Entree: Greece – Γαρίδες σαγανάκι ➤ Garídes saganáki (shrimp baked in tomato and feta)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 7 min

Total 42 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) shrimp, peeled and deveined, tails optional
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (240 ml) dry white wine or 1/4 cup (60 ml) ouzo plus water optional
- 1 (14 oz (397 g)) can (14 1/8 oz (400 g)) crushed tomatoes or 2 cups (480 ml) fresh tomatoes, chopped
- 1/2 tsp (1 g) dried oregano
- 1/2 tsp (1 g) red pepper flakes or to taste
- Salt and black pepper to taste
- 6 oz (170 g) feta cheese, crumbled
- 1/4 cup (15 g) fresh parsley, chopped
- Crusty bread for serving

Show original ingredient measurements

- 1.5 lb (680 g) shrimp, peeled and deveined, tails optional
- 3 tbsp (45 ml) olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup (240 ml) dry white wine or 1/4 cup (60 ml) ouzo plus water optional
- 1 (14 oz) can (400 g) crushed tomatoes or 2 cups (480 ml) fresh tomatoes, chopped
- 1/2 tsp (1 g) dried oregano
- 1/2 tsp (1 g) red pepper flakes or to taste
- Salt and black pepper to taste
- 6 oz (170 g) feta cheese, crumbled
- 1/4 cup (15 g) fresh parsley, chopped
- Crusty bread for serving

Instructions

1. Heat olive oil in an ovenproof skillet over medium heat; sauté onion until soft, add garlic and cook briefly without browning.
2. Pour in wine (or ouzo diluted) and reduce slightly, add crushed tomatoes, oregano, and red pepper flakes; simmer 8–10 minutes to thicken and season with salt and pepper.
3. Nestle the shrimp into the tomato sauce and cook 3–4 minutes until nearly done; sprinkle crumbled feta over the top and transfer to a hot oven (400°F / 200°C) for 5–7 minutes until feta softens and edges bubble.
4. Remove, scatter parsley, serve straight from the skillet with crusty bread to mop up the sauce.