Shrimp Saganaki is one of those Greek dishes that hits every note—sweet, salty, briny, and just a little fiery. It starts with shrimp seared in olive oil, then simmered in a tomato and ouzo sauce, finished off with crumbled feta and baked until bubbling and golden. The ouzo gives it that unmistakable anise-kissed edge, the feta adds creamy saltiness, and the tomato sauce soaks up every bit of flavor.
It’s a one-pan wonder, made for scooping up with crusty bread. Serve it as a mezze or a main—either way, this is Greek comfort food at its finest.
Recipe: https://www.thefooddee.ca/post/shrimp-saganaki-greek-shrimp-with-tomato-ouzo-feta
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What’s up foodies? Today we’re making shrimp saganaki, a Greek tivera dish that’s bold, brrawy, and made for bread dipping. If you’ve never had shrimp saganaki before, it’s delicious, and you’re definitely missing out. It’s essentially shrimp simmered in a tomato and uzu sauce topped with lots of feta cheese, and then it’s tossed in the oven. It’s rustic, it’s rich, and it is one of my favorite seafood dishes. So, let’s get into it. Grab five ripe Roman tomatoes and grate them using the large holes on a box grater. I cut the tomatoes in half and I grate them straight into a bowl and skin side out. It naturally peels away as you go and I discard the skins when I’m done. Grating them gives you a super fresh base. It’s smooth but still with a bit of texture and no need to blanch or peel anything. Now, heat up a wide pan over medium heat. Add about 2 tablespoons of olive oil and drop in 450 g or roughly one pound of raw shrimp. We’re not cooking these all the way through. We’re just searing them for 1 to 2 minutes on each side just so they pick up a bit of color. The sear also gives them a bit of a head start before we bake them in the sauce later. Once they’re pink on the outside, scoot them out and set them aside. Back in the same pan, don’t wipe it out. We want all those little bits. Add a drizzle more of olive oil if it’s looking a bit dry. Toss in one small finely diced onion and let that go for 4 to 5 minutes. You’re looking for soft, slightly golden, but not burnt. So, we kind of want to caramelize our onions a little bit. Once onions start to look golden, stir in three cloves of minced garlic and then about half a teaspoon of red chili flakes. If you don’t like heat, you can omit these. This doesn’t make it spicy, just adds a gentle warm that balances out the richness of the tomatoes and feta. In my opinion, it really needs it. So, don’t don’t skip it. Add a little bit in. You’ll be fine. Then, toss in one tablespoon of tomato paste and stir and let it cook down for about 2 minutes. You’ll see that starts to darken a bit and start sticking to the bottom of the pan. Now, here comes the best part. We’re going to add some Uzo. Pour in 125 mls or about half a cup. And just a heads up, if you didn’t know, Uzo is an alcohol. So, if you add it to a hot pan or use an open flame that you’re cooking on, like a gas stove, it might flare up on you and it might scare you. So, if you haven’t done it before, just be a bit careful. And if you got friends over you’re cooking this for, it’s a little show for them. Now, you just want to simmer this for a minute or two just to cook off the alcohol and it leaves a nice subtle NS flavor. Now, add in all that grated tomato from earlier and stir in 1 tbsp of honey. The honey is going to help balance the acidity from the tomatoes and bring a little roundness to the sauce. Then, let it simmer, uncover for about 10 minutes. Keep an eye on it. It should reduce slightly and thicken up. You want it saucy, not watery. Then, adjust your salt and pepper. Now, let’s add our shrimp back into the pan. But just don’t dump them in, though. Nestle them into the pan so they’re surrounded by the sauce and still visible. This way, they cook evenly and absorb all the flavor. Then, take some feta and crumble it and scatter it across the top. I like to have a mixture of big chunks and little chunks of feta over the top. Just gives different textures. Once you add all your feta, don’t stir it in. You want those creamy, briny pockets to just melt slightly in the oven. Slide the whole pan into a 400° Fahrenheit oven and bake for 20 to 25 minutes. You also place this into a barbecue or pizza oven just to get that extra smoky flavor. You’re looking for bubbling on the edges, golden spots on the feta, and the most amazing smell. You’ll know it’s done when your house smells like a Greek tivera. Once it’s out of the oven, finish it with some chopped fresh parsley and a light sprinkle of oregano. Plate it up, and that’s your shrimp saga. And don’t forget some crusty warm bread to mop up all that sauce. That’s a non-negotiable. If you’ve never had this dish before and you give it a try, let me know what you think in the comments below. And if you like this video, give a thumbs up, a subscribe down below. Until next time, foodie out.
1 Comment
Great video!
Clear and concise.
Im gonna make this.