«

»

Garides Saganaki – Shrimp Saganaki

This spicy tomato sauce, salty feta cheese and succulent shrimp combination is a great appetiser! A lot of the recipes call for Ouzo, which is a Greek anise flavoured liqueur. Although you do not taste the ouzo in the final dish, unless you use a lot of it, it adds a certain something to the dish that just makes it better. Serve this shrimp saganaki as an appetizer or as part of a meal made up of a varied selection of mezethes.

Garides Saganaki - Shrimp Saganaki
This spicy tomato sauce, salty feta cheese and succulent shrimp combination is a great appetiser! A lot of the recipes call for Ouzo, which is a Greek anise flavoured liqueur. Although you do not taste the ouzo in the final dish, unless you use a lot of it, it adds a certain something to the dish that just makes it better. Serve this shrimp saganaki as an appetizer or as part of a meal made up of a varied selection of mezethes.
Ingredients
  • 1 tablespoon olive oil
  • ¼ cup onion, chopped finely
  • ¼ teaspoon red pepper flakes
  • 1 clove garlic, chopped
  • ½ cup chopped fresh tomato
  • ¼ teaspoon dried oregano
  • 1 dash ouzo (optional)
  • salt and pepper, to taste
  • 115 g shrimp
  • 1 handful parsley, chopped
  • ½ cup feta, crumbled
Instructions
  1. Heat the oil in a pan. Add the onion and saute until soft, about 5 minutes.
  2. Add the red pepper flakes and garlic and saute for 30 seconds.
  3. Add the tomato, oregano and ouzo and simmer until the sauce thickens, about 5 minutes.
  4. Add the shrimp and simmer for 30 seconds per side.
  5. Remove from heat and stir in the parsley.
  6. Transfer to a baking dish and top with the feta cheese.
  7. Bake in a preheated 220°C oven until the sauce is bubbly, about 10 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating: