• Broiled Shrimp with Tomatoes & Feta


Broiled Shrimp with Tomatoes & Feta

By Andrew Zimmern

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.

Broiled Shrimp with Tomatoes & Feta


  • 2 pounds shrimp, u-15 size
  • 1/3 cup olive oil
  • 3/4 cup chopped onion
  • 4 minced garlic cloves
  • 2 teaspoons ground fennel or anise seed, toasted
  • 2 tablespoons fresh oregano leaves
  • 1/3 cup chopped parsley
  • 1/4 teaspoon hot chile flakes, or more to taste
  • 1/2 cup white wine
  • 3 cups finely diced chopped tomatoes, canned is fine, drained
  • 2/3 cup crumbled fresh feta
  • 1 tablespoon lemon juice


Peel and devein the shrimp, reserve.

Place the oil in a large oven-proof saute pan over high heat, a 14-inch sauté works best.

When hot, add the onion, garlic, fennel seed, oregano, parsley and chile flake.

Sauté until glassy.

Add the wine and the tomatoes, cook until pan is nearly dry, about 10 minutes.

Add the shrimp in one layer. Toss quickly for 30 seconds.

Place under a hot broiler to cook through, 3 to 4 minutes.

Remove the pan from the oven, sprinkle the feta and lemon juice evenly over the top. Place under the broiler again and color up the cheese.

Serve immediately.

Photograph by Madeleine Hill. 

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