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Shrimps Saganaki (Greek Recipe)

Shrimps Saganaki (Greek Recipe)

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MURDERSHEWROTE

This is a starters Greek recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.

Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 441 kcal
  • 22%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 1093 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
  2. Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
  3. While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
  4. When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
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Reviews

Diana Moutsopoulos
21
1/9/2009

I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined shrimp, so I didn't need to boil them first and then peel them. So, with that in mind I sauteed the onion (red onion) in olive oil till soft, then added garlic. I added the crushed tomatoes and parsley, and let it simmer on high until most all the liquid had evaporated. I then added the raw, defrosted shrimp and cooked them for 3 mins in the tomato sauce. I then added a cup of white wine. This is where I would alter the recipe - 1 cup is too much liquid to add at this point, as while the end result was tasty, it was too watery - this dish shouldn't be soupy, and with 1 cup of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute, I added the feta and transferred the skillet to an oven preheated to 400F. I cooked the dish for a further 5 to 7 mins, till bubbly and the feta slightly browned on top. All in all the taste was delicious, but next time I will just start with 1/2 cup of wine and add more if necessary. Served with crusty bread it made a great supper and was surprisingly easy to make! I am also thinking of using a few shots of ouzo next time instead of the wine. NOTE: I did not add any stock as the recipe calls for and I agree with the previous reviewer that one shouldn't add it otherwise this recipe would be for soup!!!!!

Sherry
17
9/25/2005

I'd definitely reduce the "2 inches of water "- if I'd added the entire amount of shrimp stock, I'd have had soup. I only used a portion of the stock, then added 1 1/2 Tbsp. of cornstarch to thicken up a bit. Most of the flavour came from the feta cheese . The next time I'd add chopped kalameta olives along with some greek seasoning and fresh chopped tomatoes. Recipe does have great potential.

RAY570
6
4/18/2011

Delicious on toasted bread - bruschetta.