Garides saganaki is a classic Greek dish of shrimp, tomatoes, onion and feta. Cooked under the broiler, this bubbling one-pot dish is easy and so satisfying. Be sure to serve with plenty of crusty bread to sop up the sauce.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: Garides Saganaki (Shrimp with Tomatoes & Feta)
- 2 pounds shrimp, u-15 size
- 1/3 cup olive oil
- 4 garlic cloves, minced
- 3/4 cup onion, chopped
- 1/4 teaspoon chile flakes, or more to taste
- 2 tablespoons fresh oregano leaves
- 1/3 cup parsley, chopped
- 2 teaspoons ground fennel, toasted
- 1/2 cup white wine
- 3 cups tomatoes, finely diced (canned is fine)
- 2 tablespoons lemon juice
- Freshly ground black pepper
- 2/3 cup crumbled fresh feta
- Bread, for serving
SERVINGS: 4 TO 6
Peel and devein the shrimp, reserve.
VIDEO: Learn how to peel and devein shrimp >>>
Place the oil in a large ovenproof sauté pan over high heat, a 14-inch sauté works best.
When hot, add the onion, garlic, ground toasted fennel seed, oregano, half of the parsley and chile flakes. Sauté until glassy.
Add the wine and the tomatoes, and reduce until the pan is nearly dry, about 10 minutes.
Meanwhile, preheat the broiler on high.
Remove the tomato sauce from the heat and add the shrimp, one tablespoon of lemon juice and the remaining parsley. Season with freshly ground black pepper. Toss quickly for 30 seconds. Bring back to a simmer and then immediately place under the broiler to cook through, about 4 to 5 minutes.
Remove the pan from the oven. Sprinkle the feta and the remaining lemon juice over the top. Place under the broiler again for 90 seconds. Serve immediately with plenty of crusty bread for dipping.