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A yellow cast iron with shrimp saganaki in tomato sauce.
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Shrimp Saganaki-Greek Shrimp with Feta and Tomato

Tender shrimp, onions, and peppers are cooked with a shot of ouzo in a sweet tomato sauce.
Course Appetizer, Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8
Calories 306kcal
Author by Jenny | The Greek Foodie

Equipment

  • large cast iron skillet

Ingredients

  • 1 lb large shrimp shell removed, deveined, tail intact
  • 1/2 cup extra virgin olive oil total
  • 3 cups grated ripe tomatoes a 28 oz can of Gustarosso San Marzano tomatoes
  • 1 teaspoon sugar
  • 1 onion diced
  • 3 cloves garlic thinly sliced
  • 1 green bell pepper diced
  • 1 teaspoon tomato paste
  • 2 star anise
  • 1 shot Greek ouzo
  • 2 handfulls fresh basil chopped
  • 1.5 cups Greek feta cheese
  • dried oregano
  • sea salt
  • chili flakes
  • freshly ground pepper

Instructions

  • Preheat oven to 200°C / 390°F.
  • Place the grated tomatoes in a bowl. Add the sugar and stir.
  • Place the shrimp in a large bowl, drizzle with 1-2 tablespoons olive oil. Mix well gently.
  • Place a large cast-iron skillet over high heat. Add the shrimp. Season with salt and pepper.
    Sauté for 1 minute total, until they are golden all over.
    Remove shrimp on a plate and set aside.
  • Using the same pan, on medium heat, add 1-2 tablespoons of olive oil.
    Add the onions. Sauté for 1-2 minutes; make them sweat.
    Add the garlic, stir, and add the bell pepper.
  • Season with sea salt and fresh ground pepper. Add the tomato paste and stir. Sprinkle some chili flakes and add the star anise. Sauté for 1-2 min on medium heat.
    Carefully add the shot of ouzo and let it evaporate. (If you have a gas range, lower the heat to a minimum so as not to accidentally set the pan on fire.)
    Add the tomatoes. Stir well. Bring to a boil for half a minute or so.
  • Sprinkle half of the chopped basil and add half of the crumbled feta cheese all over.
  • Start placing the shrimp in the sauce, pressing gently a little. No need to fully incorporated into the sauce, half way is fine.
  • Add the rest of the feta cheese, sprinkle some chopped basil, and some oregano leaves and drizzle 1-2 tablespoons extra virgin olive oil.
    Bake for 25 minutes.
  • Serve immediately with a lot of crusty fresh bread for wild dipping!

Notes

  • I prefer using good-quality canned tomatoes for this recipe, especially if I can't find ripe, fragrant fresh tomatoes. I recommend authentic San Marzano D.O.P. tomatoes; they are the best. My favorite San Marzano D.O.P. are Gustarosso. San Merican tomatoes are also good if you can't find authentic San Marzano.
  • San Marzano tomatoes are my favorite, but I make this summer recipe with fresh, ripe, juicy tomatoes. Grate them and add them to the pan with their liquids and half a cup of water(or a little more if you feel it is needed).
  • If you want to use fresh tomatoes out of season, try Campari tomatoes. They are sweet and lovely. The only downside considering Campari is that they are small, and you will need 3-4 instead of one regular tomato.
  • Substitute white wine for ouzo. If alcohol is not desirable, substitute with broth.
  • Use dry herbs in a pinch instead of fresh herbs.
  • You can use a large, deep skillet and transfer the shrimp saganaki to an ovenproof pan before adding the last batch of feta cheese and fresh basil.
 
Nutritional Info – Please remember that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 306kcal | Carbohydrates: 11g | Protein: 17g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 168mg | Sodium: 882mg | Potassium: 391mg | Fiber: 2g | Sugar: 7g | Vitamin A: 387IU | Vitamin C: 24mg | Calcium: 261mg | Iron: 3mg