Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Shrimp Saganaki
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- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 37 g
- Cholesterol
- 253 mg
- Sodium
- 1146 mg
Shrimp saganaki is a Greek one-pan dish that’s both simple to prepare and packed with flavor. Tender shrimp is nestled in a flavorful tomato sauce, topped with creamy feta and baked to perfection, then sprinkled with plenty of lemon zest, dill and mint. Shrimp saganaki is one of a family of Greek dishes named for the two-handled pan it’s cooked in – a sagani or saganaki. We use a skillet to prepare this version of the dish and chose not to add kalamata olives, which are sometimes included. It’s bright, briny and perfectly saucy, so make sure to provide lots of warm pita for dipping.
- Level: Easy
- Total: 45 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 439
- Total Fat
- 21 g
- Saturated Fat
- 6 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 37 g
- Cholesterol
- 253 mg
- Sodium
- 1146 mg
Ingredients
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Directions
- Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, 1/2 teaspoon salt and several grinds of black pepper and cook, stirring occasionally, until the vegetables are tender and translucent, 3 to 5 minutes. Add the oregano, garlic and red pepper flakes if using. Cook until the garlic is tender and fragrant, about 1 minute. Add the tomato paste and cook, stirring frequently, until evenly distributed and turning brick red, 1 to 2 minutes more.
- Add the wine and cook, scraping the bottom to remove any browned bits, until the alcohol has cooked off and the liquid is almost completely reduced, 1 to 2 minutes. Add the tomatoes, 1/2 teaspoon salt and 1/2 cup water. Bring to a simmer, then reduce the heat to low. Simmer until the sauce has reduced slightly and the tomatoes have softened, about 12 minutes.
- Meanwhile, preheat the oven to 425 degrees F. Pat the shrimp dry between a couple of paper towels, then season with a good pinch of salt and black pepper.
- When the sauce is ready, arrange the shrimp on top in a circle, then sprinkle with the crumbled feta. Bake until the shrimp is just cooked through, 10 to 12 minutes. Remove the skillet from the oven and preheat the broiler.
- Return the skillet to the oven and broil until the feta is lightly golden on top, 1 to 2 minutes more.
- To serve, garnish with mint, dill and lemon zest. Serve with warm pita on the side for dipping.
