Greek Shrimp Saganaki (with Tomatoes & Feta)
This classic Greek-inspired Shrimp Saganaki is the perfect weeknight dinner. Fresh shrimp, tomatoes, and feta come together for a creamy, healthy meal. This would pair SO well with a grain like rice or quinoa!
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Servings: 5 people
Calories: 287kcal
Equipment
- Sharp Knife
- Small Sauce Pot
- Large nonstick pan
Ingredients
- 25 Shrimp peeled, deveined
- 4-5 Campari tomatoes chopped
- ½ teaspoon Calabrian chilies or other hot pepper
- ½ Onion white or yellow, diced
- 2 cloves Garlic minced or sliced
- ¼ cup White wine or Ouzo if you have it
- 8 oz Feta cheese cubed or crumbled
- 4 tablespoon Olive oil
- Parsley
Instructions
- If necessary, peel and devein the shrimp.
- Dice the onion and slice the garlic. You can mince it if you want, but I like to use sliced in this recipe!
- Dice the tomatoes and also dice the block of feta cheese into medium squares.
- In a medium sauce-pot, add 2 tablespoon of olive oil over medium heat.
- Once warm, add the onions and allow them to sweat until translucent. Then, add the garlic slices and stir to combine until fragrant.
- Stir in the calabrian chili paste until thoroughly combined. Then, add the diced tomatoes.
- Stir to combine and cook until the tomatoes begin to break down. Keep over medium-low heat while cooking the shrimp.
- In a separate pan, preferably non-stick, add the remaining 2 tablespoon of olive oil.
- Heat over medium to high heat, then add the shrimp once hot. Season with salt and pepper and continue to saute until the shrimp are pink and cooked about 80% of the way through.
- To the still hot pan, add the white wine or Ouzo and toss until it is nearly evaporated.
- Then, add the tomato sauce from the other pot and toss to combine.
- Once combined, sprinkle the cubed feta across the pan. Cover with a lid and let it steam on low heat until the feta is warmed through and slightly softened.
- Scoop out the amount you wish to serve and serve hot in a bowl. Garnish with fresh chopped parsley and more fresh cracked pepper and, if necessary, more salt.
Video
Notes
- Add the tomato sauce to the shrimp when the shrimp is cooked 80% (or less) of the way through. It will finish cooking in the sauce, then you don't risk overcooking your shrimp!
- Instead of calabrian chili sauce, you can use red pepper flakes, or any kind of spicy pepper you prefer. You can also just omit it entirely.
- Most recipes will say that any large and juicy tomato is fine, but I found that Campari tomatoes work really well in this recipe, and they're usually not hard to find year-round.
- Traditionally, this recipe calls for Ouzo, which is an anise-flavored liqueur consumed in Greece. I wasn't able to find that, so white wine worked fine.
Nutrition
Calories: 287kcal | Carbohydrates: 6g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.002g | Cholesterol: 121mg | Sodium: 581mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 606IU | Vitamin C: 8mg | Calcium: 267mg | Iron: 1mg
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