This dish is named after the skillet in which Greeks cook dishes with cheese. In this dish, shrimp are briefly cooked in a rich tomato sauce, topped with feta cheese, and then put under the broiler.
Garides Saganaki – Greek Baked Shrimp with Tomatoes & Feta
- 12-inch skillet
- Potato hand masher
- 1½ lb Large shrimp, peeled and deveined
- ½ Onion, sliced thin
- 4 Scallions, finely chopped
- 4 Garlic cloves, minced fine
- 2 tbsp Dried oregano
- ½ tsp Crushed red pepper flakes
- ½ tsp Sugar
- 28 oz Can whole peeled tomatoes, drained and roughly chopped. Reserve juices.
- 3 tbsp Fresh mint leaves, chopped
- 1 Lemon cut in half
- 2 cups Feta cheese, crumbled
- Heat oil in a 12-inch skillet over medium-high heat. Add onions, scallions, and a pinch of salt. Stir until the onions are softened, about 5 minutes. Add garlic, oregano, sugar, and chili flakes. Cook for another 30 seconds. Add chopped tomatoes and their juice. Bring to a boil then lower heat to a bare simmer. Cook about 20 minutes. While cooking, break up tomatoes with a potato masher or wooden spoon. Add ¼ cups of water if sauce looks too thick.Preheat broiler. Stir in shrimp, mint, and 1 cup feta. Season with salt and pepper and sprinkle remaining feta over top. Place skillet under broiler until bubbly. Squeeze lemon over top. Serve over white rice or bread to soak up the sauce.
- The tomato base may be cooked and refrigerated or frozen before the final stage of adding the shrimp.
- This dish can be divided into individual ramekins before broiling and serving.