Fish and Shellfish · Card SF07
Baked Shrimp Saganaki with Feta
Whole shrimp nestle into a chunky tomato sauce spiked with a splash of ouzo, then bake under cubes of feta until the cheese slumps and browns at the corners. Dried oregano showers over the top. It comes out of the oven in the same skillet, and nobody minds peeling shrimp at the table.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
- Level
- Easy
- Cuisine
- Greek
Method
Step 1: Heat the oven to 425F with a rack in the upper third.
Step 2: Warm the oil in a 12-inch cast-iron skillet over medium heat. Cook the onion with a pinch of salt for 5 minutes, until soft, then add the garlic and pepper flakes for 1 minute.
Step 3: Add the ouzo if using and let it bubble away for 30 seconds. Stir in the tomatoes, sugar and 1 tsp of the oregano.
Step 4: Simmer the sauce for 15 minutes, stirring now and then, until it thickens enough that a spoon dragged across the pan leaves a trail. Season with salt and pepper.
Step 5: Nestle the shrimp into the sauce in a single layer, pressing them in halfway. Scatter the feta cubes over and around them and sprinkle with the remaining oregano.
Step 6: Bake 10 to 12 minutes, until the shrimp are pink and opaque all the way through and the feta is soft and lightly browned on top. Rest 3 minutes before serving from the skillet.
Kitchen note
Cubes cut from a block of feta packed in brine hold their shape and brown in the oven, while pre-crumbled feta is coated in anti-caking starch and tends to dry out and turn grainy.
Easy swap
Peeled jumbo shrimp work fine here; check them after 8 minutes since they cook faster without their shells.
Filed nearby
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