Shrimps Saganaki Greek Recipes

EASY GREEK SHRIMP SAGANAKI

Easy Greek Shrimp Saganaki image

This quick and Easy Greek Shrimp Saganaki is a delicious dish perfect for sharing with friends or family - enjoy with fresh crusty bread!

Provided by Monika Dabrowski

Time 40m

Number Of Ingredients 12

Ingredients

20 large raw shrimp (peeled)
4 large very ripe tomatoes (finely chopped)
3 tbsp tomato paste
1 medium onion (finely chopped)
3 garlic cloves (finely chopped)
80 g feta cheese
2 tbsp green olives (finely chopped)
2-3 anchovy fillets (marinated in oil, finely chopped (about 1 tablespoon))
3 tbsp olive oil (plus more for drizzling)
5 tbsp white wine
Sea salt and pepper to taste
Fresh parsley for garnish

Steps:

In a medium size skillet/heavy duty pan heat up 3 tablespoons of oil, add the garlic and onion and fry over a medium/low heat for 3-4 minutes, stirring often. Add the wine and continue frying for 2-3 minutes.
Add the tomatoes, tomato paste, olives, anchovies, stir and cook over a medium heat for about 20 minutes or until the mixture has thickened, stirring often.
Remove from the heat, stir in the shrimp and 2 quarters of the feta, crumble the remaining feta over the top, drizzle with a little oil and slide under a grill, if possible, for about 5 minutes (alternatively don't remove the pan from the heat, stir in the feta, shrimp and cook for 3 minutes - ensure the shrimp is pink before serving)
Season with pepper and some salt (if needed), sprinkle fresh parsley over the top and serve with fresh crusty bread.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 12 g, Protein 11 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 95 mg, Sodium 624 mg, Fiber 3 g, Sugar 7 g, Calories 246 kcal

SHRIMP SAGANAKI

Shrimp Saganaki image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
1 medium onion, chopped
16 medium shrimp, whole and heads on
Salt and pepper
Dried oregano, optional
Crushed chili flakes
1 1/2 ounces ouzo (see Cook's Note)
1/4 cup dry white wine
1 (16-ounce) can crushed tomatoes
1 teaspoon olive paste
1/2 cup crumbled feta cheese

Steps:

Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.
Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.

SHRIMPS SAGANAKI (GREEK RECIPE)

Shrimps Saganaki (Greek Recipe) image

This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.

Provided by MURDERSHEWROTE

Categories Appetizers and Snacks Seafood Shrimp

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound medium shrimp, with shells
1 onion, chopped
2 tablespoons chopped fresh parsley
1 cup white wine
1 (14.5 ounce) can diced tomatoes, drained
¼ teaspoon garlic powder
¼ cup olive oil
1 (8 ounce) package feta cheese, cubed
1 pinch salt and pepper to taste

Steps:

Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 10.1 g, Cholesterol 223.1 mg, Fat 26.6 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 1035.3 mg, Sugar 6.7 g

EASY GREEK SHRIMP SAGANAKI WITH FETA CHEESE (Γαριδες Γιουβετσι)

Easy Greek Shrimp Saganaki with Feta Cheese (Γαριδες Γιουβετσι) image

An easy appetizer to make as part of a Greek meze spread

Provided by Marilena Leavitt

Categories Appetizer

Time 25m

Yield serves 6

Number Of Ingredients 11

Ingredients

4 TBSP. olive oil
½ med. onion, finely chopped
3 med. cloves of garlic, minced
3 med. very ripe, fresh tomatoes, seeded & chopped
¾ tsp. sea salt
¼ tsp. freshly ground pepper (or more)
¼ cup dry white wine
2 TBSP. tomato paste
3 TBSP. flat leaf parsley, finely chopped
1 lb. large raw shrimp, tails on, shelled & deveined (about 30 shrimp/lb.)
3-4 oz. Greek feta cheese, crumbled (this comes to about ¾ of a cup)

Steps:

Preheat oven to 400˚F.
Heat an ovenproof skillet, (cast iron pan would work great here) over medium heat. Add the olive oil and then stir in the onion. Cook for about 4 minutes and then add the garlic and cook for another minute or so, until the garlic is soft. Next, stir in the tomatoes, season with salt and pepper and cook for another 5 minutes, crushing them with the back of a wooden spoon. Stir in the wine and tomato paste (if using--see note) and cook for 5 minutes more, until sauce is reduced and the alcohol has evaporated. Add the shrimp and the parsley and continue to cook, stirring from time to time, until the shrimp just begins to turn pink, about 2 to 3 minutes.
If you do not use an ovenproof skillet, transfer the mixture to a casserole dish and crumble the Feta cheese over the top. Place in the hot oven on the medium rack. Bake until the cheese has melted and the sauce has thickened, about 10 minutes.
Serve with plenty of crusty bread to sop up the sauce!

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