Jul 18, 2010

Shrimp with Tomatoes and Feta (Garides Saganaki)

The term saganaki refers to the skillet in which Greeks cook ingredients with cheese. In this appetizer, shrimp is topped with crumbled feta and broiled.

Photo: Todd Coleman

4 tbsp. extra-virgin olive oil

4 cloves garlic, minced

4 scallions, minced

1 tbsp. tomato paste

1⁄2 cup white wine

1 tsp. dried oregano

1⁄2 tsp. sugar

1⁄4 tsp. crushed red chile flakes

4 medium tomatoes, grated

3 tbsp. chopped fresh mint

16 large shrimp (about 3⁄4 lb.),

peeled and deveined

Kosher salt and freshly ground black pepper,

to taste

4 oz. feta

1 lemon, halved

1 tbsp. minced fresh parsley

1. Arrange a rack 4" from heating element; heat oven to broil. Heat oil in a 10" skillet over medium heat. Add garlic and scallions; cook, until soft, 3–4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3–4 minutes.

2. Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3–5 minutes. Squeeze lemon over top. Garnish with parsley.

SERVES 4

This article was first published in Saveur in Issue #131

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Ratings & Reviews (3)

by lizla21 on 2011-01-20

This is so easy and delicious, a simple weeknight meal or you could spruce it up with great sides for company.

by TECOLOTE on 2011-07-25

how do you grate a tomato?

by SDICKSON on 2011-07-26

Made this last night and it is very good and easy. Fresh mint and oregano really made the flavors bright.

I just put the tomatoes in a food processor after coring them.

Shrimp with Tomatoes and Feta (Garides Saganaki) 5 5 2 3