Garides Saganaki - Greek Baked Shrimp with Tomatoes & Feta

Fresh shrimp are added after the tomato base has been cooked down to a thick sweetness and then topped with a good feta cheese and put under the broiler. Bulgarian feta adds a more pronounced flavor but a decent Greek feta is just good.

5 from 2 votes

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Course: Appetizer, Brunch, Lunch, Meze

Cuisine: Greek, Mediterranean

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

12-inch skillet
Potato hand masher

Ingredients

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

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Instructions

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.

Notes

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.

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