My twist on a Greek classic, Garides Saganaki, prepared in a zesty tomato and feta sauce. This dish takes me back to summers in Crete, dining in tavernas by the sea. My mom would also make it for me growing up and send me to pick the fresh herbs we needed from the garden. It can be served as an appetizer but I enjoy it as a main with toasted artisanal bread.
- 20-25 Shrimp
- 2 Red Peppers diced
- 4 Ripe Tomatoes diced
- 1 Tbsp minced Garlic
- 1/4 cup minced Shallots
- 1.5 Tbsp minced fresh Basil
- 1 Tbsp of minced fresh Mint
- 4 Tbsp Olive Oil
- 1 cup crumbled Greek Feta
- 1/2 cup White Wine
- Salt to taste
- Black Pepper to taste
- Oregano to taste
- Cayenne (Optional)
- Artisanal Bread for Dipping
- Heat the olive oil at medium heat and add the shallots and garlic. Brown the shallots and garlic for 1-2 minutes.
- Add the tomatoes, red pepper and white wine. Simmer on medium heat for 4-6 minutes.
- Add the spices to taste. Keep in mind the feta you’ll be adding later is salty so don’t overdue it with the salt at this step! Simmer on medium/low heat for 2 minutes.
- Add the fresh herbs and simmer on low heat for another 2 minutes.
- Add the defrosted and peeled shrimp and cook on medium/high heat 2-3 minutes per side.
- Add 3/4 of the feta and simmer on medium/low heat for 1-2 minutes.
- Toast the artisanal bread for dipping. I used a bavarian multi-grain bread. Serve with the remaining feta as garnish.
- You can try adding the shrimp and feta and finishing the dish off in the oven if you’re using a cast-iron skillet
- A different flavour profile for the fresh herbs is parsley and dill
- I’ve had the dish served topped with pitted olives
- Goat cheese can be substituted for Feta
- This sauce is also great with scallops!
Recipe By: Sofia Martimianakis