Shrimp Saganaki

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Vicky’s Shrimp Saganaki Recipe 

1 kg (2.2 lbs) shrimp (or 3 large shrimps per person)
1 tsp tomato paste
2 cans of peeled tomatoes (or use fresh tomatoes) chopped lightly in the mixer
1 onion chopped
1 garlic clove minced
1 tbsp Ouzo
300 grams (10-11 ounces) Feta cubed
1/2 green pepper thinly sliced (optional and if used add to tomatoes below)
salt, pepper,
3 tbsp olive oil
parsley chopped for garnishing


Feta Saganaki



Wash and devein shrimps.  Keep the head and tail but remove shell from the body.  In a deep skillet heat the olive oil, then add shrimps to sauté.  Cook just enough for color (they don’t need to be thoroughly cooked). Remove shrimps and in same pan add garlic and onion to cook till lightly colored.  Add ouzo. After add the tomatoes, tomato paste, salt and pepper and bring to boil.

Put shrimps back in the pan to simmer with sauce. Add feta cubes and cook for one minute.  Serve hot and garnish with chopped parsley.

Suggestion:  Have a nice loaf of bread to dip into the sauce.

Can substitute Ouzo with white wine. If you like it to be more spicy add some Cayenne.  Beware of the salt that you add as Feta is salty.


Enjoy!  Thank you Vicky for the great recipe!  Who’s next?

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