Shrimp Saganaki
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Ingredients
6 servings

1 poundshrimp
medium, peeled and deveined

sea salt

black pepper

4 tablespoonsextra-virgin olive oil
plus more for serving

1onion
medium, finely chopped

3garlic cloves
thinly sliced

2fresh bay leaves
or dried

⅔ cupouzo
or white wine, or scant 2/3 cup Pernod

8 ouncescherry tomatoes
halved

1 x 14 ouncecan crushed tomatoes

½ cuppitted Kalamata olives

½ cupfeta
crumbled, or more to taste

Fresh parsley leaves
or torn dill, optional, for garnish

bread
toasted, for serving
Instructions
Step 1
In a large cast-iron skillet, heat 2 tablespoons olive oil over medium. Add the shrimp, season with ½ teaspoon each salt and pepper, and cook, stirring occasionally, just until they start to turn pink and barely any gray remains on the outside, about 4 minutes. Transfer to a medium bowl.
Step 2
Heat the oven to 400 degrees. Add another 2 tablespoons oil to the skillet over medium. Add the onion, garlic and herbs, season lightly with salt and pepper and cook, stirring occasionally, until starting to soften, about 5 minutes. Pour in the ouzo. Cook, stirring occasionally, until almost evaporated, about 3 minutes.
Step 3
Stir in the halved cherry tomatoes, crushed tomatoes and ½ cup water, season with salt and pepper and cook, stirring occasionally, until slightly thickened, about 5 minutes.
Step 4
Once the sauce has thickened, stir in the reserved shrimp, nestling them into the sauce in an even layer. Evenly sprinkle with the olives and feta and bake until the shrimp is cooked through and the feta softened, about 15 minutes.
Step 5
Drizzle generously with more olive oil, sprinkle with the fresh parsley or dill, and serve immediately.
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