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My review
Shrimps Saganaki (Greek Recipe)
MURDERSHEWROTE
"This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish."
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Ingredients
40 m servings 441 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
- Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
- While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
- When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.
Nutrition Facts
Per Serving: 441 calories; 26.6 g fat; 10.1 g carbohydrates; 27.8 g protein; 223 mg cholesterol; 1035 mg sodium. Full nutrition
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Reviews
Read all reviews 1116 Ratings
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Most helpful positive review
12/11/2008
I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined shrimp, so ...
Most helpful critical review
9/25/2005
I'd definitely reduce the "2 inches of water "- if I'd added the entire amount of shrimp stock, I'd have had soup. I only used a portion of the stock, then added 1 1/2 Tbsp. of cornstarch to thi...
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12/11/2008
I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined shrimp, so ...
9/25/2005
I'd definitely reduce the "2 inches of water "- if I'd added the entire amount of shrimp stock, I'd have had soup. I only used a portion of the stock, then added 1 1/2 Tbsp. of cornstarch to thi...
5/29/2011
this was very good, fast to make. I made a slight adjustment since I was out of metaxa so I replaced it with a TBL of ouzo which worked well, I thought. I served it with olive oil, lemon juice...
2/9/2011
This is a wonderful dish! So simple to make but elegent in appearance! Can be served over Rice or Orzo as a warm meal on a cold winter here in New York! We also add some olives to keep the au...
12/21/2013
This was really good. I didn't add the stock back in though, and I used fresh garlic. This recipe is a staple for us.
11/25/2013
I think this recipe was awesome. I just didn't add all the feta cheese since I wanted to taste more the shrimp . I cooked it with some other Greek recipes and it was a hit w my family. Also I di...
12/5/2012
This was fantastic! I used 1/2 cup wine, added chopped olives at the end with the feta and served over rice. I also used frozen large shrimp and did not have to de-head them...Lovely. I would ma...
1/29/2018
I have been eating this dish for years under the pseudonym "shrimp Aegean ". My in laws make it sometimes for a special meal, and it is served over pasta, usually capellini or spaghetti. It is b...