Easy Greek Shrimp Saganaki with Feta Cheese
 
Prep time
Cook time
Total time
 
An easy appetizer to make as part of a Greek meze spread
Author:
Recipe type: Appetizer
Cuisine: Greek
Serves: serves 6
Ingredients
  • 4 TBSP. olive oil
  • ½ med. onion, finely chopped
  • 3 med. cloves of garlic, minced
  • 3 med. very ripe, fresh tomatoes, seeded & chopped
  • ¾ tsp. sea salt
  • ¼ tsp. freshly ground pepper (or more)
  • ¼ cup dry white wine
  • 2 TBSP. tomato paste
  • 3 TBSP. flat leaf parsley, finely chopped
  • 1 lb. large raw shrimp, tails on, shelled & deveined (about 30 shrimp/lb.)
  • 3-4 oz. Greek feta cheese, crumbled (this comes to about ¾ of a cup)
Instructions
  1. Preheat oven to 400˚F.
  2. Heat an ovenproof skillet, (cast iron pan would work great here) over medium heat. Add the olive oil and then stir in the onion. Cook for about 4 minutes and then add the garlic and cook for another minute or so, until the garlic is soft. Next, stir in the tomatoes, season with salt and pepper and cook for another 5 minutes, crushing them with the back of a wooden spoon. Stir in the wine and tomato paste (if using--see note) and cook for 5 minutes more, until sauce is reduced and the alcohol has evaporated. Add the shrimp and the parsley and continue to cook, stirring from time to time, until the shrimp just begins to turn pink, about 2 to 3 minutes.
  3. If you do not use an ovenproof skillet, transfer the mixture to a casserole dish and crumble the Feta cheese over the top. Place in the hot oven on the medium rack. Bake until the cheese has melted and the sauce has thickened, about 10 minutes.
  4. Serve with plenty of crusty bread to sop up the sauce!
Notes
If tomatoes are not in season, or if they are not ripe enough, I substitute the fresh tomatoes and the tomato paste with 1 cup of canned, crushed Italian plum tomatoes
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/greek-shrimp-saganaki/