Saganaki, in Greek cuisine, typically refers to the small, two-handled frying pan that’s that dates back to ancient Greece. While saganaki can be used for a variety of dishes, the most popular version is undoubtedly the shrimp variation, known as “garides saganaki” in Greek.

Shrimp Saganaki combines fresh shrimp, tomatoes, ouzo, herbs, and a touch of feta cheese to create a dish that’s just incredible. You will see this in just about every taverna in Greece. The flavors of shrimp, tomato, feta, and the fennel from the ouzo just pops.

Many of the recipes for this found online calls for this dish to be broiled adding a touch of char on the feta or to bake it for 15 minutes or so to cook down the suce a bit. Whenever I do that, the shrimp ends up becoming rubber shrimp balls.

I went about to make a version that gets all the flavor, but keeping the shrimp just cooked and juicy. I think I found it.

I went about by making the simple spicy tomato sauce for this, then searing the shrimp and deglazing with ouzo. Adding the shrimp after only a minute of cooking and letting them finish in the sauce and allowing the feta to get a bit soft.

Many versions use oregano in the sauce. I skip the oregano and add fresh dill at the end to accentuate the fennel flavor of the ouzo used.

Ouzo is typically used in this dish. If it is not available, I recommend using wine and adding some fennel seed to this dish.

I also threw in an extra roasted red pepper I had in the fridge and was a real winner. It accentuated the red pepper flakes I used, giving it that char hint b that broiling does.

After lots of trial and error, I believe this one works best. Just remember to keep it simple anytime you cook shrimp.

Here’s the recipe

SHRIMP SAGANAKI

Makes 4 servings

• 1 lb shrimp, preferable about 20-25 count size, peeled
• 1/3 cup olive oil
• 4 oz feta, broken into pieces
• 1/2 medium yellow onion, diced small
• 4 cloves garlic, minced
• 1/4 cup ouzo, + a splash for the sauce
• 1 lb fresh grape tomatoes, diced small. I like grape tomatoes for the texture.
• 2 roasted red or green pepper (optional)
• handful of kalamata olives, cut in halves (optional)
• 1 tbsp tomato paste
• pinch of red pepper flakes
• salt to taste
• pepper to taste
• 1/4 cup dill, chopped
• 1/3 cup parsley, chopped
• 2 scallion tops, sliced for garnish

For the prep, peel and clean the shrimp. This dish works better with peeled shrimp. Chop the tomatoes small. I cut the plum tomatoes into 4. I also cut the onions quite small, nearly minced. Crumble the feta into bigger chunks. Also, chop the dill, parsley, and green onions to top at the end.

MAKING THE SAUCE

Start by making the sauce. Heat half the olive oil in larger pan over medium heat and saute the onions until translucent. Add the minced garlic and tomato paste and cook for another 30 seconds or so. Add the peppers (if using) and tomatoes as well as the salt, pepper, and red pepper flakes and kalamata olives.

Splash a tiny bit of ouzo on the sauce just to add moisture, cover and let simmer for about 10 minutes while you prepare the shrimp.

MAKING THE SHRIMP

Heat the other half of the olive oil in another pan on medium high. Add the shrimps and saute for about one minute, kind of when they start turning pink. Add the ouzo and shake the pan enough to get the ouz ignited and let the alcohol burn off. You also get style points.

Pour the shrimp into the pan with the sauce. Top it all off with the feta cheese, cover the pan and let it simmer for about 2 more minutes. The shrimp should just be cooked through and the feta starts getting soft.

Take off the heat and garnish with the chopped dill, parsley and scallions.

Serve it immediately!

This goes great with a glass of ouzo and some crusty bread to sop up any juices you have.. Wheeeee!

OPA!