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A classic of Greek cuisine, shrimp Saganaki is a super-simple dish that's sure to bring the sunshine back to your plate. The shrimp are sautéed in a savory tomato sauce flavored with spices and herbs, then sprinkled with fresh feta: a pure delight!
For the record, the name "Saganaki" comes from the Sagani, the two-handled pan traditionally used to cook this dish.
💙 Why you'll love it
- This recipe will take you all the way to Greece.
- It's extremely easy to make: just put everything in a frying pan and leave to cook.
- It requires very little washing up (and that's a real plus!).
- It's ideal for sharing with family and friends.
🍅 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Yellow or white onions, which have a subtle, light taste.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Tomatoes: in season from June to September inclusive.
- White wine: in Greece, the spirit used for cooking is Ouzo, an aniseed-flavored spirit. I replaced it to make it easier for everyone to reproduce.
- Capers: their slightly sour taste will gently spice up the recipe.
- Spices: cumin, sweet paprika and hot cayenne pepper
- Herbs: thyme, oregano, mint and parsley. You can take them fresh, frozen or dried, depending on what you have in your cupboards!
- Feta: this excellent Greek cheese has a mild, slightly salty taste that goes perfectly with tomatoes.
- Shrimps: I recommend you use unshelled shrimps (they're cheaper) and raw shrimps (you can recognize them because they're gray), so they can soak up the sauce as they cook.
✨ What to serve with this Saganaki?
This dish is traditionally served as an aperitif, in which case I recommend some delicious pita bread.
If you want to serve it as a main course, I recommend Basmati rice, Thai rice or Orzo pasta. It also goes very well with the traditional traditional Greek salad.
✅ Gluten-free and dairy-free version
- To make this recipe gluten-free, gluten-free paprika and cayenne pepper. Check your salt and pepper and remove the cumin.
- To make this recipe dairy-free, buy dairy-free feta cheese.
🥰 Chef's tips
- Scald your tomatoes well to remove their skins: the dish is so much better without the tomato skins!
- Shell your shrimp: remove the shells and heads. Normally, a black thread will run along with it, these are the intestines. If you can't see it, use a pick to remove it (it's in the middle of the back), that's better.
- Don't overcook your shrimp: if they form a C, they're "cooked"; if they form an O, they're "overcooked".
💡 Frequently Asked Questions
Of course, you can prepare the whole recipe about 2 days in advance, and add the shrimps, feta and fresh herbs at the last minute.
Ouzo, of course! If you can't find any, replace it with an aniseed-flavored spirit such as pastis or Ricard. A white wine like a Chablis, a Muscadet or a Pouilly-Fumé could be great too!
No problem, just replace it with lemon juice orwater.
❄️ Storage
I recommend keeping this recipe within 24 hours, because of the shrimp.
😋 Other dishes in sauce
If you make this shrimp Saganaki, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Shrimp Saganaki
Ingredients
- 2 onions
- 2 garlic cloves
- 7 cups tomatoes
- 2 ½ cups cherry tomatoes
- 3 tablespoons white wine
- 1 tablespoon capers
- 2 tablespoons cumin
- 2 tablespoons paprika
- 1 tablespoon olive oil
- 2 good tablespoons oregano
- 2 tablespoons thyme
- 1 pinch salt
- 1 good pinch Cayenne pepper or more, depending on your spice tolerance
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- ⅔ cup crumbled feta
- 1 ½ cup shrimp raw, unpeeled
Instructions
- If the shrimp are frozen, run them under hot water until soft. Peel raw shrimp and remove the heads. Normally, a black thread will run down with them - these are the intestines. If you can't see it, use a pick to remove it - it's in the middle of the back.
- Peel and finely chop the onion and garlic cloves, then fry them over medium heat in a hot pan with a drizzle of olive oil until golden. Meanwhile, place the tomatoes in a pan of boiling water for 1-2 minutes.
- Drain, run under cold water and remove the skin. Cut into small cubes and halve the cherry tomatoes (no need to peel them).
- Place the pan over medium-high heat and add the tomatoes, cherry tomatoes, capers, white wine, salt, cumin, oregano, thyme, paprika and cayenne pepper.
- Cook for 15 minutes, covered, then 5 minutes uncovered, stirring occasionally.
- Add the shrimps and cook for a further 2-3 minutes. Crumble the feta with your hands and add the parsley and mint. Enjoy!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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