Garides Saganaki Cast Iron Recipe

Marinate shrimp

Pat shrimp dry with paper towels and place in a bowl. Add 2 tbsp olive oil, 1 tbsp lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Toss to coat and let sit for 10–15 minutes while you prepare other ingredients.

Preheat cast iron

Place a 10-inch cast iron skillet over medium heat and let it warm for 2–3 minutes.

Add 2 tbsp olive oil and 1 tbsp butter to the hot skillet. When the butter melts and oil shimmers, add the finely chopped shallot and cook, stirring, until softened, about 2–3 minutes.

Add the 2 sliced garlic cloves and cook for 30–45 seconds until fragrant, taking care not to brown.

Pour in 1/4 cup dry white wine (or seafood stock) to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Let the wine reduce by half (~1–2 minutes).

Add 1 cup diced ripe tomato (or canned crushed tomatoes), 1 tbsp tomato paste, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and simmer gently for 4–6 minutes until the sauce thickens slightly.

Stir in 2 tbsp chopped fresh parsley and 1 tsp lemon zest, taste and adjust seasoning as needed.

Push the sauce to one side of the skillet (or transfer temporarily to a bowl if your skillet is crowded). Add a small drizzle (about 1 tsp) of olive oil to the empty space and increase heat to medium-high.

Add the marinated shrimp in a single layer to the skillet and cook undisturbed for 1–1.5 minutes until the underside is pink and slightly browned. Flip and cook another 1 minute until just opaque. Shrimp will finish cooking with the cheese on top.

Return the sauce to an even layer in the skillet if you moved it. Nestle the cooked shrimp into the sauce evenly.

Scatter 4 oz crumbled feta (or cubed kasseri) evenly over the shrimp and sauce. Reduce heat to low and cover the skillet with a lid or foil. Cook 2–3 minutes until the cheese is warmed and slightly melty but not completely runny.

Remove lid and transfer skillet to a warm spot. Sprinkle optional 1 tbsp chopped dill or extra parsley over the top and serve immediately with lemon wedges and crusty bread for dipping.