Introduction
Garides Saganaki is a popular Greek appetizer featuring succulent shrimp sautéed in a savory, slightly spicy tomato sauce and finished with melted feta cheese. The dish is typically prepared in a small, two-handled frying pan called a saganaki, where the shrimp are cooked with aromatics like garlic, green peppers, and onions before being deglazed with a splash of ouzo for a distinct anise aroma. It is baked or simmered until the feta becomes soft and bubbly, creating a rich sauce that is traditionally enjoyed by dipping fresh, crusty bread into the pan.
Ingredients
The Shrimp
500g large shrimp (prawns), peeled and deveined (tails left on)
2 tbsp extra virgin olive oil
1/4 cup Ouzo (for deglazing)
The Tomato Sauce and Cheese
1 large red onion, finely chopped
2 cloves garlic, minced
1 can (400g) crushed tomatoes or 3 ripe tomatoes, grated
1 tbsp tomato paste
150g Feta cheese, crumbled
1/2 tsp sugar (to balance acidity)
The Aromatics and Spice
1 green bell pepper or banana pepper, sliced
1 tsp dried oregano
1/2 tsp red pepper flakes (boukovo)
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper
The Finishing Touches
A final sprinkle of fresh parsley
A drizzle of extra virgin olive oil
Crusty bread for dipping into the sauce
Lemon wedges on the side
Preperation
Shrimp: Peel and devein the large prawns or shrimp, leaving the tails intact for a better presentation.
Cheese: Crumble a thick block of feta cheese into large chunks so it retains some texture after melting.
Vegetables: Finely dice the red onion and mince the garlic to create a fragrant base for the sauce.
Sauce: Grate fresh tomatoes or prepare canned crushed tomatoes, and have a splash of ouzo or white wine ready for deglazing.
Aromatics: Chop fresh flat leaf parsley and have dried Greek oregano and red pepper flakes ready to season the sauce.
Step by Step
The Shrimp: Clean large, fresh shrimp by removing the shells but keeping the tails intact for a better presentation. If using frozen shrimp, ensure they are completely thawed and patted dry to prevent excess water from thinning the sauce.
The Aromatics: Sauté finely chopped red onions and minced garlic in extra virgin olive oil until they are soft and fragrant. Add a splash of ouzo to the pan and let it flame or simmer until the alcohol evaporates, leaving behind a subtle anise aroma.
The Sauce: Stir in grated fresh tomatoes or crushed canned tomatoes along with a pinch of sugar, salt, and black pepper. Simmer the sauce for about 10 minutes until it thickens and the flavors concentrate.
The Herbs: Add a handful of chopped fresh parsley and a pinch of dried oregano or red pepper flakes for a hint of heat.
The Cooking: Place the shrimp into the bubbling tomato sauce. Cook for only 2 to 3 minutes per side; the shrimp should turn pink and opaque but remain tender and juicy.
The Cheese: Crumble a generous amount of feta cheese over the top of the pan. Cover with a lid for a minute or place the pan under a broiler until the cheese begins to melt and slightly brown.
Finishing: Garnish with more fresh parsley and a squeeze of lemon juice. Serve the saganaki immediately while bubbling hot, accompanied by plenty of crusty bread to soak up the savory tomato and feta sauce.
Origin:
Aegean Islands
Diet
Gluten-Free
Equipment Needed:
Large skillet or clay dish, Wooden spoon.
Cultural History
Garides Saganaki is a vibrant Greek appetizer named after the saganaki, the small two-handled heavy bottomed frying pan in which it is traditionally prepared and served. The dish features plump sautéed shrimp deglazed with a splash of anise-scented ouzo or dry white wine, then simmered in a robust and spicy tomato sauce enriched with garlic and onions. Just before the shrimp are fully cooked, generous chunks of salty feta cheese are added, which partially melt into the sauce to create a creamy and tangy emulsion. Often finished with a handful of fresh parsley or spicy chili flakes, this dish is a staple of seaside taverns. It is celebrated for its intense Mediterranean flavors and is almost always served with plenty of crusty bread to soak up the savory, cheese-infused juices.
Yiayias Secret
The secret to a perfect Garides Saganaki is the high-heat sear of the shrimp and the richness of the tomato reduction. You must sauté the shrimp in a very hot pan for only one minute per side before removing them. This prevents them from becoming rubbery while you prepare the sauce in the same pan to capture all the flavorful juices.
