Greek Shrimp with Tomato & Feta
There’s something irresistible about a dish of Greek shrimp saganaki arriving at the table, with plump, juicy shrimp nestled in a rich tomato sauce and generous pieces of feta scattered over the top. A splash of ouzo gives the sauce its distinctive, gently anise-scented flavor, while the salty feta balances the sweetness of the tomatoes. It’s a popular Greek meze that’s also substantial enough for a light meal, especially with plenty of crusty bread to soak up every last bit of that delicious sauce.
This version comes from Chef Djordjo Cetkovic, who spent years cooking in Greece and now heads the kitchen at Pano Kato, a Greek and Mediterranean restaurant in Singapore. As he explains, “Garides saganaki is all about timing: the prawns go in only when the tomato sauce is ready.” Letting the tomatoes simmer until thick and flavorful before adding the shrimp is the secret to getting the dish just right.
The shrimp need only a few minutes in the oven to cook through, keeping them tender and juicy rather than rubbery. Serve straight from the oven, while the feta is still warm and the sauce is bubbling.
Garides Saganaki: Greek Shrimp with Tomato and Feta
Ingredients
- 600 g raw prawns (shrimp) , peeled and deveined, tails optional
- 450 g fresh tomatoes , chopped
- 150 g onion
- 150 g feta cheese , crumbled or broken into chunks
- 30 g olive oil
- 2-3 cloves garlic
- 30 ml ouzo
- 10 g fresh parsley , chopped
- 2 g salt
- 1 g freshly ground black pepper
Instructions
- Prepare the ingredients: Preheat the oven to 200°C (400°F). Make sure the prawns are peeled and deveined, leaving the tails on if preferred. Finely chop the onion, garlic, and tomatoes.
- Start the sauce: Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and cook for about 8 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30 seconds, until fragrant.
- Add the ouzo and tomatoes: Pour in the ouzo and let it simmer for about 1 minute. Add the chopped tomatoes, salt, and black pepper. Simmer uncovered for approximately 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
- Add the prawns and feta: Nestle the raw prawns into the thickened tomato sauce, arranging them in a single layer where possible. Scatter the feta over the top.
- Bake: Transfer the skillet to the preheated oven and bake for 8–10 minutes, or until the prawns are opaque throughout and reach an internal temperature of 63°C (145°F). Avoid overcooking, as the prawns can quickly become rubbery.
- Serve: Sprinkle with freshly chopped parsley and serve immediately, ideally with crusty bread to soak up the tomato and feta sauce.
Notes
Related: Roasted Eggplant & Potato Moussaka
Related: 21 Greek Side Dishes & Mezze to Bring Mediterranean Flavor to the Table
Related: Shrimp Saganaki with Pepper Spread
Related: Pepper and Feta Saganaki
Related: Shrimp and Pea Rigatoni
