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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Garides Saganaki (Shrimp Saganaki)

[heart_this] · Oct 9, 2008 · 74 Comments

Garides Saganaki (Shrimp Saganaki)

One of the things that I really liked about the Greek restaurants was the many tasty appetizers or mezes (or mezedes) that they served. It was really nice when eating in a group as you could order a few mezes and try some of each. One of the mezes that I liked the most was a seafood saganaki. At first I was not sure what would come as I associated the name Saganaki with the fried cheese dish. Apparently saganaki is also the name of the two handled pan that the dish is made in. The seafood saganaki was shrimp, octopus and mussels cooked in a spicy tomato sauce and covered with feta cheese. With just one bite I knew that I would just have to try making this one at home.
The first decision that I made was to simplify the dish by just using shrimp, which was my favorite part. It was quite easy to find many recipes for shrimp saganaki online and I came up with this one using what I liked from several of them. The shrimp saganaki was really easy to make and it turned out great! The spicy tomato sauce, salty feta cheese and succulent shrimp combo was so good! A lot of the recipes that I found called for ouzo, which is a Greek anise flavored liqueur. Although you do not taste the ouzo in the final product, unless you use a lot of it, it adds that something to the dish that just makes it better. Many of the recipes that I read suggested serving the shrimp saganaki with bread and that was a great call. The sauce was so good that it would practically be a crime not to finish it and having the crusty bread on hand to sop it up was perfect. You could easily serve the shrimp saganaki as a light meal or as an appetizer. I enjoyed my shrimp saganaki with a glass of ouzo.
Update May 19 2009:
I recently came across a new idea for shrimp saganaki on Greek Food R & R to use masticha liqueur instead of ouzo for a mastic shrimp saganaki . I was able to pick up a bottle of masticha liqueur and some mastic resin and I made the shrimp saganaki again this time with the mastic flavours instead of the ouzo. I am torn as to which version I like best. I think that I will have to make them both again and have a head to head face off. 🙂

Mastic Garides Saganaki (Shrimp Saganaki)

Garides Saganaki (Shrimp Saganaki)

Garides Saganaki (Shrimp Saganaki)

Prep Time: 5 minutes Cook Time: 35 minutes Total Time: 40 minutes Servings: 4
ingredients
  • 1 tablespoon olive oil
  • 1/4 cup onion (chopped)
  • 1/4 teaspoon red pepper flakes
  • 1 clove garlic (chopped)
  • 1/2 cup tomato (chopped)
  • 1/4 teaspoon oregano
  • 1 splash ouzo (or mastic liqueur, optional)
  • salt and pepper to taste
  • 1/4 pound shrimp
  • 1 handful parsley (chopped)
  • 1/2 cup feta (crumbled)
directions
  1. Heat the oil in a pan.
  2. Add the onion and saute until soft, about 5 minutes.
  3. Add the red pepper flakes and garlic and saute for 30 seconds.
  4. Add the tomato, oregano and ouzo and simmer until the sauce thickens, about 5 minutes.
  5. Add the shrimp and simmer for 30 seconds per side.
  6. Remove from heat and stir in the parsley.
  7. Transfer to a baking dish and top with the feta cheese.
  8. Bake in a preheated 425F/220C oven until the sauce is bubbly, about 10 minutes.
Note: Shrimp saganaki is also called garithes yiouvetsi or baked prawns.
Similar Recipes:
Shrimp Linguine in a Tomato and Feta Sauce
Tomato and Feta Baked Eggs
Scallop Saganaki
Garides Tourkolimano (Greek Shrimp)
Baked Shrimp and Feta Pasta
Shrimp Linguine in a Tomato and White Wine Sauce
Mediterranean Fish Stew
Bouyiourdi
Baked Goat Cheese Marinara
Baked Goat Cheese Salsa
Cod Baked in a Tomato and Feta Sauce
Salmon in a Tomato and Feta Sauce (aka Salmon Saganaki)
Shrimp and Feta Soup (aka Shrimp Saganaki Soup)

Take a look at Peter’s post on shrimp saganaki for another great take on the dish.

Appetizer, Food, Gluten-free, Greek, Low-carb, Main Course, One-Pan, One-Pot, Recipe, Seafood, Shrimp

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Reader Interactions

Comments

  1. Debbie says

    October 9, 2008 at 11:55 pm

    I love ouzo! It reminds me of the Italian liquer anisette. I think it’s a great addition to the shrimp dish….I enjoy seeing all your new Greek recipes.

