This is one of those recipes that you make, devour, and then think of little else until you make it again. In the past my favorite way to enjoy shrimp was simply with garlic and butter. After eating this dish I will tell you that this recipe is every bit as good as a simple dish of shrimp with garlic and butter, if not better. For me, it is perfection! Shrimp, tomatoes, garlic, a little bit of green onion, and lots of feta cheese, both melted into the sauce and sprinkled on top. Tangy, salty, garlicky, and tender. I just love this dish.
In Greece this dish is served as an appetizer, commonly referred to as mezze, but in my home it's more like a main dish. My Mom and I loved this so much we devoured it all. Thank God no one else was around. Things become rather messy and unladylike.
If you enjoy shrimp I highly recommend this recipe.
Garides Saganaki
(Shrimp with Feta & Tomato)
Adapted from Food From Many Greek Kitchens
Serves 6-8 as a mezze/appetizer
Serves 2-4 as a main course
About 15 medium raw shrimp
5 tablespoons olive oil
3 green onions, finely chopped
5 garlic cloves, chopped
14-ounce can crushed tomatoes
1/4 cup chopped parsley
salt and freshly ground pepper
4-1/2 ounces feta, crumbled
Peel the shrimp, leaving the tails intact, and devein them using a toothpick. Heat the oil in a wide nonstick pan that has a lid and saute the onion on medium-low heat until softened. Add the garlic and fry until it smells good, then add the tomatoes, half the parsley and some salt and pepper. Put the lid on and simmer for 10 minutes or so.
Add the shrimp to the pan and turn through to cover all of them with sauce. Simmer, covered, for 3 to 4 minutes. Scatter the feta in, put the lid back on and cook until the feta just softens, about 5 minutes, rocking the pan once or twice. Serve with a good grind of pepper and the remaining parsley scattered on top, and some lovely Greek bread.
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| Theme: Mezze Madness |
I am all Greek for this! great post!
ReplyDeleteLooks so tasty. I'm not sure about the tomato/seafood thing...it's not a combination that I've done .... Laurel
ReplyDeleteWow, what a great meal! We love all these wonderful Greek flavors and I'm looking forward to trying this yummy dish.
ReplyDeleteAbsolutely wonderful! Definitely one of my faves too. Delicious!
ReplyDeleteI made something similar to this, and loved it! Some people say fish + cheese is a no-no, but this recipe would surely change their minds. :)
ReplyDeleteThis is my favorite way to use shrimp!
ReplyDeleteyou are right--since I made this a couple of months ago, I have thought of it often--such a great combination of flavors. Your pictures are making me drool all over again. ;-)
ReplyDeleteThis sounds like a winner, Kim. Like you, I think butter, garlic, wine and shrimp is hard to beat but this concoction gives it a run for its money.
ReplyDeletefirst off, i'm so glad you guys are safe!! i think about you every time i hear about the tornadoes down there, i can't imagine how scary that must have been!
ReplyDeletesecond off, i love this shrimp! i made shrimp to share with a friend today since no one in my family will eat it. i'll have to make this next. the flavors sound amazing.
This shrimp dish sounds interesting,Kim! Great flavors!
ReplyDeleteDang it! Now I'm thinking about this all over again.
ReplyDeleteThe Boy enjoyed it tossed with pasta.
That looks so good, I rarely think to serve shrimp with cheese but feta would work great.
ReplyDeleteI made this before and it's every bit as good as you say! Definitely worthy of a main dish! I tossed mine with pasta.
ReplyDeleteKim, I've made this a few times. I agree, it's amazing! I could eat this every night.
ReplyDeleteI would totally be going at this with my fingers. Unabashedly. Love these fresh flavors!
ReplyDeleteI just made a very similar dish using goat cheese with basil. The combination of the creamy cheese and the sweet tomatoes are a perfect accompaniment to the shrimp. And yours looks divine Kim!
ReplyDeleteI'll try and i'm sure the result will be perfect as usual ...
ReplyDeleteI love it when I feel that way about a recipe. Sometimes it even surprises me.
ReplyDeleteLooks like I better try this, Kim!
Okay. I'm convinced ;). That sounds and looks seriously delicious. I just bought shrimp and feta for two separate recipes, but I'm thinking of combining them and making this instead. YUM!
ReplyDeleteHey there Kim! This looks delish. Nice to see you again!!!
ReplyDeleteLove this recipe!!! The flavors go together so well and the bonus of being an easy-to-make dish is a plus.
ReplyDeleteThis looks delicious, and if you recommend this above the garlic-prawns i have to try some....
ReplyDeleteI totally loved this dish too. When I went to Greece last year, this was a dish I enjoyed at a little sidewalk cafe in Athens on my first night, so it brought back lots of wonderful memories. The fact that it's also so simple to put together is also a real bonus - I know I'll be making this again, many times.
ReplyDeleteSue xo
I am not a copycat but I have been making this recipe for many years, have never heard of this recipe till now, August 2017. Basically, I quarter my tomatoes, drizzle them with a good slug of olive oil, add herbs and spices ( Italian seasoning, either fresh or dried), into a 350 degrees oven until he tomatoes render their juice, spoon the juice over the tomatoes, top with lots of crumbled feta , leave it in the oven for the feta to partially melt. In the meantime, once the crumbled feta are added the tomatoes, I use wild shrimp, about 12-15 count, cleaned and deveined prior to processing the tomatoes, stir fry them with EVOO. Before the shrimp goes into the wok, i add literally tons of garlic, ( one head -2 heads depending on how much tomatoes and shrimp are being cooked as my husband and I simply adore this dish).Once the garlic become fragrant, before the garlic burns, I add a tin or two of anchovies in olive oil and then, just before the anchovies melt, add my shrimp, herbs, chipotle and adobo sauce . This takes just a few minutes as I do not want to overcook the shrimp. ( with out for the combination of feta and anchovy as it can get too salt. I do not salt my dish at all. One use 2 tins if I make about 3 pounds of shrimp and 2 rectangular dish of tomatoes) The shrimp is then added to the tomatoes,sprinkle some parsley ,served with rice.
ReplyDelete