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."
Whatever you call it, it's delicious.
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.
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.
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.
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 with Feta and Tomatoes
- 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
- Large Oven Safe Pan
- 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!
Is there enough sauce to put over pasta? or would you have to make more sauce? Sounds devine!
What green veggie would go well with or in this?
Very tasty, I served it with cauliflower rice.
Bridget Guerin Olson says
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!
(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.
I didn't know that! I love learning about food etymology though. Thank you for sharing!
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.