Shrimp Saganaki is served as an appetizer, and is accompanied by ouzo or wine. It is easy to prepare and if you like nibbling seafood with a glass of wine, this will be your dish! Saganaki is the special small pan with two handles that is used for preparing small portions of ‘mezedes’ – that’s Greek for treats and tit-bits – fried cheese, vegetables with tomato sauce etc. Of course you can use any pan you have at home.


250 gr. shrimps
3 – 4 tablespoonfuls olive oil
2 – 3 ripe tomatoes chopped or grated
1 – 2 cloves of garlic minced
A little ouzo
½ a cup white wine
3 tablespoonfuls parsley finely minced
A little salt & pepper
2 – 3 tablespoonful crumbled feta cheese



You can use either fresh or frozen shrimp, and as big or small as you like. Shell them, if they are not already shelled and don’t forget to remove the little black intestine that runs down their back. If you shell them yourself, put the shells and heads if they have, in a small pan with water and boil them for a bit. Let the water evaporate, because you don’t need a lot, about 3 – 4 tablespoonfuls – just the flavor concentrated.

In the meantime, put the clean shrimp in a bowl and add the ouzo if you have any and if you like it. Leave them for about 10 minutes and then drain them.

Place the tomatoes in a frying pan, if you don’t have a saganaki, add the oil and garlic and simmer them gently until the water has evaporated. Add the wine and when it has evaporated, add the water from the shrimp shells. Add a little salt and pepper. When all the water has evaporated, add the shrimp. They will release enough water. Cooking time depends on the size of the shrimp and whether they are precooked or not. Be careful not to overcook them, because then they become rubbery. Large shrimp should be ready in about 6 – 8 minutes.

When they are ready, dot the surface of the saganaki with the crumbled feta cheese. Drizzle a little olive oil and take off the fire.

You can serve it in the saganaki as a ‘meze’ with ouzo, wine or beer and crusty bread.


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