Description
Easy Shrimp Saganaki is a classic Greek seafood dish featuring succulent shrimp cooked in a rich tomato and feta cheese sauce. This flavorful one-pan meal combines tender shrimp with a savory blend of garlic, onions, tomatoes, and herbs, finished with a creamy touch of feta and a splash of fresh lemon juice. Perfect for a quick and satisfying weeknight dinner, served with crusty bread or over rice.
Ingredients
Scale
Shrimp and Sauce
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
Finishing Touches
- 1/2 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil: In a large skillet over medium heat, warm the olive oil until shimmering to prepare for sautéing the aromatics.
- Sauté onions and garlic: Add the finely chopped onion to the skillet and cook until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add tomatoes and seasonings: Pour in the diced tomatoes, tomato paste, dry white wine, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine all ingredients well and allow the sauce to simmer gently for about 10 minutes until it thickens slightly and flavors meld.
- Cook the shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 3 to 5 minutes, stirring occasionally, until the shrimp turn pink and opaque, indicating they are cooked through but still tender.
- Add feta cheese: Sprinkle the crumbled feta evenly over the shrimp and sauce. Cover the skillet and cook for an additional minute to warm and slightly soften the cheese.
- Finish with parsley and lemon: Remove from heat and sprinkle fresh chopped parsley and drizzle with fresh lemon juice to add brightness and fresh flavor to the dish.
- Serve: Serve the shrimp saganaki warm, ideally with crusty bread to soak up the sauce or over a bed of fluffy rice.
Notes
- Use fresh or high-quality frozen shrimp for the best flavor and texture.
- Be careful not to overcook the shrimp to avoid rubberiness.
- For a smoother sauce, substitute canned crushed tomatoes for diced tomatoes.
- Adding olives can enhance the Mediterranean flavors.
