Shrimp Saganaki

Recipe courtesy Captain Ted Stathis

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Rated 5 stars out of 5
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  • Read 4 Reviews
Total Time:
30 min
Prep
20 min
Cook
10 min
Yield:
4 Servings
Level:
--
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Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 1 medium onion, chopped
  • 16 medium shrimp, whole and heads on
  • Salt and pepper
  • Dried oregano, optional
  • Crushed chili flakes
  • 1 1/2 ounces ouzo (see Cook's Note)
  • 1/4 cup dry white wine
  • 1 (16-ounce) can crushed tomatoes
  • 1 teaspoon olive paste
  • 1/2 cup crumbled feta cheese

Directions

Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.

Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.

*Cooks Note: Ouzo is traditional Greek liqueur that is flavored by anise. It is available at any well stocked liquor store.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Newest Ratings and Reviews

Read all 4 reviews

  • on February 26, 2013

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    Very flavorful, even without the olive paste -- we are trying to avoid too much sodium. Used high quality shrimp -- Mexican wild 6-8, and good quality feta. Very easy weeknight dish.

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  • on May 10, 2012

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    Captain Ted made this for us when we took one of his cruises in Santorini. It was absolutely delicious! On the boat, he left the shells on the shrimp when he served them and I think it tastes much better that way. This was the best thing we ate in Greece and my husband and I are quite the foodies. I just made the recipe tonight and I was not disappointed. It was very easy and fast to make. It's a great weeknight meal. I used giant 6/8 shrimp which were great because I didn't have to worry about overcooking them. I served this with a Geek salad like he did.

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  • on January 27, 2012

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    Magnificent recepie! I have tried with mussels as well!

    people found this review Helpful.
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