Shrimp Saganaki Recipe | My Greek Table with Diane Kochilas

feta cheese

🥗Healthier: low-fat feta

💰Cheaper: ricotta cheese

Ricotta is less expensive and lighter in flavor.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water with lemon

Vegetable broth adds flavor without alcohol.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Clean the shrimp, leaving the heads and tails on for presentation.

Marinate the shrimp in ouzo and lemon juice for a few minutes.

Zest the lemon and add lemon juice over the shrimp.

Heat olive oil in a saganaki pan.

Sauté chopped onion and sweet long green pepper until softened, adding salt to draw out moisture.

Add half the minced garlic and cook until fragrant.

Cook down the tomatoes until the water cooks off.

Add a little more olive oil and sear the shrimp carefully, adding the marinade.

Season with salt and black pepper, and add dried Greek oregano.

Turn off the flame and add feta cheese to melt slightly as the dish is served.

Finish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens