🇬🇷 GreeceCatalog recipe
Plump shrimp simmered in a garlicky tomato sauce and finished under a blanket of melting feta — a skillet dish ready before the rice is even done.
For 4 servings.
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Warm the oil in a wide skillet and soften the onion for 5 minutes, then add the garlic and chili flake and cook 30 seconds.
Pour in the wine and let it bubble away for about a minute.
Add the crushed tomato, season with salt and pepper, and simmer until thickened, about 8 minutes.
Nestle the shrimp into the sauce in a single layer and cook until just turning pink, 3–4 minutes.
💡 Pull the pan the moment the shrimp curl into a loose C — a tight O means they've gone rubbery.
Scatter the feta over the top, cover, and let it soften off the heat for 2 minutes.
Shower with parsley and serve straight from the pan with crusty bread or rice.
Saganaki refers to the small two-handled pan Greek cooks use for quick stovetop dishes, and shrimp saganaki is one of its most popular seafood versions, found on menus from Athens to the islands. The feta goes in at the very end so it softens without fully melting into the sauce.
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