Because we are such fans of Mediterranean food, any recipe that references food from that region, especially Greece, is automatically on my radar. While I had never heard of saganaki before finding this recipe, having shrimp in the title caused me to take a look at the ingredient list, but what sold me on trying the recipe was the ‘Greek shrimp with tomatoes and feta’ in the description of the dish. It was a good decision. Both mine & Eric’s reaction to this dish was a “Wow!”

“Saganaki” is a Greek word that refers both to the method of preparation and the shallow, heavy-bottomed frying pan with two handles in which the dish is made.

 A can of diced tomatoes is turned into a quick sauce on the stovetop with some sauteed shallots and garlic, some seasonings, and a touch of honey. The shrimp is then nestled in the sauce and topped with crumbled feta cheese then baked until the shrimp is cooked. A brief stint under the broiler to brown the feta and a sprinkling of fresh mint over the dish after it comes out, and dinner is ready! Some crusty bread on the side ensures all of the flavorful sauce and the last bits of feta do not go to waste. This can be served as an appetizer or as a meatless meal.

Shrimp Saganaki

Shrimp Saganaki {Greek Shrimp with Tomatoes & Feta} (adapted from onceuponachef.com) Total Time Required: 50 minutes, Prep Time: 10 minutes, Cook Time: 40 minutes, Makes: 4 main course servings, or 6-8 appetizer servings

Ingredients:

• 1/4 cup extra-virgin olive oil
• 3/4 cup finely chopped shallots, about 3 shallots
• 4 garlic cloves, roughly chopped
• 28 ounce can diced tomatoes
• 1-1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon honey
• 1-1/2 pounds large shrimp, (26/30 count), peeled, deveined, & thawed
• 6 ounces feta cheese
• 3/4 teaspoon dried oregano
• 2 tablespoons roughly chopped fresh mint
• crusty bread for serving

Directions:

Preheat the oven to 400°F.

Heat the olive oil in a wide, oven-proof skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, about 5 to 7 minutes. Do not brown the shallots or garlic.

Cook the shallots & garlic.

Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey to the pan.

Add the tomatoes, salt, pepper, cumin, pepper flakes, & honey to the pan.

Bring the mixture to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, about 15 to 20 minutes.

Cook until the sauce is thickened.

Remove the pan from the heat and arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle the oregano over the top. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp).

Add the shrimp over the tomato sauce, then layer the feta over the shrimp, and sprinkle the oregano over top of it all.

Turn on the broiler. Using an oven mitt, carefully transfer the pan to a rack just under the broiler and broil for 1 to 2 minutes, until the feta is golden brown in spots.

Broil until the feta is golden brown.

Using an oven mitt, remove the pan from the oven. Let the shrimp rest for 5 minutes, then sprinkle the mint overtop of the shrimp and serve with some crusty bread.

Sprinkle mint over top and serve.

As my Greek brother-in-law would say, “This is make-again good!”  ~Linda

Shrimp Saganaki {Greek Shrimp with Tomatoes & Feta} (adapted from onceuponachef.com) Total Time Required: 50 minutes, Prep Time: 10 minutes, Cook Time: 40 minutes, Makes: 4 servings

Ingredients:

• 1/4 cup extra-virgin olive oil
• 3/4 cup finely chopped shallots, about 3 shallots
• 4 garlic cloves, roughly chopped
• 28 ounce can diced tomatoes
• 1-1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon honey
• 1-1/2 pounds large shrimp, (26/30), peeled, deveined, & thawed
• 6 ounces feta cheese
• 3/4 teaspoon dried oregano
• 2 tablespoons roughly chopped fresh mint
• crusty bread for serving

Directions:

Preheat the oven to 400°F.

Heat the olive oil in a wide, oven-proof skillet over medium-low heat. Add the shallots and garlic and cook, stirring occasionally, until softened, about 5 to 7 minutes. Do not brown the shallots or garlic.

Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring the mixture to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, about 15 to 20 minutes.

Remove the pan from the heat and arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp and then sprinkle the oregano over the top. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp). Turn on the broiler. Using an oven mitt, carefully transfer the pan to a rack just under the broiler and broil for 1 to 2 minutes, until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven. Let the shrimp rest for 5 minutes, then sprinkle the mint overtop of the shrimp and serve with some crusty bread.