Shrimp Saganaki II

I’ve been to Greece so many times, I’ve lost count. I miss her so; the beaches, tavernas, new destinations and returning to favourite spots and of course, reconnecting with family and friends.

I’ve eaten Shrimp Saganaki many times – some good, some bad, some okay. It’s a dish that got it’s name from originally being cooked in a two-handled pan – a Sahan….ergo the saganaki name.

Almost every fish taverna in Greece will include this in their menu but this version remains the most memorable and flavourful.

Why?

• The big,  head on, shell on shrimp which add so much depth to the sauce
• Scallions offer a lighter onion flavour
• Sauce made of ripe, in season tomatoes passed through a box grater
• Quality Feta cheese to crumble on top
• Shot of Ouzo to complement the Shrimp

My other Shrimp Saganaki dish is also delish but this one’s my favourite. I had this version at a taverna in N. Kallikratia, near our summer home in Halkidiki, Greece.

This is a shared appetizer, it requires lots of crusty bread to mop up that sweet and savory tomato sauce.

Shrimp Saganaki II

(serves 4)

16 large whole shrimp, deveined

1/3 cup extra virgin olive oil

4 scallions, thinly sliced

3 cloves of garlic, minced

3 cups of grated ripe tomato (or homemade tomato sauce)

1/2 tsp. sea salt

1/2 tsp. ground black pepper

1 shot of Ouzo (about 1/4 cup)

3/4 to 1 cup crumbled Feta

2 Tbsp. of thinly sliced scallion greens or finely chopped parsley

sprinkle of chili flakes

1. Place a large skillet on your stovetop over medium heat. Add the olive oil, scallions, garlic and a pinch of salt. Sweat for about 5-6 minutes or until softened.
2. Add the tomato puree, Ouzo, salt and pepper and bring up to a simmer and cook for 10-15 minutes or until most of the water has cooked off and you have a nice think sauce.
3. Place the shrimp onto the sauce, place the lid on and cook for 2-3 minutes or until shrimp have turned pink (if you have an oven safe skillet you can place in the oven and broil).
4. Top with crumbled feta, turn the heat off. Wait a couple of minutes then transfer to a platter. Add more Feta (if needed), scallions and chili flakes. Serve as an appetizer with a loaf of crusty bread for that sauce.

© 2021, Peter Minaki. All rights reserved.

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