For the sauce, use a combination of fresh grated tomatoes and a splash of Ouzo, which provides a subtle anise aroma that defines the dish. The real trick is the Feta cheese: add half of it into the sauce to melt and create a creamy consistency, then sprinkle the remaining half on top before finishing it under a hot broiler. This gives you a contrast between the melted, incorporated cheese and the warm, slightly browned chunks on top. Finish with a handful of fresh flat-leaf parsley and serve immediately with plenty of crusty bread to soak up the savory, briny sauce.
Substitution Notes
The Shrimp: Large fresh or frozen shrimp (prawns) are used. They should be peeled and deveined, but keeping the tails on helps maintain flavor and makes for a better presentation. If using frozen shrimp, ensure they are fully thawed and patted dry to prevent the sauce from becoming too watery.
The Tomato Sauce: A thick, rich sauce is made from grated fresh tomatoes or canned crushed tomatoes. For a deeper flavor, add a tablespoon of tomato paste. If the sauce is too acidic, a pinch of sugar or a splash of Ouzo (which adds a distinct anise flavor) can balance it.
The Cheese: Feta cheese is the traditional choice, crumbled over the top just before the dish finishes cooking so it softens but doesn't completely melt away. For a different texture, you can use Manouri (creamier) or a mix of Feta and grated Graviera for a golden, crusty top.
The Aromatics: A base of sautéed onions, garlic, and bell peppers (green or red) provides the foundation. Fresh parsley is the standard herb added at the end, but fresh dill or basil can be used as substitutes depending on the desired flavor profile.
The Heat: Many versions include a bit of "kick" from dried chili flakes (boukovo) or sliced fresh chili peppers. If you prefer a mild dish, substitute the hot peppers with sweet paprika.
The Cooking Method: Traditionally prepared in a saganaki (a small, two-handled frying pan). If you don't have one, any heavy-bottomed oven-proof skillet or a shallow ceramic baking dish will work. The dish can be finished on the stovetop or under a broiler to brown the cheese.
The Finish: Served bubbling hot directly in the pan. A final squeeze of fresh lemon juice is essential to cut through the richness of the cheese and olive oil. It is almost always accompanied by crusty bread to soak up the leftover sauce.
Wine Pairings
Garides Saganaki is a vibrant dish of succulent shrimp sautéed in a savory tomato sauce with garlic, onions, and herbs, topped with crumbled feta cheese that melts into the sauce.
White Wine (The Traditional Choice): A high-acid white with a hint of salinity is the perfect match for the seafood and salty feta. A Santorini Assyrtiko provides a volcanic mineral backbone and citrus notes that brighten the shrimp, while a Vermentino offers a refreshing herbal edge that complements the tomato and parsley.
Red Wine: For those who prefer red, a light-bodied wine with high acidity and very low tannins is essential to avoid a metallic taste with the shrimp. A chilled Cretan Liatiko or a Beaujolais offers juicy red fruit that pairs harmoniously with the cooked tomato sauce.
The Contrast: A dry Rosé from Xinomavro grapes provides a structural acidity and notes of tomato leaf that bridge the gap between the seafood and the rich sauce. Its crisp finish cuts through the creaminess of the melted feta, providing a balanced and refreshing bite.
Storage Instructions
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Because shrimp can become rubbery if overcooked, it is best to consume this dish quickly. Keep the feta and sauce together, as the cheese will continue to flavor the tomato base.
Freezing (Cooked): Freezing is not recommended for cooked Garides Saganaki. The shrimp will become tough and lose their sweet flavor, while the feta cheese will change texture and the tomato sauce may become watery upon thawing.
Freezing (Unbaked): You can freeze the prepared tomato sauce base (without the shrimp or feta) for up to 3 months. Raw shrimp can be frozen separately for up to 6 months. Do not freeze the fully assembled raw dish, as the various components have different thawing and cooking requirements.
Reheating: Reheat gently in a pan over medium low heat just until the sauce begins to bubble and the shrimp are warmed through. Be careful not to let it boil for long, or the shrimp will toughen. You can also reheat it in an oven safe dish at 170°C for about 10 minutes. Avoid using a microwave if possible, as it often results in overcooked, rubbery shrimp.
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