Shrimps Saganaki (Greek Recipe)

Rating: 4.47 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

By MURDERSHEWROTE

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Recipe Summary

prep:
5 mins
cook:
35 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 27.8g 56% DV; carbohydrates 10.1g 3% DV; fat 26.6g 41% DV; cholesterol 223.1mg 74% DV; sodium 1035.3mg 41% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Diana Moutsopoulos
Rating: 4 stars
01/09/2009
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 I didn't need to boil them first and then peel them. So with that in mind I sauteed the onion (red onion) in olive oil till soft then added garlic. I added the crushed tomatoes and parsley and let it simmer on high until most all the liquid had evaporated. I then added the raw defrosted shrimp and cooked them for 3 mins in the tomato sauce. I then added a cup of white wine. This is where I would alter the recipe - 1 cup is too much liquid to add at this point as while the end result was tasty it was too watery - this dish shouldn't be soupy and with 1 cup of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute I added the feta and transferred the skillet to an oven preheated to 400F. I cooked the dish for a further 5 to 7 mins till bubbly and the feta slightly browned on top. All in all the taste was delicious but next time I will just start with 1/2 cup of wine and add more if necessary. Served with crusty bread it made a great supper and was surprisingly easy to make! I am also thinking of using a few shots of ouzo next time instead of the wine. NOTE: I did not add any stock as the recipe calls for and I agree with the previous reviewer that one shouldn't add it otherwise this recipe would be for soup!!!!! Read More
Helpful
(26)

Most helpful critical review

Sherry
Rating: 3 stars
09/26/2005
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 thicken up a bit. Most of the flavour came from the feta cheese. The next time I'd add chopped kalameta olives along with some greek seasoning and fresh chopped tomatoes. Recipe does have great potential. Read More
Helpful
(18)
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Diana Moutsopoulos
Rating: 4 stars
01/09/2009
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 I didn't need to boil them first and then peel them. So with that in mind I sauteed the onion (red onion) in olive oil till soft then added garlic. I added the crushed tomatoes and parsley and let it simmer on high until most all the liquid had evaporated. I then added the raw defrosted shrimp and cooked them for 3 mins in the tomato sauce. I then added a cup of white wine. This is where I would alter the recipe - 1 cup is too much liquid to add at this point as while the end result was tasty it was too watery - this dish shouldn't be soupy and with 1 cup of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute I added the feta and transferred the skillet to an oven preheated to 400F. I cooked the dish for a further 5 to 7 mins till bubbly and the feta slightly browned on top. All in all the taste was delicious but next time I will just start with 1/2 cup of wine and add more if necessary. Served with crusty bread it made a great supper and was surprisingly easy to make! I am also thinking of using a few shots of ouzo next time instead of the wine. NOTE: I did not add any stock as the recipe calls for and I agree with the previous reviewer that one shouldn't add it otherwise this recipe would be for soup!!!!! Read More
Helpful
(26)
Sherry
Rating: 3 stars
09/25/2005
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 thicken up a bit. Most of the flavour came from the feta cheese. The next time I'd add chopped kalameta olives along with some greek seasoning and fresh chopped tomatoes. Recipe does have great potential. Read More
Helpful
(18)
RAY570
Rating: 5 stars
04/18/2011
Delicious on toasted bread - bruschetta. Read More
Helpful
(8)
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ScottPanda
Rating: 4 stars
05/29/2011
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 and oregeno potatoes Read More
Helpful
(4)
liveammo72
Rating: 5 stars
02/11/2011
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 authentic greek tasting meal! Read More
Helpful
(3)
Brit
Rating: 5 stars
12/05/2012
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 make this again. Read More
Helpful
(1)
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Nilly
Rating: 5 stars
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 didn't pre boil the shrimp the shrimp I bought were already cleaned and I didn't have to do any of that. I just cook the shrimp directly in the sauce. Not for too long since shrimp cannot be overcooked. Read More
Helpful
(1)
jkh783
Rating: 4 stars
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. Read More
Helpful
(1)
Britta Baker
Rating: 5 stars
01/29/2018
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 best with homegrown tomatoes! Read More
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