Main Dish

Shrimp Saganaki (Shrimp Sauté With Tomatoes and Feta)


Source: Adapted from Ahmet Erkaya and Anastasia Koutsioukis of Mandolin Aegean Bistro.

Main Dish

Shrimp Saganaki (Shrimp Sauté With Tomatoes and Feta)

Buy a chunk of good quality Greek feta and crumble it yourself. Koutsioukis says that most pre-crumbled feta is dry and tasteless. If using wine, pour it from the same bottle you’ll be serving with this dish. Serve this with baguette for dipping into the flavorful sauce.

3 tablespoons Greek olive oil

1 white onion, chopped

3 garlic cloves, crushed or finely chopped

2 cups peeled and chopped fresh tomatoes or canned San Marzano tomatoes

1/2 teaspoon salt

1/2 teaspoon cracked pepper

1/2 teaspoon dried Greek oregano

1/2 teaspoon dried red pepper flakes (optional)

12 large Florida shrimp, peeled and deveined

1/4 cup dry white wine

Ouzo (optional)

1 cup crumbled Greek feta

1 cup chopped flat leaf parsley plus a sprig for garnish

Heat olive oil in a nonreactive large skillet over low heat. Add onions and garlic; sauté 3 to 5 minutes, until translucent.

Add tomatoes and bring to a simmer. Add salt, pepper, oregano and pepper flakes. Let simmer until sauce reduces and thickens. Add shrimp and cook 3 minutes or until shrimp turn pink.

Add wine and continue cooking 2 minutes. If desired, add a splash of ouzo.

Fold in feta and chopped parsley. Remove from heat and serve warm in a shallow serving dish garnished with a parsley sprig. Makes 4 servings.

Source: Adapted from Ahmet Erkaya and Anastasia Koutsioukis of Mandolin Aegean Bistro.

Per serving: 258 calories (63 percent from fat), 18.6 g fat (7 g saturated, 9.2 g monounsaturated), 64 mg cholesterol, 10.5 g protein, 11.2 g carbohydrates, 2.2 g fiber, 1,030 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category