Greek Shrimp Saganaki
Everyone needs a good dish in their repertoire that can work equally as a shared starter at a dinner party, part of a buffet spread at the holidays, or an easy weeknight dinner. Shrimp Saganaki has deceptively few ingredients packing in the punches with a rich tomato sauce encasing plump shrimp cooked quickly under the broiler and offset with sharp, briny feta and handfuls of zippy herbs.
I’ve never missed a chance to order saganaki just for the pleasure of cleaning the last bits of a sauce with a crusty bread. This recipe is adapted from the beloved San Francisco institution Kokkari. The recipes in their cookbook are adaptable and make the rich variety of flavors in Greek cuisine accessible to the home cook.
Pairing Notes:
Try this paired with sparkling, like a quality cava, or a classic Greek white varietal like Assyrtiko. I like the saltiness of the shrimp and feta alongside a lemony, zippy Albariño from Rías Biaxas in Spain or even from further afield, like the beautiful Bodega Garzon Reserva Albariño from Uruguay in the TOASST December 2022 box.
Time: 30 minutes
Yield: 4 main, 6 appetizer
Ingredients:
3 cloves garlic
60 ml + 30 ml + 90 ml + 30 ml extra virgin olive oil
28 oz. can crushed tomatoes
1 spring fresh basil or 1 tsp. dried oregano
Salt and pepper
700 grams medium shrimp, shell-on
120 ml shrimp broth (made with the shells), store bought fish stock, or water
¼ c. chopped dill + extra springs for garnish
3 spring onions
170 grams feta, crumbled
½ tsp. smoked paprika
Bread
Note: You can make this easier by using high quality tomato sauce in place of this homemade version. Freeze the extra sauce from this recipe or use it for pizza or any number of tomato sauce pasta recipes.
Make the tomato sauce (or open a high-quality store-bought jar). Mince garlic. Heat 60 ml olive oil in a medium sauce pan over medium high heat. Add the garlic and sauté, watching closely, until just starting to brown, 2-4 minutes. Add the crushed tomatoes, bring to a simmer along with a spring of fresh basil or 1 tsp. dried oregano. Reduce to medium low and simmer until thickened, at least 15 minutes, stirring frequently. Season to taste with salt and pepper.
Preheat broiler with rack near the top of the oven.
Clean shrimp and peel, leaving tails on. If you have time and the inclination, make a quick shrimp stock putting shells in a small pan just covered in water. Simmer for 10 minutes then strain. You will need 120 ml. Otherwise, measure out 120ml water or store-bought shrimp stock.
Chop fresh dill and thinly slice the spring onions, white and green parts.
In an oven-proof casserole dish, drizzle 30 ml olive oil on the bottom. Layout shrimp on top of olive oil tightly packed in a single layer. Season with salt and pepper.
In a small sauté pan, stir together 350 ml of the prepared tomato sauce with 120 ml shrimp stock, broth or water. Bring to a simmer over medium heat. Remove from heat and stir in half of the feta cheese, 90 ml olive oil, paprika, dill and spring onions.
Spoon the tomato sauce over the shrimp in the baking dish. Crumble over remaining feta cheese. Drizzle over remaining 30 ml olive oil. Bake for about 7 minutes until cheese is browned and sauce is bubbling. You can check for shrimp doneness by pushing back some sauce and checking the shrimp is pink and firm.
To serve, sprinkle with reserved dill sprigs. Serve with crusty bread for sopping up the sauce.