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Shrimp Saganaki Recipe

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A

acamp7

Active member
I love shrimp saganaki! I never thought to make it, but I bumped into this recipe and thought I would share:

Ingredients:

- 1 pound of shrimp, deveined and peeled
- 1 can of diced tomatoes
- 1 cup of crumbled feta cheese
- 2 tbsp of olive oil
- 1 chopped onion
- 2 minced garlic cloves
- 1 tsp of dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped

Instructions:

1. Preheat your oven to 375 degrees F.

2. In a large skillet, heat olive oil over medium heat. Sauté the chopped onions and minced garlic until they are softened.

3. Add the canned diced tomatoes to the skillet and stir in the dried oregano. Continue to cook for another 5 minutes until the tomatoes have softened and thickened.

4. Add the shrimp to the skillet and season with salt and black pepper to taste. Cook the shrimp until they become pink and tender (approximately 3-4 minutes).

5. Transfer the shrimp and tomato mixture to a large oven-safe baking dish.

6. Evenly sprinkle the crumbled feta cheese on top of the shrimp mixture.

7. Place the baking dish in the oven and bake for 10-12 minutes or until the cheese has melted and the dish is heated through.

8. Take the dish out of the oven and sprinkle chopped parsley on top before serving.

9. Enjoy your delicious shrimp saganaki with crusty bread or rice.

shrimp-saganaki-recipe.jpg
 
I like to add a splash of ouzo in my recipe.
 
This looks like a good recipe. I do admit I love then flavor of the ouzo.

Does anyone know if this would be the same recipe one could use to make other types of saganaki?
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.

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A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

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