Greek Shrimp and Tomatoes with Feta (Garides Saganaki)
This Greek recipe for shrimp and tomatoes with feta (garides saganaki), is a taverna classic and beloved all over Greece but in Greek restaurants all over the world, too. It’s also very easy to prepare at home and can be served as a meze or as a main course. It’s delicious over rice or pasta, too, and it’s one of the most popular recipes from my PBS series, My Greek Table!
WATCH me make this Greek recipe for Shrimp Saganaki on YouTube, HERE!
- 2 ½ pounds large shrimp cleaned, with heads and tails intact
- 4 tablespoons extra virgin Greek olive oil
- 1 large onion finely chopped
- 1 large garlic clove minced
- 1 green chile pepper seeded and finely chopped
- 2 cups chopped or grated fresh tomatoes
- Salt and freshly ground black pepper
- 3 tablespoons ouzo or other anise-flavored liqueur
- ½ teaspoon finely grated lemon zest
- ½ pound Greek feta crumbled
- 2 tablespoons finely chopped flat-leaf parsley
Salt the shrimp lightly and place in the fridge until ready to use, but for not longer than about a half hour.
Heat half the olive oil in a large skillet over medium heat and sauté the onion, garlic and chile pepper until wilted. Add the tomatoes and bring to a simmer. Season lightly with salt and pepper.
In another frying pan, heat remaining olive oil over medium-high heat and saute the shrimp until bright pink. Carefully pour in the ouzo and allow the alcohol to cook off.
Transfer the shrimp and all the pan juices into the pan with the tomatoes. Add the lemon zest and feta and stir gently. Remove as soon as the feta starts to melt. Garnish with the parsley and serve.