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Greek Shrimp Saganaki

Greek Shrimp Saganaki Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 248
Ingredients Method Notes

Ingredients
  

  • 1 lb large raw shrimp (21-25 count), peeled and deveined
  • 3 tbsp olive oil, divided
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 (14.5 oz) can diced tomatoes
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • Salt and black pepper
  • 1/4 cup pitted kalamata olives
  • 1 tbsp capers
  • 4 oz block feta cheese
  • 2 tbsp chopped fresh parsley

Method
 

  1. Heat 2 tbsp olive oil in a large skillet over medium-high. Season shrimp with salt and pepper and sear 1 minute per side. Transfer to a plate.
  2. Lower heat to medium, add remaining 1 tbsp oil and onion. Cook 5 minutes. Add garlic and wine, simmer until reduced by half.
  3. Stir in tomatoes, oregano, red pepper flakes and salt. Simmer 5 minutes. Add olives and capers, nestle shrimp in sauce, and crumble feta over top. Cover and cook 3-4 minutes until shrimp are opaque and feta is soft.
  4. Remove lid, sprinkle with parsley, and serve with crusty bread.

Notes

This dish is best right out of the pan, but you can make the tomato sauce a day ahead and reheat it gently with the shrimp and feta just before serving. If the sauce seems too thick when reheating, add a splash of water.