SHRIMP BAKE WITH TOMATOES AND FETA (SHRIMP SAGANAKI)

side view of a bowl of shrimp with tomato sauce, feta and fresh herbs, plate of toasted bread in the background

SHRIMP BAKE WITH TOMATOES AND FETA (SHRIMP SAGANAKI)

This recipe for Shrimp Bake with Tomatoes and Feta (aka Shrimp Saganaki) will transport you to Greece without ever having to leave your kitchen! It's loaded with Mediterranean flavours and makes a great appetizer or main dish. Just don't forget the crusty bread!

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Ingredients

1 pound Medium Size Shrimp peeled and deveined
3 ounces Feta Cheese crumbled
3 Cloves Garlic minced
2 Shallots or 1 small Red Onion diced
1 28 fl oz. can Diced Tomatoes (with herbs and spices)
¼ cup (2 oz.) Ouzo*
¼ cup Fresh Parsley plus more for garnish
1 tsp Dried Oregano
Salt and Pepper to taste
1 tbsp Extra Virgin Olive Oil
Crusty Bread for serving

Instructions

Preheat the oven to 400°F. Pat the shrimp dry with paper towel and set aside until ready to use.
In a large oven safe skillet, add the oil. Once hot, add the shallots and sautée until soft and fragrant, a couple of minutes.
Add the garlic and sautée, stirring frequently, a couple minutes more.
Add the diced tomatoes and all of their juices, oregano, salt, pepper and ouzo.
Stir until combined, bring to a boil then reduce the heat to low and cook, uncovered, until slightly thickened and the alcohol burns off, 5-10 minutes.
Stir in the feta cheese and parsley.
Line the shrimp in a single layer over top of the sauce.
Bake for 10-12 minutes, uncovered, or until the shrimp are pink/opaque and cooked all the way through, stirring to combine halfway. Garnish with more chopped parsley and serve immediately with slices of warm crusty bread.

Notes

Ouzo is anise flavoured liqueur and the national drink of Greece. It's widely available in most liquor stores. However, if you don't have any on hand, white wine can take its place. Or, you can omit the alcohol completely, if desired.

Nutrition