Garides saganaki – shrimp in tomato sauce with feta Recipe
Garides saganaki is a popular seaside taverna dish of shrimp simmered in an aromatic tomato sauce with feta. It’s often served in small cast-iron pans, perfect for dipping pieces of bread into the thick, cheesy tomato sauce. It makes a great appetizer with wine or a light main course for a summer dinner.
This classic Greek taverna dish combines sweet shrimp, rich tomato sauce, and salty feta into a simple yet restaurant-worthy meal that’s perfect for sharing straight from the pan.
Chef's tips
Use good-quality, ripe-tasting canned tomatoes and real Greek feta made from sheep’s or sheep-and-goat’s milk – they make a big difference to the depth and balance of flavor. Don’t overcook the shrimp: it’s better to leave them slightly under and let them finish cooking in the hot sauce.
How to serve
Serve garides saganaki straight from the pan with plenty of crusty bread for dipping. As a main, pair it with simple white rice, orzo, or spaghetti, plus a crisp green salad with lemony dressing.
Ingredients
- shrimp raw, peeled, with or without tails - 500 g
- canned tomatoes chopped or whole, peeled - 400 g
- onion finely chopped - 1 piece
- garlic finely chopped - 3 cloves
- dry white wine optional, for the sauce - 80 ml
- feta crumbled - 150 g
- olive oil for frying - 3 tablespoons
- chili pepper finely chopped, deseeded, optional - 0.5 piece
- dried oregano - 1 teaspoon
- parsley chopped, for serving - 2 tablespoons
- salt to taste, carefully as feta is salty
- black pepper to taste
Preparation
- Rinse the shrimp and pat dry with paper towels. If they have a dark vein along the back, remove it by making a shallow cut with a knife and pulling it out with a toothpick.
- Heat 2 tablespoons of olive oil in a large pan. Add the onion and sauté for 4–5 minutes over medium heat, until softened and slightly translucent. Add the garlic and, if using, the chopped chili pepper, and cook for 1 more minute, stirring.
- Pour in the white wine, if using, and cook for 2–3 minutes until most of the liquid has evaporated. Add the canned tomatoes, oregano, a pinch of salt, and pepper. Simmer over medium heat for 10–12 minutes, until the sauce thickens and the tomato flavor becomes pronounced.
- In a separate pan, heat the remaining 1 tablespoon of olive oil. Add the shrimp and fry for 1–2 minutes on each side, until they turn pink but are still slightly translucent in the center. Do not cook them too long, or they will become rubbery.
- Transfer the seared shrimp into the tomato sauce and gently stir to coat them. Cook together for another 2–3 minutes over low heat, until the shrimp are fully pink and firm.
- Sprinkle the dish with crumbled feta, cover the pan with a lid, and cook for 2 minutes, until the cheese starts to melt slightly but is still visible in pieces.
- Remove the pan from the heat, sprinkle with chopped parsley and freshly ground black pepper. Serve immediately, preferably with crusty bread for scooping up the sauce.
Storage
Danie z krewetkami najlepiej zjeść od razu po przygotowaniu. Jeśli coś zostanie, przechowuj w lodówce maksymalnie 1 dzień i podgrzewaj bardzo krótko na patelni, tylko do momentu, gdy sos będzie gorący – dłuższe podgrzewanie sprawi, że krewetki staną się twarde.
