Shrimp Saganaki with Melted Feta
A vibrant Greek feast of juicy shrimp in a rich tomato sauce, topped with feta cheese that melts into every bite.
35 min
Easy
Griega
3 servings
The story behind
I first tried this dish in a tiny harbor tavern on a Greek island. The waiter brought the cast iron skillet over while it was still bubbling, and the scent of fresh oregano filled the air. He told me the name 'saganaki' actually comes from the two-handled pan it's cooked in. For me, it's the ultimate dinner to share with friends, dipping crusty bread straight into the pan to catch every last drop of sauce. I recommend pairing it with a glass of chilled Ouzo or a very crisp white wine. It’s the kind of meal that makes you feel like you're on vacation, no matter the day of the week.
Instructions
-
1In a cast iron or heavy-bottomed skillet, heat the oil and sauté the onion and garlic until soft.
-
2Add the tomatoes, oregano, salt, and pepper. Let the sauce simmer on low for about 10 minutes to thicken slightly.
-
3Turn up the heat and pour in the ouzo or wine. Let the alcohol evaporate for a minute.
-
4Nestle the shrimp into the sauce. Cook for a couple of minutes on each side until they turn pink and opaque.
-
5Scatter the feta chunks over the top. Cover the pan for a minute or place under a broiler until the cheese starts to soften and melt.
-
6Garnish with fresh parsley and serve immediately with plenty of bread for dipping. Enjoy!
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account