If you have ever been to Greece, it would be impossible to have missed out on this delicious Greek shrimp saganaki appetizer, served in every Psarotaverna (fish tavern)! This is a very easy Shrimp saganaki recipe. You can recreate this simple and beloved traditional Greek appetizer from scratch in less than 20 minutes. It is inspired by a recipe from Santorini. In my house, because we eat much less than my Greek family did, this is not an appetizer for us. It’s a full meal with crusty bread to dip into the very best dipping sauce you have ever tasted. Of course, your meal must include a Greek salad, a genuine one! Enjoy! – KMF
- Extra-virgin olive oil
- 3 large shallots, diced, about 1 cup
- 4 garlic cloves, minced
- Salt and pepper to taste
- 1 tablespoon Cavender’s Greek Seasoning
- 2 pounds large ripe tomatoes
- ½ teaspoon crushed red pepper flakes
- 1 ½ pounds extra large shrimp, peeled and deveined
- 5 ounces Greek feta cheese
- 1 teaspoon dried oregano
- 2 tablespoons chopped mint, parsley or dill
- 1/4 cup white wine (optional)
Put 4 tablespoons of olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. At this point you may deglaze the skillet with 1/4 cup white wine (if using). Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish or an iron skillet.
Clean, peel and devein the shrimp. Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and sprinkle of Cavender’s. Stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. The shrimp should be pink. Sprinkle with fresh mint or dill and serve.
Garnish the shrimp with chopped parsley, fresh mint or dill and serve while still hot. You may also garnish with Greek Kalamata olives. Enjoy this traditional Greek shrimp saganaki recipe with crusty bread, a Greek Salad and a cold glass of ouzo!