I’ve been to Greece so many times, I’ve lost count. I miss her so; the beaches, tavernas, new destinations and returning to favourite spots and of course, reconnecting with family and friends.
I’ve eaten Shrimp Saganaki many times – some good, some bad, some okay. It’s a dish that got it’s name from originally being cooked in a two-handled pan – a Sahan….ergo the saganaki name.
Almost every fish taverna in Greece will include this in their menu but this version remains the most memorable and flavourful.
This is a shared appetizer, it requires lots of crusty bread to mop up that sweet and savory tomato sauce.
Shrimp Saganaki II
16 large whole shrimp, deveined
1/3 cup extra virgin olive oil
4 scallions, thinly sliced
3 cloves of garlic, minced
3 cups of grated ripe tomato (or homemade tomato sauce)
1/2 tsp. sea salt
1/2 tsp. ground black pepper
1 shot of Ouzo (about 1/4 cup)
3/4 to 1 cup crumbled Feta
2 Tbsp. of thinly sliced scallion greens or finely chopped parsley
sprinkle of chili flakes
Plan on making this recipe Buy Greek Feta & Olive Oil here
© 2021, Peter Minaki. All rights reserved.