Shrimp with Tomatoes and Feta (Garides Saganaki)

  • Serves

    serves 4


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.


  • 4 tbsp. extra-virgin olive oil
  • 4 cloves garlic, minced
  • 4 scallions, minced
  • 1 tbsp. tomato paste
  • 12 cup white wine
  • 1 tsp. dried oregano
  • 12 tsp. sugar
  • 14 tsp. crushed red chile flakes
  • 4 medium tomatoes, grated
  • 3 tbsp. chopped fresh mint
  • 16 large shrimp (about ¾ lb.), peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 4 oz. feta
  • 1 lemon, halved
  • 1 tbsp. minced fresh parsley


Step 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 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes.

Step 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 to 5 minutes. Squeeze lemon over top. Garnish with parsley.

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