Hello, fellow food enthusiasts! Today, I’m thrilled to share a dish that truly embodies the vibrant and sunny flavors of Greece: Saganaki Shrimp with Tomato and Feta. If you’re looking to transport your taste buds straight to the stunning shores of the Mediterranean, look no further. This dish combines plump, juicy shrimp with a rich tomato sauce, and it’s finished off with a generous sprinkle of creamy, melting feta. What’s not to love?
A bit of background—my wife and I fell in love with this Greek classic during a holiday a few years back. We had it in a quaint little taverna overlooking the Aegean Sea, and it’s been a favorite in our household ever since. The best part? It’s surprisingly simple to recreate at home, and it brings a slice of that magical Greek holiday right to our dining table.
To start, you’ll need just a few simple ingredients: fresh shrimp, ripe tomatoes, and crumbly feta—pretty straightforward, right? It’s incredible how such humble ingredients can come together to create something so utterly delicious. And the method is just as easy.
We begin by sautéing some finely chopped onion and garlic in a generous glug of olive oil—don’t skimp on this, it’s the foundation of our flavor! Then, we stir in some canned chopped tomatoes, oregano, and a hint of crushed red pepper flakes for a subtle kick.
The shrimp, seasoned with salt and pepper, are then nestled into this luscious sauce. They’re topped with the crumbly feta cheese, and straight into the oven it goes. Just 10-12 minutes later, you’ve got yourself a bubbling, golden masterpiece that smells absolutely divine.
A sprinkle of fresh parsley and a side of lemon wedges for a little zesty finish, and there you have it! This dish is perfect for a cozy dinner for two or to impress guests at a dinner party. Serve it with some crusty bread to mop up all that incredible sauce, and perhaps a crisp Greek salad on the side.
Cooking this dish always brings back such wonderful memories for us, and I hope it can do the same for you—whether you’ve been to Greece or not. So, here’s to reminiscing about sun-soaked holidays and to savoring the simple pleasures of life, one delicious bite at a time.
Happy cooking!
Al
Ingredients
– 500g large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 400g canned chopped tomatoes
– 1 tsp dried oregano
– 1/2 tsp crushed red pepper flakes
– 100g feta cheese, crumbled
– 2 tbsp fresh parsley, chopped
– Salt and pepper to taste
– Lemon wedges for serving
Method
1. Preheat your oven to 190°C (375°F).
2. In a large ovenproof skillet, heat the olive oil over medium heat.
3. Add the chopped onion and sauté for about 5 minutes, or until softened.
4. Add the minced garlic and cook for another minute, stirring frequently.
5. Pour in the canned tomatoes, oregano, and crushed red pepper flakes. Simmer for 10 minutes until the sauce thickens slightly.
6. Season the shrimp with salt and pepper, then add them to the skillet. Stir gently to coat them in the tomato sauce.
7. Sprinkle the crumbled feta cheese evenly over the top.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the shrimp are fully cooked and the feta is slightly melted and golden.
9. Remove from the oven and let it cool for a few minutes.
10. Garnish with freshly chopped parsley and serve with lemon wedges.
