Easy Greek Shrimp Saganaki


From everydayhealthrecipes.com


  • 20 large raw shrimp (peeled)
  • 4 large very ripe tomatoes, finely chopped
  • 2 tablespoons tomato paste
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 80 g feta cheese
  • 2 tablespoons green olives, finely chopped
  • 5 anchovy fillets (marinated in oil), finely chopped (about 1 tablespoon)
  • 3 tablespoons olive oil (plus more for drizzling)
  • 5 tablespoons white wine
  • Sea salt and pepper to taste
  • Fresh parsley for garnish


  1. In a medium size skillet/heavy duty pan heat up 3 tablespoons of oil, add the garlic and onion and fry over a medium/low heat for 3-4 minutes, stirring often. Add the wine and continue frying for 2-3 minutes.
  2. Add the tomatoes, tomato paste, olives, anchovies, stir and cook over a medium heat for 20 minutes until the mixture has thickened, stirring often.
  3. Remove from the heat, stir in the shrimp and 2 quarters of the feta, crumble the remaining feta over the top, drizzle with a little oil and slide under a grill, if you’ve got one, for about 5 minutes (alternatively don’t remove the pan from the heat, stir in the feta, shrimp and cook for 3 minutes – ensure the shrimp is pink before serving)
  4. Season with pepper and some salt (if needed), sprinkle fresh parsley over the top and serve with fresh crusty bread.
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