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When the smell of sizzling garlic and tomatoes fills your kitchen while whipping up this Shrimp Saganaki, you'll feel like you're dining at a coastal eatery in Greece. This dish brings together everything delightful about Mediterranean cooking - plump, juicy shrimp swimming in a bright tomato sauce, scattered with tangy olives, and blanketed with soft, melted feta cheese.
I first tasted this wonderful meal during a trip to a tiny Greek island. I've tried making it at home many times, and this version finally brings back that special beachside memory.
Key Ingredients and Smart Shopping Advice
- Large Shrimp: Go for the biggest ones you can find (U26 or bigger) for the best bite. Make sure they're fully thawed and dried before cooking.
- Feta Cheese: Look for real Greek feta stored in liquid for the creamiest texture and zesty flavor.
- Tomatoes: Mix canned diced with fresh cherry tomatoes to get both deep flavor and fresh zing.
- Ouzo: This anise-flavored Greek drink adds amazing depth, but you can swap in dry white wine or stock with a squeeze of lemon.
- Kalamata Olives: Their salty punch cuts through the sweetness of the tomatoes and honey.
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Step-by-Step Cooking Guide
- Getting Your Shrimp Ready
- Dry the shrimp with paper towels. Mix them with olive oil, baking soda, kosher salt, and red pepper flakes. Let them sit for 10-15 minutes.
- Quick Cooking Method
- Warm a big oven-safe pan over medium-high heat. Pour in olive oil and quickly cook shrimp just 30 seconds on each side. Take them out and set aside.
- Creating Flavor Foundation
- Using the same pan, add olive oil and chopped onion. Cook until see-through (around 7 minutes). Toss in sliced garlic and cook one minute more.
- Adding Booze and Spices
- Sprinkle in red pepper flakes, then add ouzo or wine. Let it bubble for 2-3 minutes until the alcohol cooks off.
- Making the Tasty Sauce
- Pour in canned diced tomatoes, cherry tomatoes, honey, and oregano. Let it simmer 5-10 minutes until it gets a bit thicker. Add salt and pepper to taste.
- Putting It All Together
- Put the shrimp back in the pan, tucking them into the sauce. Crumble feta all over the top, then toss in kalamata olives.
- The Final Touch
- Turn on your broiler and put the pan about 6 inches away from the heat. Broil for 6 minutes until shrimp turns pink and feta gets golden on top.
Clever Ideas for Extras
Got some left? Mix it with pasta the next day or spread it on toasted bread for a Greek-style bruschetta. The flavors actually get better overnight, making day-two meals even tastier.
Health Perks of Eating Mediterranean Style
This dish is a perfect example of why the Mediterranean diet is so good for you, balancing veggies, olive oil, seafood, and dairy in a way that's both super tasty and really good for your body.
Insider Cooking Tricks
- Never fail with shrimp: The baking soda bath is your secret weapon for juicy results.
- Rich tomato goodness: The combo of canned and fresh tomatoes creates amazing flavor.
- Feta melting magic: Let your feta warm up on the counter first for smoother melting.
- No ouzo on hand: Try white wine or broth with a tiny pinch of fennel seeds for that licorice hint.
This Shrimp Saganaki has gone from a dish I first tried at a Greek restaurant to something I make all the time at home. It works just as well for regular family dinners as it does when you want to wow your guests.
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Frequently Asked Questions
- → What’s Ouzo and can I swap it?
- Ouzo is a Greek-style anise drink. You can switch it out for equal parts Pernod or use dry white wine (1/2 cup instead of 1/4 cup ouzo) as noted.
- → Why use baking soda on shrimp?
- Baking soda changes shrimp texture by slightly altering pH, so they stay plump and juicy when cooked.
- → Can I grab smaller shrimp for this?
- Extra large shrimp work great here, but smaller ones are fine too. Just watch the cook time so they don’t get rubbery.
- → How do I make it less salty?
- Go light on the feta or pick a milder kind. Rinsing the olives and feta helps, too.
- → What sides go well with this dish?
- Pair it with crusty bread, rice, orzo, or even a light Greek salad to keep things fresh.