Garides Saganaki (Γαρίδες Σαγανάκι)

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Servings: 4 servings

Country of Origin

Greece

Description

Plump jumbo shrimp seared in olive oil, deglazed with anise-flavored Ouzo, simmered in a garlic-scented tomato sauce, and finished with crumbled feta cheese melted into the sauce.

Presentation & How It's Eaten

Served bubbling hot directly in a heavy small skillet (saganaki). Eaten with forks, accompanied by crusty bread to mop up tomato-feta pan juices.

Ingredients

• 500g (1.1 lbs) jumbo shrimp, peeled and deveined (tails left on)

• 200g (7 oz) Greek feta cheese, crumbled

• 1/4 cup extra virgin olive oil

• 1 yellow onion, finely diced

• 2 cloves garlic, minced

• 1 splash (2 tbsp) Ouzo

• 400g (14 oz) canned crushed tomatoes

• 1/4 cup fresh flat-leaf parsley, chopped

• Salt and red pepper flakes to taste

Step-by-Step Directions

1. Sear Shrimp: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat. Sear shrimp for 1 minute per side until pink; transfer to a plate.

2. Sauté Aromatics: Add remaining olive oil, diced onion, and garlic to skillet. Cook for 3 minutes until soft.

3. Deglaze with Ouzo: Pour in Ouzo and let simmer for 1 minute until alcohol evaporates.

4. Simmer Sauce: Stir in crushed tomatoes and red pepper flakes. Simmer sauce for 8 minutes until thickened.

5. Add Shrimp & Feta: Return shrimp to pan, nestling them into sauce. Scatter crumbled feta over top. Cover pan (or place under oven broiler) for 3 minutes until feta softens and warms through. Top with parsley.

Cooking Tips

• Don't Overcook Shrimp: Sear shrimp briefly initially; they finish cooking gently in hot tomato sauce without becoming rubbery.

Nutrition Facts

(Estimated per serving)

• Calories: ~340 kcal

• Total Fat: 20g

• Saturated Fat: 8g

• Cholesterol: 175mg

• Sodium: ~820mg

• Total Carbohydrates: 12g

• Dietary Fiber: 2g

• Sugars: 6g

• Protein: 26g