Shrimp Saganaki is a quick and easy Greek appetizer often served with crusty bread for scooping up the savory tomato sauce. For a gluten-free main course, serve on a bed of cooked zucchini noodles, rice, or quinoa instead.
If you like shrimp in red sauce, you’ll love this Greek shrimp saganaki recipe. But first…
What is Saganaki?
Saganaki is a heavy bottomed frying pan with two handles. So Saganaki dishes are named after the pan and the method of cooking, which is fried. The pan itself is called saganaki or sagani.
Of course, you can use any heavy bottomed frying pan or heavy bottom skillet, whether or not it has two handles. T
Next to this recipe, the most popular saganaki dish is the scrumptious fried saganaki cheese.
Greek Shrimp Saganaki Serving Ideas
- Shrimp saganaki cocktail appetizer
- Shrimp appetizer with crusty bread (for dipping in the sauce)
Main Course Serving Ideas for Shrimp Saganaki
- GRAINS, PASTA or VEGGIES – Over a bed of your choice of:
- pasta or orzo
- zucchini noodles (zoodles)
- cauliflower rice – great for reduced nutrition
- spinach or chard – chopped and raw or lightly steamed (great for low cal and extra nutrition)
- SAGANAKI CHEESE – Ladle over a block of saganaki cheese (you may choose to omit the feta for this option)
- PIZZA – spread shrimp saganaki over your choice of pizza crust. (Optionally, top with grated cheese of choice such as an Italian cheese blend). Bake according to pizza crust instructions.
- MUSHROOMS – Stuffed portobello mushrooms with shrimp saganaki and bake until mushrooms are done. Alternately, you can saute mushrooms in a wide pan. We typically use a dutch oven pot, which can fit 2-4 portobellos, depending on their size. Saute in butter or a butter wine sauce until cooked and juicy, then place a plate and ladle the cooked shrimp recipe into the mushroom caps. You can serve the stuffed mushrooms directly on the plate or else on a bed of your choice such as the options listed above.
Saganaki is a delicious mediterranean shrimp in red sauce recipe. If you're craving a savory seafood dish with tomato sauce, this is easy and delicious.
- 3 T. extra virgin olive oil
- 2-3 cloves garlic finely chopped
- 1 medium red onion finely chopped
- ¼ c. dry white wine
- 1 15- oz. can crushed tomatoes
- ½ c. Kalamata olives chopped
- 1 t. dried dill
- 1 t. dried Greek oregano
- ½ t. crushed red chili flakes
- Salt and black pepper to taste
- 1 lb. large 16/20 ct. shrimp, shelled and deveined
- 3 T. fresh parsley leaves chopped and divided
- 4 oz. Feta cheese crumbled
- 1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
- 2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
- 3. Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
- 4. Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
- 5. Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese.
Serving: 1gCalories: 264kcalCarbohydrates: 14gProtein: 7gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 13gCholesterol: 25mgSodium: 711mgFiber: 3gSugar: 7g
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