    Reply
  2. Anonymous says

    October 10, 2008 at 12:12 am

    Somehow I’m drooling over your bread instead.
    Did you make the bread yourself? If so, what kind of bread is it?

    Reply
  3. Amanda says

    October 10, 2008 at 12:49 am

    oh my goodness.

    that’s all i can say. that looks really really good. it looks like curry but thickened with feta instead of coconut milk.

    Reply
  4. Dee says

    October 10, 2008 at 12:50 am

    Oh Lordy, Kevin! This sounds amazing. I’ve never heard of Saganaki (I thought it was Japanese when I read the title. Duh.) but now I’ll have to hunt it down.

    Reply
  5. VeggieGirl says

    October 10, 2008 at 1:50 am

    Love Greek cuisine :0)

    Reply
  6. Mrs Ergül says

    October 10, 2008 at 1:59 am

    I would think that the crusty bread would go so very well with the sauce!

    That’s how we have curry too!limpe

    Reply
  7. Allie says

    October 10, 2008 at 2:14 am

    Oh, wow. I want that. It looks delicious!

    Reply
  8. Elra says

    October 10, 2008 at 2:27 am

    Delicious Kevin, and seems fairly easy to make too.

    Reply
  9. CookiePie says

    October 10, 2008 at 2:40 am

    That looks like a really delicious meal!!

    Reply
  10. Jaime says

    October 10, 2008 at 3:26 am

    oh wow, this looks delicious!!! i am surprised there is so much liquid when all you added was the tomatoes?? i can’t wait to try this! i have not had much greek food so i am happy to see all these dishes you are featuring on your blog 🙂

    Reply
  11. Alexa says

    October 10, 2008 at 3:40 am

    This looks so wonderful and satisfying!

    Reply
  12. MaryBeth says

    October 10, 2008 at 3:50 am

    I love shrimp and this looks amazing.

    Reply
  13. Rosa's Yummy Yums says

    October 10, 2008 at 5:09 am

    I’m hungry, even at 7h00 in the morning ;-P! That dish looks fantastic!

    Cheers and habve a nice weekend,

    Rosa

    Reply
  14. Pam says

    October 10, 2008 at 5:57 am

    I am going to make this! It sounds amazing. I am loving your Greek recipes.

    Reply
  15. Helene says

    October 10, 2008 at 6:20 am

    I was reading the title and was wondering what you were cooking. This is interesting all these new dish.

    Reply
  16. Clumbsy Cookie says

    October 10, 2008 at 9:01 am

    I love the sound of this dish, I’m all about see food! Good cloning job!

    Reply
  17. Jan says

    October 10, 2008 at 10:06 am

    Oooh YUM! I LOVE this dish. You’ve done a good job there Kevin – love the photos.

    Reply
  18. soulchocolate says

    October 10, 2008 at 11:21 am

    I can totally picture myself munching on that crusty bread you have there and dipping it into that yummy looking shrimp dish. Very appetizing!

    Reply
  19. Laura @ Hungry and Frozen says

    October 10, 2008 at 12:04 pm

    This looks delicious…I am not an aniseed fan but I’m sure you could convince me to cook with ouzo! Glad to hear you enjoyed your time in Greece, it’s a fantastic, gorgeous place.

    Reply
  20. giz says

    October 10, 2008 at 12:41 pm

    This could make me very happy. I like the idea that you minimized the seafood in the dish – it’s simple and I’ll bet it’s entirely flavourful.

    Reply
  21. Happy cook says

    October 10, 2008 at 1:11 pm

    Delicious, i have bookmarked to make them when i have shrimps next time.

    Reply
  22. Cheryl says

    October 10, 2008 at 2:38 pm

    Wow Kevin that loooks good, too hard for me so save me some!

    Reply
  23. Lori says

    October 10, 2008 at 2:57 pm

    It looks so good! Your version turned out beautiful. So glad you simplified it with the shrimp. I like the other seafood you mentioned, but have never tried my hand at cooking them. Not sure how they would turn out.

    Thanks for sharing all your Greek recipes I can’t get enough of them.

    Reply
  24. Cathy - wheresmydamnanswer says

    October 10, 2008 at 3:32 pm

    Off the charts good looking and I am sure equally as good tasting – Yet another hit!!!

    Reply
  25. Darius T. Williams says

    October 10, 2008 at 3:35 pm

    Ahhh – makes me hungry look at this. another good one!

