Shrimp Saganaki is a quick and easy Greek appetizer that is often served with plenty of crusty bread or pita bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.
Saganaki shrimp is a Greek recipe made with large shrimp cooked in a flavorful rich tomato sauce and creamy feta cheese. The dish is typically made by sautéing garlic and onions in a pan, adding diced fresh tomatoes and white wine, then simmering until the sauce has thickened. The cooked plump shrimp is then added to the sauce and topped with crumbled feta cheese. This delicious dish is typically finished by briefly broiling in the oven until the cheese is melted and slightly browned.
Moreover, this classic Greek dish of shrimp is typically served as a main dish with crusty bread or rice. It pairs well with a variety of sides such as a Greek salad, roasted vegetables, or a light pasta dish. A chilled white wine, such as a Greek Assyrtiko, is a common choice to accompany the dish.
History
Shrimp saganaki is a traditional dish from Greece. Furthermore, it is a classic example of Greek cuisine, which is known for its use of fresh ingredients, such as olive oil, lemon, and fresh herbs, and its focus on simple, flavorful dishes. The dish is often served in Greek tavernas and is a popular choice for both locals and tourists alike. The word saganaki refers to the small, two-handled dish (saganaki pan) in which the dish is typically cooked.
This article contains affiliate links.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2-3 cloves garlic, finely chopped
- 1 medium red onion, finely chopped
- ¼ cup dry white wine
- 1 15-oz. can crushed tomatoes
- ½ cup Kalamata olives, chopped
- 1 teaspoon dried dill
- 1 teaspoon dried Greek oregano
- ½ teaspoon crushed red chili flakes
- Salt and black pepper, to taste
- 1 lb. large (16/20 ct.) fresh shrimp, shelled and deveined
- 3 tablespoons fresh parsley leaves, chopped and divided
- 4 oz. Feta cheese, crumbled
Equipment
- Large skillet or large saucepan
- Cutting board and sharp knife
- Spatula
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic and chopped onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
- Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
- Reduce to medium heat and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
- Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
- Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!
Storage Instructions
Any leftover prawn saganaki can be stored in an airtight container and refrigerated for up 2-3 days.
You May Also Like
Bragging Rights
We would love to see what you did with this recipe!
Comment below or share your photo @flavorportal / #flavorportal
Shrimp Saganaki
Shrimp Saganaki is a quick and easy Greek appetizer that is often served with plenty of crusty bread or pita bread to scoop up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.
Saganaki shrimp is a Greek recipe made with large shrimp cooked in a flavorful rich tomato sauce and creamy feta cheese. The dish is typically made by sautéing garlic and onions in a pan, adding diced fresh tomatoes and white wine, then simmering until the sauce has thickened. The cooked plump shrimp is then added to the sauce and topped with crumbled feta cheese. This delicious dish is typically finished by briefly broiling in the oven until the cheese is melted and slightly browned.
This classic Greek dish of shrimp is typically served as a main dish with crusty bread or rice. It pairs well with a variety of sides such as a Greek salad, roasted vegetables, or a light pasta dish. A chilled white wine, such as a Greek Assyrtiko, is a common choice to accompany the dish.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2-3 cloves garlic, finely chopped
- 1 medium red onion, finely chopped
- ¼ cup dry white wine
- 1 15-oz. can crushed tomatoes
- ½ cup Kalamata olives, chopped
- 1 teaspoon dried dill
- 1 teaspoon dried Greek oregano
- ½ teaspoon crushed red chili flakes
- Salt and black pepper, to taste
- 1 lb. large (16/20 ct.) fresh shrimp, shelled and deveined
- 3 tablespoons fresh parsley leaves, chopped and divided
- 4 oz. Feta cheese, crumbled
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic and chopped onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
- Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
- Reduce to medium heat and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
- Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
- Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!