Shrimp saganaki with feta
Saganaki is the starter you order at every Greek taverna: shrimp in tomato sauce with feta just softening on top. It comes out identical at home, and the best part is still the bread dipped in the sauce.
Instructions
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Prep the shrimp ⏱ 10 min
Thaw the shrimp 10 minutes under cold running water and pat them dry. They arrive already peeled and deveined, so there is nothing to clean. At 8/12 each shrimp weighs 40 to 55 g, which is why they stay juicy in the sauce.
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Build the base ⏱ 5 min
Heat the oil in a roomy pan and soften the onion for 3 to 4 minutes. Add the garlic for one more minute.
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Simmer the sauce ⏱ 10 min
Pour in the wine, let it cook off for a minute, then add the tomatoes, oregano, salt and pepper. Simmer over medium heat for 10 minutes, until thickened.
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Add shrimp and feta ⏱ 8 min
Nestle the shrimp into the sauce and cook 5 to 6 minutes, turning them once halfway, until pink and opaque all the way through. Being jumbo, they need longer than smaller shrimp. Scatter the feta on top, lid on for 2 minutes, just until the cheese softens without fully melting.
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Serve from the pan
Finish with olive oil, oregano and chilli flakes and bring the pan straight to the table, with plenty of bread for the sauce.
Good to know
The feta should not melt completely, it is perfect when softened but still holding its shape. For the special occasion version, a splash of ouzo instead of wine takes it straight to Halkidiki.
Frequently asked questions
What is shrimp saganaki?
A Greek starter of shrimp cooked in tomato sauce with partly softened feta on top. It is served straight from the pan, with plenty of bread for the sauce.
What kind of shrimp do I use for saganaki?
Vannamei Shrimp 8/12, which are large and stay juicy in the sauce. They come already peeled and deveined, so you only thaw them 10 minutes under cold water and pat dry. Being jumbo, they need 5 to 6 minutes in the sauce.
Should the feta melt completely?
No, the feta is right when it has softened but still holds its shape. Put the lid on for just 2 minutes, enough to soften it without fully melting.
What can I use instead of white wine in saganaki?
A splash of ouzo, which takes the flavour closer to a Greek taverna. Add it at the same point as the wine, after softening the onion with garlic.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Shrimp saganaki with feta
Shrimp saganaki with feta
Saganaki is the starter you order at every Greek taverna: shrimp in tomato sauce with feta just softening on top. It comes out identical at home, and the best part is still the bread dipped in the sauce.
Notes
The feta should not melt completely, it is perfect when softened but still holding its shape. For the special occasion version, a splash of ouzo instead of wine takes it straight to Halkidiki.
