This Easy Greek Shrimp Saganaki is another recipe inspired by my recent holiday in Greece (see also my Wholewheat Skordalia with Almonds). It was probably my favourite dish during my stay in Greece, one that I knew I definitely wanted to try to recreate back in the UK. And here it is!
Tomatoes are such a quintessential Mediterranean vegetable (or fruit!) it’s hard to imagine being in that part of the world and not eating something containing tomatoes at least once a day. Greek tomatoes were sweet and delicious and I just couldn’t get enough of them. The tomato sauce in the shrimp saganaki I tried on several occasions was especially delicious – tangy, sweet and full of flavour, it complemented the juicy shrimp extremely well.
The sauce is really quite simple to make, doesn’t require a long list of ingredients and is ready in about 20 minutes. Use good quality, very ripe sweet tomatoes as they will produce a delicious, flavourful sauce. I also think it’s a good idea to add a few anchovy fillets to the sauce for a richer, deeper flavour.
I considered using unpeeled shrimp in this recipe, but in the end decided not to as it’s not as easy to come by here in the UK as the ready peeled variety. Remember that shrimp cooks very quickly so add it to the sauce towards the end (see the Instructions below).
Keep in mind that the sauce contains a few salty ingredients (feta, olives, anchovies) so it is a good idea to season the dish once it’s cooked, rather than during cooking – you may not need to add any salt at all, just a bit of freshly ground pepper to taste.
Enjoy this Easy Greek Shrimp Saganaki with fresh crusty bread – it makes great sharing food!
This recipe was shared with #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins.
I’ve also shared this recipe with Recipe of the Week, Sew It Cook It Craft It, Tasty Tuesdays, This Is How We Roll, Fiesta Friday, which I have the pleasure of co-hosting this week with Suzanne @ apuginthekitchen.
Yields 4 portions
10 minPrep Time
30 minCook Time
40 minTotal Time
- 20 large raw shrimp (peeled)
- 4 large very ripe tomatoes, finely chopped
- 2 tablespoons tomato paste
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 80 g feta cheese
- 2 tablespoons green olives, finely chopped
- 5 anchovy fillets (marinated in oil), finely chopped (about 1 tablespoon)
- 3 tablespoons olive oil (plus more for drizzling)
- 5 tablespoons white wine
- Sea salt and pepper to taste
- Fresh parsley for garnish
- In a medium size skillet/heavy duty pan heat up 3 tablespoons of oil, add the garlic and onion and fry over a medium/low heat for 3-4 minutes, stirring often. Add the wine and continue frying for 2-3 minutes.
- Add the tomatoes, tomato paste, olives, anchovies, stir and cook over a medium heat for 20 minutes until the mixture has thickened, stirring often.
- Remove from the heat, stir in the shrimp and 2 quarters of the feta, crumble the remaining feta over the top, drizzle with a little oil and slide under a grill, if you've got one, for about 5 minutes (alternatively don't remove the pan from the heat, stir in the feta, shrimp and cook for 3 minutes - ensure the shrimp is pink before serving)
- Season with pepper and some salt (if needed), sprinkle fresh parsley over the top and serve with fresh crusty bread.