cook, stirring frequently, until the onion turns soft and translucent. Mix in the fresh parsley, white wine, drained diced tomatoes, garlic powder (if using), and the remaining 2 tablespoons of olive oil. Simmer the sauce gently for about 30 minutes, stirring occasionally, until it thickens significantly.
  3. Peel the Shrimp: Once cool enough to handle, pinch off the legs from each shrimp and carefully peel off the shells, leaving the heads and tails intact to maintain both flavor and presentation.
  4. Combine and Simmer: Stir the reserved shrimp stock into the thickened sauce, then add the peeled shrimp. Bring the mixture back to a gentle simmer and cook for an additional 5 minutes to allow the shrimp to absorb the sauce flavors fully.
  5. Add Feta and Serve: Remove the pan from the heat, fold in the cubed feta cheese, and let the dish stand covered for a few minutes until the cheese begins to soften and melt slightly. Serve warm, ideally with crusty bread or as a part of a meze spread.

Notes

  • Peeling the shrimp with heads and tails on helps preserve flavor and adds to the presentation.
  • If preferred, add pasta during the final stage to transform this into a hearty seafood pasta dish.
  • You can adjust the thickness of the sauce by simmering longer or adding a touch of reserved shrimp stock if too thick.
  • Garlic powder is optional; fresh garlic can be substituted if desired for a stronger flavor.
  • Serve with fresh crusty bread or pita for dipping into the flavorful sauce.

Find it online: https://lauracooks.com/shrimps-saganaki-greek-recipe-recipe/