Shrimp Saganaki with Tomato, Ouzo and Feta

Steps

1. Step 1

   Heat the oven to 425°F. Pat the shrimp dry, season lightly with salt and pepper, and keep them in the fridge while you make the sauce.

   5 min · 425°F

   • 1 1/2 lb large shrimp
   • salt
   • black pepper
2. Step 2

   Warm the olive oil in a large ovenproof skillet over medium heat. Add the onion and cook, stirring now and then, until soft and translucent, about 5 minutes. Add the garlic and red pepper flakes and cook 1 minute more, until fragrant.

   6 min

   • 3 tbsp olive oil
   • 1 small onion
   • 4 cloves garlic
   • 1/2 tsp red pepper flakes
3. Step 3

   Pour in the ouzo and let it bubble for about 1 minute, scraping the bottom of the pan, until the raw alcohol smell is gone.

   1 min

   • 1/3 cup ouzo
4. Step 4

   Add the crushed tomatoes with their juices, the oregano and the sugar. Simmer briskly, stirring occasionally, until the sauce thickens enough to hold a line when you drag a spoon through it, 10 to 12 minutes. Taste and season with salt and pepper.

   12 min

   • 1 can whole peeled tomatoes (28 oz)
   • 1 1/2 tsp dried oregano
   • 1 tsp sugar
   • salt
   • black pepper
5. Step 5

   Take the pan off the heat. Nestle the shrimp into the sauce in a single layer, pressing them down so they are mostly covered. Scatter the crumbled feta over the top.

   3 min

   • 1 1/2 lb large shrimp
   • 7 oz feta
6. Step 6

   Bake until the shrimp are pink and opaque and the sauce is bubbling at the edges, 10 to 12 minutes. The feta will soften but stay in crumbles.

   12 min, hands-off · 425°F

7. Step 7

   Let it sit for 5 minutes, then scatter over the parsley or dill. Serve straight from the pan with lemon wedges and plenty of bread or a bowl of orzo.

   5 min

   • 2 tbsp fresh parsley or dill
   • 1 lemon
   • crusty bread or cooked orzo

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026