Garides Saganaki Recipe

Prepare vegetables

Peel and thinly slice the yellow onion. Core, seed, and thinly slice the red and green bell peppers into 1/4-inch strips.

Heat 2 tbs olive oil and 2 tbs butter in a large, shallow ovenproof skillet (cast iron or similar) over medium heat until the butter melts and foams.

Add the sliced onion and peppers to the skillet. Sauté, stirring occasionally, until softened and starting to brown, about 6–8 minutes.

Add 4 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so it does not burn.

Pour in 60 ml dry white wine to deglaze the pan, scrape up browned bits, and let the wine reduce by half, about 1–2 minutes.

Stir in 14 oz crushed tomatoes and 1 tbs tomato paste. Bring to a gentle simmer.

Add 1 tbs fresh oregano, 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp sugar (if using), 1 tsp salt, and 1 tsp freshly ground black pepper. Simmer, uncovered, for 8–10 minutes to thicken slightly and meld flavors.

Taste and adjust seasoning. Once the sauce is slightly reduced and well seasoned, lower heat to very low and stir in 200 g crumbled feta until warmed and partially melted into the tomato base, leaving some feta crumbles for texture. Keep sauce warm while preparing shrimp.

Pat 500 g large shrimp dry with paper towels. Season with 1/2 tsp salt and 1/2 tsp black pepper.

In a medium bowl, mix 3 tbs unsalted butter (softened if possible) with 3 cloves finely minced garlic, 2 tbs chopped parsley, 1 tbs chopped dill, 1 tsp lemon zest, and 1 tbsp lemon juice to make the herb butter.

Heat a separate large skillet over medium-high heat until hot. Add 1 tsp olive oil to coat. Add the shrimp in a single layer (work in batches if necessary). Sear shrimp 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate.

Lower heat to medium-low, add the prepared herb butter to the skillet and let it melt. Add the seared shrimp back to the skillet and toss gently in the herb butter for 30–45 seconds to glaze and warm through. Remove from heat.

If you prefer to finish shrimp in the sauce: after searing, transfer shrimp directly into the warm feta-tomato sauce and stir gently for 1 minute to coat and finish cooking. Both methods are acceptable; do not overcook shrimp.

If shrimp were glazed separately, transfer them into the skillet with the warm feta tomato sauce, nestling them into the sauce so they're evenly distributed.

Taste final dish and adjust salt, pepper, or lemon as needed. If the sauce is too thick, stir in 1–2 tbs water or reserved shrimp cooking juices to reach desired consistency.

Drizzle 1 tsp extra-virgin olive oil over the finished dish, sprinkle 1 tbs chopped parsley, and crack a little extra black pepper on top.

Serve immediately in the skillet or transfer to a warmed serving dish with lemon wedges on the side for squeezing. Traditionally served with crusty bread or over rice/pasta to soak up the sauce.