    Reply
  26. Deborah says

    October 10, 2008 at 4:03 pm

    Can I just come eat at your house? 🙂

    Reply
  27. Robin Sue says

    October 10, 2008 at 4:23 pm

    Oh My Word, you are killing me here! This is the best looking dish ever! I love shrimp and looks pretty easy too.

    Reply
  28. nicisme says

    October 10, 2008 at 4:30 pm

    Easy, cheezy and boozy – my kind of food!!

    Reply
  29. Peter M says

    October 10, 2008 at 4:47 pm

    Kevin, I never tire of this Greek classic and the bread is mandatory.

    Reply
  30. Parker says

    October 10, 2008 at 5:04 pm

    Must have been great to try all the foods in Greece. The shrimps look great.

    Reply
  31. Aggie says

    October 10, 2008 at 5:04 pm

    That looks unbelievable.

    Reply
  32. Bridgett says

    October 10, 2008 at 6:27 pm

    I am loving all the Greek dishes you are posting for us. This one looks especially delectable with the shrimp!

    Reply
  33. Esi says

    October 10, 2008 at 6:59 pm

    I love shrimp saganaki!! Like you, I was confused at first because I thought saganaki was just the cheese.

    Reply
  34. Syrie says

    October 10, 2008 at 7:40 pm

    Kevin, this made my mouth water. It looks wonderful. I love the melted feta on top as well. I will definitely try out this recipe. Thanks for teaching me about something new!

    Reply
  35. Dawn says

    October 10, 2008 at 8:23 pm

    I never tire of feta cheese. I am amazed at how dishes feta is used in.
    I am sooooo hungry right now and all I have is melted ice cream. This dish is killing me Kevin!!

    Reply
  36. Sylvie says

    October 10, 2008 at 8:49 pm

    I think it would only take one bite to get me hooked, too.

    Reply
  37. ~Madeline~ says

    October 10, 2008 at 9:39 pm

    I didn’t know there were two dishes for saganaki. I love the fried cheese version but this looks fantastic too! And you are right, it would be a crime to waste that delicious sauce.

    Reply
  38. candyce says

    October 10, 2008 at 11:15 pm

    This looks and sounds so so so good!! I love saganaki, and will definitely try this recipe! sounds easy enough. I just have to find ouzo. 🙂

    Reply
  39. Gloria says

    October 10, 2008 at 11:22 pm

    I love shrimp, and this dish look georgeous Kevin, like so! xxGloria

    Reply
  40. Peabody says

    October 10, 2008 at 11:30 pm

    That looks fantastic!

    Reply
  41. Kevin says

    October 10, 2008 at 11:50 pm

    Anonymous: The bread is a baguette from a local store. Homemade bread is just too good. I eat way too much of it when it has just come out of the oven. 🙂 So I tend to not make it too often.

    Reply
  42. Pam says

    October 11, 2008 at 2:26 am

    Sigh. Another one to bookmark.

    Reply
  43. Proud Italian Cook says

    October 11, 2008 at 4:15 am

    Oh Kevin, That caught my eye! My tastebuds are doing flips!!!

    Reply
  44. Lydia (The Perfect Pantry) says

    October 11, 2008 at 10:23 am

    I love that even as the Italians eschew seafood with cheese, the Greek culture loves it. I love it, too.

    Reply
  45. Nina Timm says

    October 11, 2008 at 4:18 pm

    That is one comforting bowl of food. I have never thought of using feta as a thickening agent…

    Reply
  46. Jan says

    October 11, 2008 at 8:55 pm

    That looks totally scrumptious, Kevin, and so easy to make.

    Reply
  47. Lori Lynn says

    October 11, 2008 at 9:30 pm

    Looks great with that crusty bread. All of a sudden I am craving a glass of Ouzo too.

    Reply
  48. Sweet Bird says

    October 11, 2008 at 9:34 pm

    This looks so good! I’m not sure about the ouzo, but I’d try it to see what it’s like. I used to avoid fennel because of the anise flavor and now I can’t imagine cooking without it.

    Great dishes from your trip!

    Reply
  49. diva says

    October 12, 2008 at 6:08 pm

    i love greek dishes but i tend to only stay within my comfort zone – and that would be moussaka. this saganaki really looks so good, comforting and warming. perfect autumn dish for me! x

    Reply
  50. Katie says

    October 13, 2008 at 4:32 pm

    I love saganaki so I think I’m going to love this too. You are making me regret not going to my Greek neighbors houses this year to help with pastries.

    Reply
  51. CECIL says

    October 14, 2008 at 12:28 am

    I am glad you went to Greece and look at all these recipes!! I am learning here. 🙂 This dish looks extremely delicious.

