This pungent, aromatic dish carries all the taste of the sea in the shrimp combined with bright tomatoes and salty feta. The Saganaki develops rich flavors while only taking 20 minutes to prepare, so it’s perfect for a weeknight dinner party when there’s little time for preparation.
1 large red onion, thinly sliced
2 garlic cloves, peeled and thinly sliced
a 15-oz can of crushed tomatoes
1 tsp smoked paprika
1 sprig of fresh oregano (or 1/2 tsp dried)
4 Tbsps olive oil
1/4 cup of ouzo or white wine
1 lb shrimp (with heads and shells for maximum flavor, but can be shelled and cleaned first)
6 oz feta cheese
salt & pepper to taste
Preparation Time: 20 minutes
Servings: 6-8 as an appetizer, 4 as a main course
Heat 2 Tablespoons of the olive oil in a high-sided saucepan or a dutch oven over medium-high heat. Add onions and garlic and sauté until the onions are translucent. Reduce heat to medium, add tomatoes, paprika and oregano cook for 5 minutes. Season with salt and pepper to taste, reduce heat to medium-low and continue to cook while you prepare the shrimp.
Heat remaining 2 Tables of olive oil in a large sauté pan over medium-high heat. Add shrimp and sauté for 1-2 minutes on each side. Reduce the heat to medium and add the Ouzo or white wine (if Ouzo is being used, add carefully to avoid a flame-up of the alcohol). Cook for an additional 3-4 minutes. Remove from heat and add the shrimp to the tomato mixture along with the juice of the lemon. Crumble the feta into the stew and cook for an additional 2 minutes until the feta just begins to melt. Remove from heat, pour into a serving dish and immediately serve.