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shrimp_saganaki
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Shrimp Saganaki

Course Main Course
Cuisine Greek
Keyword Shrimp Saganaki
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 5 servings
Calories
Author Eva Fry

Ingredients

Saganaki Sauce (Tomato Sauce):

  • 1 onion chopped
  • 6 green onions chopped
  • ½ cup celery chopped
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups crushed tomatoes
  • ½ cup tomato sauce
  • ½ cup white wine
  • ½ teaspoon sugar
  • 1 bay leaf
  • ½ teaspoon dried oregano
  • ¼ cup chopped fresh parsley

Shrimp:

  • 2 pounds medium shrimp peeled and deveined
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 2 garlic cloves crushed
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup feta cheese crumbled
  • ¼ cup ouzo optional

Instructions

  • Sauté onions, green onions and celery in oil until softened. Add salt, pepper, tomatoes, tomato sauce, wine, sugar, bay leaf, oregano and parsley. Simmer for 15 minutes until thickened. Rinse shrimp. Toss with lemon juice. Heat oil in a large skillet. Sauté shrimp and garlic for 3 minutes, stirring until liquid is evaporated and shrimp are almost cooked through. Sprinkle lightly with salt and pepper.
  • Pour half of the tomato sauce into a 2 quart casserole dish. Spoon shrimp over sauce. Cover with remaining sauce and sprinkle with feta cheese. Bake at 375 for 10 minutes or until hot and bubbly. Remove from oven. Pour ouzo over all. Bake for an additional 3 minutes. Remove bay leaf prior to serving.