Description
Shrimp Saganaki is a classic Greek seafood dish featuring succulent shrimp simmered in a rich tomato sauce with garlic, onion, white wine, and aromatic herbs, then topped with tangy crumbled feta cheese. This flavorful skillet meal is perfect for a quick and satisfying dinner, best served with crusty bread or rice to soak up the savory sauce.
Ingredients
Scale
Shrimp Saganaki Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 can (14 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- 1 tablespoon lemon juice
Instructions
- Prepare the base: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 3 to 4 minutes until softened and translucent.
- Add aromatics: Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant to build the flavor base.
- Deglaze with wine: Pour in the dry white wine and let it simmer for 2 minutes, allowing the alcohol to reduce slightly and concentrate the flavors.
- Cook the sauce: Add the crushed tomatoes, dried oregano, salt, and black pepper. Stir well and let the sauce simmer for about 10 minutes, until it thickens slightly and the flavors meld together.
- Cook the shrimp: Add the peeled and deveined shrimp to the skillet. Cook for 3 to 4 minutes, stirring occasionally, until the shrimp turn pink and opaque, indicating doneness.
- Add feta cheese: Evenly sprinkle the crumbled feta cheese over the shrimp and sauce. Cook for another minute to allow the feta to soften just slightly and integrate into the sauce.
- Finish and garnish: Remove the skillet from heat. Stir in the fresh lemon juice and sprinkle with chopped fresh parsley and dill if using. Serve immediately.
- Serving suggestion: Serve the Shrimp Saganaki hot with crusty bread or over a bed of rice to enjoy the rich tomato and feta sauce.
Notes
- Use fresh or fully thawed shrimp for best texture and flavor. Pat shrimp dry before cooking to avoid excess moisture in the sauce.
- For a creamier texture and richer flavor, bake the dish for a few minutes at 375°F after adding the feta cheese until it softens and slightly melts into the sauce.
- This dish pairs wonderfully with warm pita bread, or a side of rice or roasted vegetables for a complete meal.
