Garides Saganaki: Greek Shrimp with Tomato and Feta
A delicious Greek favorite featuring juicy shrimp baked in a rich tomato sauce with garlic, a splash of ouzo, and plenty of feta cheese. This easy shrimp saganaki makes a wonderful appetizer or light main course, especially with crusty bread to soak up the flavorful sauce.
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
Tip: Add the shrimp only when the tomato sauce is ready, so they do not become rubbery.
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