Shrimp with Tomato & Feta (Garides Saganaki)

Garides saganaki is one of the most loved Greek dishes — shrimp in a light tomato sauce finished with feta.

The name saganaki comes from the small pan traditionally used to cook and serve the dish. This is most often served as a meze, but with bread and salad it easily becomes a full meal.

Cook the Shrimp

1. Toss the shrimp with salt and garlic.
2. Heat the olive oil in a pan and saute briefly until just pink.
3. Add the ouzo or white wine and let it cook off.
4. Remove the shrimp and set aside so they do not overcook.

Build the Sauce

1. In the same pan, add the onion or green onions and the red pepper.
2. Saute gently until soft.
3. Add the garlic, then the tomato.
4. Simmer for about 15 minutes until slightly thickened.
5. If you have shrimp broth, add a little for extra flavor.

Bring It Together

1. Return the shrimp to the sauce.
2. Add the feta on top.
3. Let it warm through gently.
4. If you like, place it briefly under the broiler to soften and lightly brown the feta.

Finish

Drizzle with more extra virgin olive oil and add fresh herbs if using.

Tips

Do Not Overcook the Shrimp

Cook just until pink, then remove. They will finish in the sauce.

Use What You Have

Ouzo is traditional, but white wine works beautifully.

Add the Feta at the End

You want it softened, not fully melted away.

Variations

Spicy

Add chili flakes or fresh chili for heat.

With Sun-Dried Tomatoes

This gives a deeper, slightly sweeter flavor.

Serving

Serve immediately with:

• crusty bread

Traditionally it is part of a table with:

• Greek lettuce salad or spring greens salad
• other small dishes

This is one of those dishes that shows how Greek cooking builds flavor with a simple tomato base and careful timing.