Shrimp Saganaki

Recipe from Carolina Doriti

Adapted by Alexa Weibel

Updated Oct. 11, 2023

Shrimp Saganaki
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
5(675)
Comments
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Built for a weeknight but worthy of company, this Greek dish coddles shrimp in a delicate tomato sauce that gains depth from olives, ouzo and feta. Its name is derived from sagani, a two-handled pan in which the dish is traditionally cooked and served. Garides saganaki can be an appetizer, mopped up with bread, or it can anchor a meal. Some versions might be flambéed, but this recipe, from “Salt of the Earth: Secrets and Stories from a Greek Kitchen” by Carolina Doriti (Quadrille Publishing, 2023), is sautéed, then baked, which is an easy way to ensure plump, pillowy pieces of shrimp. If you don’t have licorice-scented ouzo, Ms. Doriti suggests brandy or white wine as potential substitutes. —Alexa Weibel

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Ingredients

Yield:4 to 6 servings
  • 1pound medium shrimp, peeled and deveined
  • Sea salt and black pepper
  • 4tablespoons extra-virgin olive oil, plus more for serving
  • 1medium onion, finely chopped
  • 3garlic cloves, thinly sliced
  • 2fresh or dried bay leaves and/or 2 sprigs of thyme
  • ⅔cup ouzo (or white wine, or scant ⅔ cup Pernod)
  • 8ounces cherry tomatoes, halved (about 1 ¾ cups)
  • 1(14-ounce) can crushed tomatoes
  • ½cup pitted Kalamata olives
  • ½cup crumbled feta (or more to taste)
  • Fresh parsley leaves or torn dill (optional), for garnish
  • Toasted bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

318 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 20 grams protein; 656 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large cast-iron skillet, heat 2 tablespoons olive oil over medium. Add the shrimp, season with ½ teaspoon each salt and pepper, and cook, stirring occasionally, just until they start to turn pink and barely any gray remains on the outside, about 4 minutes. Transfer to a medium bowl.

  2. Step 2

    Heat the oven to 400 degrees. Add another 2 tablespoons oil to the skillet over medium. Add the onion, garlic and herbs, season lightly with salt and pepper and cook, stirring occasionally, until starting to soften, about 5 minutes. Pour in the ouzo. Cook, stirring occasionally, until almost evaporated, about 3 minutes.

  3. Step 3

    Stir in the halved cherry tomatoes, crushed tomatoes and ½ cup water, season with salt and pepper and cook, stirring occasionally, until slightly thickened, about 5 minutes.

  4. Step 4

    Once the sauce has thickened, stir in the reserved shrimp, nestling them into the sauce in an even layer. Evenly sprinkle with the olives and feta and bake until the shrimp is cooked through and the feta softened, about 15 minutes.

  5. Step 5

    Drizzle generously with more olive oil, sprinkle with the fresh parsley or dill, and serve immediately.

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Ratings

5 out of 5
675 user ratings
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Comments

Shari

If you saute the shrimp, and then bake them for 15 minutes (or until the feta is softened), won't they be overcooked and tough?

Jean21

Yes, you can make this on the cooktop or on the grill. I'm basically lazy, so I make my tomato sauce first. Sauce should be simmering then add olives, and feta, give the sauce a stir then place raw shrimp on top. Do not cover. Depending on size of shrimp let cook 1-3 minutes, with a tongs turn shrimp and cook another 1-2 minutes. I have been making a recipe very similar to this for 30 years. During heat of the summer on the cooktop or grill and in cold months I use the oven.

linda

How can you cook shrimp for 15 minutes after they’re already sautéed? They will be overcooked! Put them in the sauce a couple of minutes before serving.

A.A.

So excellent! Made (nearly) exactly as written (we added an anchovy). It was good the first night but stellar the second night so our plan is to make the sauce ahead next time and then just throw the shrimp in with the sauce to cook as the sauce reheats (cooking the shrimp in the first step isn't worth the fuss to us). A definite keeper.

Karen

Excellent. No ouzo or pastis so I pulverized fennel seed and mixed it with wine. Fresh fennel would have been great in the base for the sauce. Cooked everything on the stovetop. Put a layer of baby spinach on the tomato sauce, then shrimp, olives and feta. Extra crushed pepper, because that's what we do. Served with a fresh baguette (I live in France - it's almost required). AND, only one pan to wash.

Suburbanancy

Used 3 oz. leftover crushed tomatoes in lieu of water. Would not add water in any case. To avoid overcooking shrimp, I under-sautéed them. Next time I'll sauté at least a minute on each side. Fifteen minutes in the 400 degree oven did not overcook them, and Bulgarian feta had started to melt. Delicious w/ Kalamata olives & fresh & canned tomatoes simmered w/ bay leaves. Brandy & dry sherry flavor was lost; will try wine & fennel bulb next time. Great on baby spinach w/ crusty baguette.

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