Garides Saganaki (Shrimp in Tomato Sauce with Feta)
A Greek taverna classic—shrimp cooked in a rich tomato and ouzo sauce, topped with creamy feta, a kick of chili, and a final sprinkle of oregano. Crusty bread is non-negotiable.
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Ingredients:
5 ripe Roma tomatoes, grated
400 g or 1 Lb raw shrimp
150 g or ½ cup feta cheese, crumbled
125 ml ouzo
1 small onion, finely diced
3 garlic cloves, minced
2 tbsp olive oil (plus more for drizzling)
1 tbsp tomato paste
1 tbsp honey
½ tsp red chili flakes (or to taste)
Salt, to taste
Fresh parsley, for garnish
Dried oregano, for finishing
Servings3 - 4
Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
Grate the tomatoes into a bowl using the large holes of a box grater and discard the skins. Set the grated pulp aside.
Drizzle olive oil in pan . Sear shrimp in a hot pan over medium heat for 1–2 minutes per side, just enough to get some color. Remove the shrimp and set them aside.
In the same pan, add the olive oil and the diced onion. Cook for 4–5 minutes until softened and starting to brown. Stir in the minced garlic and chili flakes, and cook for another 1–2 minutes. Add the tomato paste and stir it in, cooking for 2 more minutes to deepen the flavor.
Pour in the ouzo and let it simmer to cook off the alcohol. Step back slightly when you add it—there’s a chance it could briefly ignite, which is normal. Let it reduce for a minute or two.
Add the grated tomatoes and honey. Stir well and simmer uncovered for about 10 minutes, until the sauce thickens.
Add the shrimp back into the pan, nestling them into the sauce. Crumble the feta over the top. Transfer the pan to a 400°F (204°C) oven and bake for 20–25 minutes, until everything is bubbling and golden around the edges.
Finish with chopped parsley and a light sprinkle of dried oregano. Serve hot with plenty of bread for dipping.
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