Shrimp Saganaki with Feta
Shrimp Saganaki with Feta is a vibrant, flavorful dish that brings the taste of the Mediterranean to your table. You will love how easy it is to prepare this delicious mediterranean dinner recipe, perfect for any night of the week.
Key Ingredients & Substitutions
- Shrimp: Use fresh or frozen (thawed) shrimp. You can substitute with scallops if preferred.
- Crushed Tomatoes: Canned diced tomatoes work well as an alternative.
- Feta Cheese: Goat cheese or even a firm mozzarella can be used for a different flavor profile.
- Fresh Herbs: Oregano and parsley are traditional, but you can experiment with dill or mint.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup vegetable broth
- 1 pound large shrimp, peeled and deveined
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped, for garnish
Spices:
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a kick)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Calories per serving: Approximately 280
- Tools Needed: Large skillet or oven-safe pan
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large skillet or oven-safe pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, oregano, and red pepper flakes (if using), and cook for another minute until fragrant.
2. Simmer the Tomato Sauce
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 5-7 minutes, allowing the flavors to meld. Season with salt and pepper to your liking.
3. Add Shrimp and Feta
Stir in the peeled and deveined shrimp into the simmering tomato sauce. Arrange the crumbled feta cheese evenly over the top of the shrimp and sauce.
4. Finish Cooking
Cover the skillet and cook for 5-7 minutes, or until the shrimp are pink and cooked through. Alternatively, if your pan is oven-safe, you can transfer it to a preheated oven at 375°F (190°C) for the last 5-7 minutes to melt the feta beautifully. Garnish with fresh parsley before serving.
Variation Ideas
- Add a handful of spinach or kale to the sauce for extra greens.
- Stir in some Kalamata olives for a briny touch.
- Serve over a bed of pasta or rice for a heartier mediterranean dinner recipe.
Storage Instructions
Store any leftover Shrimp Saganaki with Feta in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Be careful not to overcook the shrimp when reheating.
Frequently Asked Questions
Q: Can I use frozen shrimp?
A: Yes, absolutely. Just make sure to thaw them completely before adding them to the pan. Pat them dry to avoid excess water.
Q: What should I serve with this dish?
A: This dish pairs wonderfully with crusty bread for dipping, a simple green salad, or over rice or pasta. It’s a versatile mediterranean dinner recipe.
Q: Can I prepare the sauce ahead of time?
A: Yes, you can prepare the tomato sauce a day in advance. Store it in the refrigerator and simply add the shrimp and feta when you are ready to cook.
Q: Is this dish spicy?
A: The red pepper flakes are optional. If you prefer a milder flavor, you can omit them entirely.
Q: What kind of feta cheese is best?
A: For the best flavor and texture, choose a good quality block of feta cheese and crumble it yourself, rather than pre-crumbled varieties.
Q: How do I know when the shrimp are cooked?
A: Shrimp cook very quickly. They are done when they turn pink and opaque. Avoid overcooking, as they can become tough.
