Greek & Mediterranean · Free recipe
Shrimp Saganaki
Plump shrimp simmered in a garlicky tomato sauce with a bright hit of ouzo and melty feta baked on top. A sizzling Greek skillet classic served bubbling hot.
Step 1
Pat the shrimp dry with paper towels and season lightly with a pinch of salt. Dry shrimp sear better and stay from getting watery.
Step 2
Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and cook 5 minutes until soft and translucent.
Step 3
Add the garlic and red pepper flakes and cook 30 seconds until fragrant, stirring so the garlic does not brown or burn.
Step 4
Carefully pour in the ouzo or wine (stand back if near a flame) and let it bubble 1 minute to cook off the harsh alcohol.
Step 5
Stir in the crushed tomatoes, oregano, sugar, 1/2 tsp salt, and pepper. Simmer uncovered 10 minutes, stirring now and then, until the sauce thickens slightly.
Step 6
Heat the oven's broiler to high while the sauce simmers.
Step 7
Nestle the shrimp into the sauce in a single layer, pressing them down so they are partly submerged.
Step 8
Cook the shrimp in the sauce 2 minutes, then flip each one and cook 1 minute more; they should just be turning pink but not fully done yet.
Step 9
Scatter the crumbled feta evenly over the top of the shrimp and sauce.
Step 10
Slide the skillet under the broiler for 3 to 4 minutes, watching closely, until the feta softens and turns golden in spots and the sauce bubbles at the edges.
Step 11
Check the shrimp: they should be pink, opaque, and curled into a loose C shape. A tight O shape means overcooked, so pull them as soon as they are opaque.
Step 12
Sprinkle with parsley and serve immediately from the skillet with crusty bread for the sauce.
Tips from the test kitchen
- Add the shrimp near the end; they cook in minutes and turn rubbery if overdone.
- No ouzo? Dry white wine works well and keeps the sauce bright.
