Shrimp Saganaki
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound medium shrimp, peeled and deveined
- Sea salt and black pepper
- 4tablespoons extra-virgin olive oil, plus more for serving
- 1medium onion, finely chopped
- 3garlic cloves, thinly sliced
- 2fresh or dried bay leaves and/or 2 sprigs of thyme
- ⅔cup ouzo (or white wine, or scant ⅔ cup Pernod)
- 8ounces cherry tomatoes, halved (about 1 ¾ cups)
- 1(14-ounce) can crushed tomatoes
- ½cup pitted Kalamata olives
- ½cup crumbled feta (or more to taste)
- Fresh parsley leaves or torn dill (optional), for garnish
- Toasted bread, for serving
Nutritional analysis per serving (6 servings)
318 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 20 grams protein; 656 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large cast-iron skillet, heat 2 tablespoons olive oil over medium. Add the shrimp, season with ½ teaspoon each salt and pepper, and cook, stirring occasionally, just until they start to turn pink and barely any gray remains on the outside, about 4 minutes. Transfer to a medium bowl.
- Step 2
Heat the oven to 400 degrees. Add another 2 tablespoons oil to the skillet over medium. Add the onion, garlic and herbs, season lightly with salt and pepper and cook, stirring occasionally, until starting to soften, about 5 minutes. Pour in the ouzo. Cook, stirring occasionally, until almost evaporated, about 3 minutes.
- Step 3
Stir in the halved cherry tomatoes, crushed tomatoes and ½ cup water, season with salt and pepper and cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Step 4
Once the sauce has thickened, stir in the reserved shrimp, nestling them into the sauce in an even layer. Evenly sprinkle with the olives and feta and bake until the shrimp is cooked through and the feta softened, about 15 minutes.
- Step 5
Drizzle generously with more olive oil, sprinkle with the fresh parsley or dill, and serve immediately.
Private Notes
Comments
If you saute the shrimp, and then bake them for 15 minutes (or until the feta is softened), won't they be overcooked and tough?
Yes, you can make this on the cooktop or on the grill. I'm basically lazy, so I make my tomato sauce first. Sauce should be simmering then add olives, and feta, give the sauce a stir then place raw shrimp on top. Do not cover. Depending on size of shrimp let cook 1-3 minutes, with a tongs turn shrimp and cook another 1-2 minutes. I have been making a recipe very similar to this for 30 years. During heat of the summer on the cooktop or grill and in cold months I use the oven.
How can you cook shrimp for 15 minutes after they’re already sautéed? They will be overcooked! Put them in the sauce a couple of minutes before serving.
I entirely shelled and removed tails of the shrimp, and sauteed those in the oil to get some of the flavor from them before discarding. I put it in the oven without the shrimp, and only added them in the last 5 min or so. I used the scant 2/3 cup pernod instead of ouzo, and do recommend the dill. Loved every bit of this.
Take care not to over cook the shrimp as you saute them, they finish nicely in the oven!
I’ve made this twice now and it was well received both times. First time, as is, second I followed many of the suggestions here: added oregano with the thyme, added spinach with the feta before popping it in the oven - 10mins to melt the cheese, then added the shrimp back in. Also *barely* cooked the shrimp beforehand to avoid the overcooking issue a few have mentioned.
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