Inspiration: Saganaki piqued my interest when I first stumbled across it, and it’s been on my list ever since. I would love to go to Greece some day for the real thing, but in the meantime, trying out some recipes at home is pretty fun, too. Saganaki refers to the small pan that the meal is traditionally cooked in, so this recipe is actually a variation where the meal is baked in single serving dishes.
What we Loved: There’s something charming about dinner served in your own indiviual dish right out of the oven, isn’t there? Served that way, everything in this recipe stayed nice and hot all through dinner, with the cheese melting down into the rich tomato sauce as we ate. With the fresh seafood flavor of the shrimp, a little kick of heat from the red pepper, and that nice and earthy oregano flavor, this was really a delicious supper. I couldn’t get enough of that rich tomato sauce!
Helpful Hints: Make sure to use enough salt in the sauce, as it really needs a good amount to bring out all of the other flavors. I think it’s best to taste as you season until it’s salty enough.
Source: Adapted from Closet Cooking
Extra virgin olive oil
1 onion, chopped
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
1 tomato, seeded and chopped
~1/2 of a 28 oz can crushed tomatoes
1/2 teaspoon oregano
Kosher salt and black pepper, to taste
1/2 cup crumbled feta
1 lb shrimp, peeled, deveined, and tails removed
1. Heat a drizzle of olive oil in a saute pan. Add the onions, and saute until soft. Add the garlic and red pepper flakes, and cook for an additional 30 seconds.
2. Add the tomato, crushed tomatoes, and oregano, and simmer until the sauce thickens, approximately 5 minutes. Season to taste with salt and pepper.
3. Add the shrimp, and simmer for about 1 minute while stirring.
4. Transfer the mixture to individual baking dishes. Top with feta cheese, and bake for 10-15 minutes in a preheated 400 degree oven.
This recipe looks superb. I can’t wait to try it.
Your shrimp saganaki looks really good! Sometime it can be difficult to judge how much salt you need when working with feta as the saltiness of different brands of feta can vary widely.