Shrimp Saganaki Recipe

Name: Shrimp Saganaki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lb large shrimp (21-25 count), peeled and deveined; 3 Tbsp olive oil; 1 medium onion, finely chopped (about 1 cup); 3 garlic cloves, minced; 1/4 cup ouzo (optional); 1 can (14.5 oz) diced tomatoes, drained; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes; 6 oz feta, cut into 1/2-inch cubes; 1/4 cup chopped fresh parsley, plus crusty bread for serving

Instructions

Step 1

Pat the shrimp dry with paper towels and season lightly with salt. A dry surface lets the shrimp brown in the sauce instead of releasing water and thinning it out.

Step 2

Heat the olive oil in a 12-inch skillet over medium heat and cook the onion for 5 to 6 minutes, until soft and translucent. Add the garlic, oregano, and red pepper flakes and cook 1 minute more, just until fragrant, since garlic turns bitter once it browns.

Step 3

Add the ouzo if using and simmer for 1 minute to cook off the alcohol, then stir in the tomatoes. Simmer 8 to 10 minutes, until the sauce thickens and pulls away from the sides of the pan, because a thick base keeps the shrimp from poaching.

Step 4

Nestle the shrimp into the sauce in a single layer and cook 2 to 3 minutes per side, until they turn opaque and reach 145 degrees F at the thickest part. Crowding the pan steams the shrimp and cooks them unevenly.

Step 5

Scatter the feta cubes over the top, cover, and cook 1 to 2 minutes, just until the feta softens at the edges but still holds its shape. Feta turns rubbery if it boils in the sauce.

Step 6

Scatter the parsley over the top and serve from the skillet with bread for dipping. Refrigerate leftovers within 2 hours.

Troubleshooting — fixes, not repeats

If the sauce looks watery, simmer it uncovered for a few extra minutes before the shrimp go in, since shrimp release liquid as they cook.
If the feta turns rubbery, it was heated too long; add it at the end and pull the pan off the heat as soon as it softens.
If the shrimp curl into tight rings, they are past 145 degrees F and will taste firm; pull them as soon as they turn opaque.
If you skip the ouzo, add 2 Tbsp dry white wine and a pinch of fennel seed to keep the anise note.

Make it your way

For a baked version, transfer the thickened tomato sauce to a 2-quart dish, nestle in the shrimp, top with the feta, and bake at 400 degrees F for 12 to 15 minutes, until the shrimp reach 145 degrees F.
Add 1 lb scrubbed mussels with the shrimp for a mixed seafood saganaki, discarding any that stay closed.
A handful of baby spinach stirred into the sauce at the end adds greens without changing the timing.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat gently in a covered skillet over medium-low heat with a splash of water until the shrimp reach 165 degrees F, since high heat toughens them.

The feta softens further each time the dish is reheated, so reheat only what you plan to eat.

FAQ

Can I make shrimp saganaki without ouzo?
Yes. Ouzo adds an anise note that cooks off quickly, and 2 tablespoons of dry white wine with a pinch of fennel seed stands in for it. Leaving it out entirely is fine because the tomato, garlic, and oregano carry most of the flavor.

What do you serve with shrimp saganaki?
Crusty bread is the standard partner for the tomato and feta juices left in the pan. Orzo, rice, or roasted potatoes also work, and a cucumber and olive salad balances the richness of the feta.

How do I know when the shrimp are cooked?
Shrimp are done when they turn opaque from gray to pink and reach 145 degrees F at the thickest part, usually 2 to 3 minutes per side. They curl into a loose C shape at that point and tighten into a full ring once they overcook.