Garides Saganaki

The shrimp saganaki was really easy to make and it turned out great! The spicy tomato sauce, salty feta cheese and succulent shrimp combo was so good! A lot of the recipes that I found called for ouzo, which is a Greek anise flavored liqueur. Although you do not taste the ouzo in the final product, unless you use a lot of it, it adds that something to the dish that just makes it better. Many of the recipes that I read suggested serving the shrimp saganaki with bread and that was a great call. The sauce was so good that it would practically be a crime not to finish it and having the crusty bread on hand to sop it up was perfect. You could easily serve the shrimp saganaki as a light meal or as an appetizer.

Garides Saganaki (Shrimp Saganaki)

ingredients

• 1 tablespoon olive oil
• 1/4 cup onion (chopped)
• 1/4 teaspoon red pepper flakes
• 1 clove garlic (chopped)
• 1/2 cup tomato (chopped)
• 1/4 teaspoon oregano
• 1 splash ouzo (or mastic liqueur, optional)
• salt and pepper to taste
• 1/4 pound shrimp
• 1 handful parsley (chopped)
• 1/2 cup feta (crumbled)

directions

1. Heat the oil in a pan.
2. Add the onion and saute until soft, about 5 minutes.
3. Add the red pepper flakes and garlic and saute for 30 seconds.
4. Add the tomato, oregano and ouzo and simmer until the sauce thickens, about 5 minutes.
5. Add the shrimp and simmer for 30 seconds per side.
6. Remove from heat and stir in the parsley.
7. Transfer to a baking dish and top with the feta cheese.
8. Bake in a preheated 425F/220C oven until the sauce is bubbly, about 10 minutes.

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