My F&W
quick save (...)
Shrimp Saganaki
© Yunhee Kim

Shrimp Saganaki

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

For shrimp saganaki, Greeks sauté shrimp in a pan with tomatoes, olives and feta cheese, then serve it right out of the skillet with bread to soak up all the delicious juices. Grace Parisi stirs fresh dill into her quick version to brighten the flavor.

  1. 2 tablespoons each of extra-virgin olive oil and canola oil
  2. 1 large onion, thinly sliced
  3. 6 plum tomatoes (1 1/4 pounds), coarsely chopped
  4. Salt
  5. Crushed red pepper
  6. 1 1/2 pounds shelled and deveined large shrimp, halved lengthwise
  7. 1/2 cup pitted kalamata olives, coarsely chopped
  8. 1/4 cup chopped fresh dill
  9. 3 ounces Greek feta cheese, crumbled
  10. Crusty bread, for serving
  1. In a large skillet, heat the oil until shimmering. Add the onion and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the tomatoes, season with salt and crushed red pepper and cook until softened, crushing them with the back of a spoon, about 5 minutes. Add the shrimp and olives and cook, stirring occasionally, until the shrimp are cooked through, about 3 minutes. Stir in the dill and half of the feta and cook just until the feta is hot, about 1 minute. Transfer to shallow bowls, sprinkle with the remaining feta and serve with crusty bread.

Suggested Pairing

Grapefruit-scented Moschofilero.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(10)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.