Greek Shrimp Saganaki with Tomatoes and Feta
Succulent shrimp simmered in a rich tomato sauce with garlic, white wine, and topped with creamy melted feta cheese. This classic Greek taverna dish brings Mediterranean sunshine to your spring dinner table.
Ingredients
- 500g large raw shrimp, peeled and deveined
- 400g canned crushed tomatoes
- 200g feta cheese, crumbled
- 4 cloves garlic, minced
- 1 medium onion, finely diced
- 100ml dry white wine
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sugar
- Salt and black pepper to taste
- 3 tablespoons fresh parsley, chopped
- Crusty bread for serving
Instructions
Pat the shrimp dry with paper towels and season with salt and pepper.
Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink. Remove and set aside.
Preheat your oven grill or broiler to high.
Add remaining olive oil to the same skillet over medium heat. Sauté onion for 4-5 minutes until softened.
Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Pour in white wine and let it reduce by half, about 2 minutes.
Add crushed tomatoes, oregano, and sugar. Simmer for 10 minutes until sauce thickens slightly. Season with salt and pepper.
Return shrimp to the skillet, nestling them into the sauce. Cook until shrimp reach an internal temperature of 63°C (145°F) and are completely opaque throughout.
Scatter crumbled feta evenly over the top and place under the grill for 2-3 minutes until feta is softened and slightly golden.
Garnish with fresh parsley and serve immediately with crusty bread for dipping.
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