    Happy Thanksgiving to you!! 🙂

    Reply
  52. Cheri Sicard says

    October 14, 2008 at 12:46 am

    This looks awesome. I just had a similar dish in a Greek restaurant last week. Will have to try to make it at home now.

    Reply
  53. Ginny says

    October 14, 2008 at 2:19 am

    This looks great! I remember having it years ago and loving! 🙂

    Reply
  54. Bellini Valli says

    October 14, 2008 at 1:41 pm

    This was one of may favourites Kevin:D

    Reply
  55. Rosie says

    October 14, 2008 at 4:41 pm

    This sounds and looks amazing Kevin!

    Rosie x

    Reply
  56. Megancake says

    October 19, 2008 at 12:12 am

    You didn’t say how many servings the recipe yields. I would like to make it tomorrow night it looks like it only serves one or two, can you let me know how many? Thanks!

    Reply
  57. Kevin says

    October 20, 2008 at 12:28 pm

    Megancake: This makes 1 large appetizer serving or 1 light meal serving.

    Reply
  58. [eatingclub] vancouver || js says

    October 23, 2008 at 6:37 am

    Delicious! Now you’re making me hungry and it’s midnight.

    Reply
  59. Tien says

    December 28, 2008 at 1:32 am

    Kevin,
    This is one dish that I have to try after I get some feta cheese.

    Tien

    Reply
  60. Ste B says

    October 6, 2009 at 8:00 am

    this is a very authentic recipe. Had Shrimp Saganaki countless times on my visits to the Greek Islands and this is spot on.

    Love it.

    Reply
  61. Carrie says

    June 2, 2010 at 2:15 pm

    Fantastic recipe! I made it last night with a few variations and really enjoyed it. The sauce was excellent!

    Reply
  62. Noreen says

    July 25, 2010 at 11:37 pm

    Ooh La La! Excellent! Wish I had more. Served with homemade baguette. Can't wait to have this again . . . and it will be in the very near future.

    Reply
  63. Anonymous says

    June 2, 2011 at 3:50 pm

    just to let you know: ouzo's not a liquer. it's not a sweet drink. the typical meaning of liquer. it's an aperitif.
    your recipe's 'to die' for!
    am about to make your cod in tomato and feta sauce..a bit similar.
    thanks for the cooking inspirations, Kevin!
    carole s.

    Reply
  64. Anonymous says

    October 18, 2012 at 11:10 pm

    I doubled the recipe and added some pureed tomatoes to the diced fresh ones. I also added a squeeze of lemon juice at the end, because I love the taste of fresh citrus with seafood. I recommend using large or jumbo shrimp in this dish so they stand out.

    Reply
  65. Anonymous says

    February 12, 2013 at 4:08 pm

    This was absolutely DELICIOUS!! I didn't use the Ouzo…I just added a splash of white wine. It made much more than just an appetizer serving…which is fine with me! Yummy yummy lunch!! 🙂

    Reply
  66. Anonymous says

    February 19, 2013 at 6:11 pm

    This was incredibly good, and easy! The ouzo adds a unique flavor to the sauce. I added sea scallops and tripled the recipe for dinner. Had to adjust the cooking time and lower the tempeture slightly to have it cook evenly.

    Reply
  67. Kevin says

    February 19, 2013 at 11:55 pm

    Anonymous: I love "that something" that the ouzo adds! Glad you enjoyed it and adding the extra seafood is always good!

    Reply
  68. best-cook says

    March 19, 2013 at 5:57 pm

    mmmm just gr8!!

    Reply
  69. Anonymous says

    January 26, 2014 at 1:07 pm

    Can also be done with Mussels. Here in Crete we add some green pepper with the onion.

    Reply
  70. kevin says

    January 26, 2014 at 1:17 pm

    Anonymous: Mussels would be awesome in this!

    Reply
  71. juperson says

    July 7, 2014 at 11:27 pm

    SO good! Made a double batch tonight with fire roasted canned tomatoes. It was perfect!

    Reply
  72. Heather says

    February 10, 2017 at 7:33 pm

    Make with skordalia to dunk in it. BEST garlic bread ever!

    Reply
  73. Josephine Wake says

    February 24, 2019 at 11:42 am

    Have you got any Instant Pot recipes yet Kevin?

    Reply
    • kevin says

      February 25, 2019 at 11:12 am

      Not yet; I need to pick up an Instant Pot and start cooking with it! 🙂

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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