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    Home » Greek Shrimp with Feta and Tomatoes (Prawn Saganaki)

    January 16, 2020 Appetizers

    Greek Shrimp with Feta and Tomatoes (Prawn Saganaki)

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    Few proteins are as versatile as shrimp.  Sauteed, steamed, fried, boiled, in tacos, or a cocktail, over grits, or pasta... Well, you get the idea ( and let's face it, Bubba Gump covered it better and long before I did. ) This dish has become a recent favorite, though. Called prawn saganaki in many greek restaurants, on my Georgia dinner table it's "Greek Shrimp with Feta and Tomatoes."

    Jump to Recipe

    Whatever you call it, it's delicious.

    greek shrimp

    I haven't come across too many Greek shrimp recipes in my day - a grilled lemon shrimp here or a salad topper there, but this one seems to come up again and again.

    Maybe it's the acidic bite of tomatoes. Maybe it's the way feta becomes oh-so-soft when it's baked.

    Or maybe it's how absolutely simple this recipe is, with a HUGE flavor payoff.

    greek shrimp and feta

    By they way, notice how I take the tails off? It's because I don't want to fight with the tails while I'm eating.

    But you should know that leaving the tails on imparts even more flavor, and if your dinner consumers are willing to fight with tails, then save yourself the prep labor and leave them on.

    Greek Shrimp

    Another thing to love about this dish: much like myself, it pairs wonderfully with bread.

    A nice crispy french baguette ( yeah yeah I know that's not Greek ), is the perfect complement to sop up the saucy shrimp.

    prawn saganaki

    This greek shrimp would also be wonderful over some pasta. Or cous cous.  Or even toasted bread, if you don't like "sopping."  Personally, I'm a fan of sopping, but maybe not in front of company.

    We all have our boundaries.

    greek shrimp recipes
    greek shrimp recipes

    Greek Shrimp with Feta and Tomatoes

    An easy Greek shrimp appetizer or dinner. Wonderful with fresh bread, or served over pasta. Recipe from basilandbubby.com
    4.56 from 29 votes
    Print Pin Rate
    Servings: 4 people
    Author: Marianne

    Ingredients

    • 2 Tablespoons olive oil
    • 1 onion
    • 4 cloves garlic diced
    • 24 ounce can diced tomatoes
    • ¼ cup chopped fresh parsley
    • 1 Tablespoon Oregano
    • 1 lb Shrimp shells removed, cleaned
    • ⅓ lb feta crumbled
    • salt and pepper to taste

    Equipment

    • Large Oven Safe Pan

    Instructions

    • Preheat the oven to 450 F.
    • Cook onion in a large oven-safe pan over medium heat in olive oil for 8 minutes. Add the garlic and cook for 1 more minute.
    • Add the tomatoes, half of the parsley, and all of the oregano to the pan. Stir to combine and cook for 5 more minutes until mixture is slightly reduced.
    • Add the feta and shrimp to the pan.
    • Bake for 9 minutes. Turn the oven on to Broil ( high ), and broil for 2 minutes. Sprinkle the remaining parsley on top and serve hot!
    Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly!
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    Reader Interactions

    Comments

    1. Pat says

      June 26, 2022 at 9:49 pm

      Is there enough sauce to put over pasta? or would you have to make more sauce? Sounds devine!

      Reply
    2. Sarah says

      May 30, 2022 at 4:45 pm

      What green veggie would go well with or in this?

      Reply
    3. Cindy says

      January 28, 2022 at 1:57 pm

      5 stars
      Very tasty, I served it with cauliflower rice.

      Reply
    4. Bridget Guerin Olson says

      August 12, 2021 at 8:29 am

      5 stars
      This was amazing. May put it over rice the next time, but love it just the way it is. The kitchen smelled soooo good while it was cooking!

      Reply
    5. Vilko says

      July 05, 2021 at 6:42 pm

      (This dish has become a recent favorite, though. Called prawn saganaki in many greek restaurants, on my Georgia dinner table it's "Greek Shrimp with Feta and Tomatoes.")
      The term saganaki actually refers to the small, two-handled frying pan in which the food is cooked called a sagani, a derivative of the Turkish word sahan, which means copper dish.

      Reply
      • Marianne says

        July 06, 2021 at 11:16 am

        I didn't know that! I love learning about food etymology though. Thank you for sharing!

        Reply
      • MagMar says

        May 11, 2022 at 8:35 pm

        I’m not sure what vilko’s point is to pointing out the origin of the word “saganaki.” While interesting, it’s irrelevant to the quoted description of the author’s dish/recipe and, in fact, is rude and unnecessarily condescending.

        Reply
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    Heyyyyyyy!

    My name is Marianne, and I'm two parts food, one part booze, and a dash of snark. I live in Atlanta, GA with my two cats. My personal motto: Champagne and stretchy pants. Sign up for my mailing list to keep up with the new and seasonal recipes!

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