Garides Saganaki (Shrimp with Tomatoes and Feta)

Name: Garides Saganaki (Shrimp with Tomatoes and Feta)
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 2 tbsp. extra-virgin olive oil; 1 ⁄ 2 small yellow onion, finely chopped; 1 ⁄ 2 medium hot green chile, stemmed and finely chopped; 1 1 ⁄ 4 cups canned whole, peeled tomatoes in juice, crushed by hand; Kosher salt and freshly ground black pepper, to taste; 6 large head-on shrimp (about 12 oz.), bodies peeled (heads and tail shells left intact), deveined; 4 oz. Greek feta, coarsely crumbled; 2 tbsp. ouzo; 1 tbsp. finely chopped parsley

Serves
serves 2

TODD COLEMAN

The Greek dish_ garides saganaki,_ a bubbling concoction of shrimp, tomatoes, onions, peppers, and feta spiked with a shot of ouzo, was invented in the 1950s, most likely at a restaurant in a seaport like Thessaloniki. Some flambeed the dish tableside, popularizing it among tourists. It's now a standard on Greek menus, and quick and satisfying to make at home.—Diane Kochilas, from "Seaside Saganaki" (June/July 2005)

Ingredients

2 tbsp. extra-virgin olive oil
¹⁄₂ small yellow onion, finely chopped
¹⁄₂ medium hot green chile, stemmed and finely chopped
1 ¹⁄₄ cups canned whole, peeled tomatoes in juice, crushed by hand
Kosher salt and freshly ground black pepper, to taste
6 large head-on shrimp (about 12 oz.), bodies peeled (heads and tail shells left intact), deveined
4 oz. Greek feta, coarsely crumbled
2 tbsp. ouzo
1 tbsp. finely chopped parsley

ADVERTISEMENTAD

Instructions

Step 1

Heat broiler to high. Heat oil in an 8″ round metal gratin dish or a heavy ovenproof skillet over medium heat. Add onion and chile, and cook, stirring often, until soft, about 5 minutes. Stir in tomatoes, and season to taste with salt and pepper; cook until slightly thickened, about 4 minutes.

Step 2

Arrange shrimp in dish, spoon some sauce on top, and continue to simmer until shrimp are pink and just cooked through, about 2 minutes per side. Scatter feta around shrimp, then transfer dish to broiler, and broil until feta begins to melt, about 2 minutes. Remove dish from broiler. Warm ouzo in a tiny pot over low heat, then ignite it with a kitchen match and pour over shrimp and feta. When flames die out, garnish dish with parsley, and serve.

Heat broiler to high. Heat oil in an 8″ round metal gratin dish or a heavy ovenproof skillet over medium heat. Add onion and chile, and cook, stirring often, until soft, about 5 minutes. Stir in tomatoes, and season to taste with salt and pepper; cook until slightly thickened, about 4 minutes.
Arrange shrimp in dish, spoon some sauce on top, and continue to simmer until shrimp are pink and just cooked through, about 2 minutes per side. Scatter feta around shrimp, then transfer dish to broiler, and broil until feta begins to melt, about 2 minutes. Remove dish from broiler. Warm ouzo in a tiny pot over low heat, then ignite it with a kitchen match and pour over shrimp and feta. When flames die out, garnish dish with parsley, and serve.

See all 150 classic recipes featured in our 150th issue »