Shrimp Saganaki with Feta

Clinton Kelly
Servings: 4 - 6
15 to 30 min

A tasty shrimp dish that will wow your friends!

  • Ingredients
  • step-by-step directions
Shrimp Saganaki with Feta
  • 2 tablespoons olive oil
  • 1 1/2 pounds shrimp (peeled, de-veined, tails-on)
  • 1 large yellow onion (peeled, small diced)
  • 1/4 cup Ouzo
  • 5 plum tomatoes (cored, diced)
  • 1/2 cup kalamata olives (pitted, halved)
  • 1/2 cup feta cheese (crumbled)
  • 2 tablespoons fresh dill (chopped)
  • crushed red pepper (to taste)
  • Kosher salt and freshly ground black pepper (to taste)
  • rustic loaf (sliced, to serve)
  • Preheat oven to broil.
  • Season the shrimp with salt and pepper on both sides. In a small cast-iron skillet or saganaki pan, over medium-high heat, warm the olive oil. Add the shrimp, and cook until opaque, about 1-2 minutes per side. Remove the shrimp to a plate and set aside.
  • To the same pan, add the onions and cook until soft and fragrant, about 4-5 minutes.
  • Deglaze the pan with ouzo. Stir in the diced tomatoes and allow to simmer until sauce thickens slightly, about 5 minutes. Season with salt and crushed red pepper. Stir in the olives and cook for one minute more.
  • Add the shrimp back to the pan. Sprinkle the feta over the top, transfer to the oven and broil until cheese is slightly melted, about 2-3 minutes. Garnish with dill and serve warm with a slice of the rustic loaf.
  • Tip: Not an ouzo fan? Simply use water or your favorite stock to deglaze the pan!
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