Shrimp “saganaki” Recipe

Season shrimp

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tbsp olive oil until evenly coated. Let rest for 5–10 minutes while you prepare the sauce.

Sear shrimp

Heat a large ovenproof skillet (10–12 inch) over medium-high heat until hot. Add the shrimp in a single layer and sear 1–1.5 minutes per side until just pink and opaque but slightly undercooked (they will finish cooking in the sauce). Remove shrimp to a plate and set aside.

Sweat aromatics

In the same skillet reduce heat to medium and add 2 tbsp olive oil. Add the finely chopped onion and sliced red bell pepper. Cook, stirring occasionally, until the onion is translucent and peppers are softened, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in 1 tbsp tomato paste and cook 1 minute to remove raw flavor. Add 2 tbsp dry white wine and 2 tbsp ouzo; scrape up any browned bits from the pan. Allow the alcohol to simmer for 1 minute to mellow the spirit flavor.

Add tomatoes and seasonings

Add 1 cup crushed tomatoes, 1/2 tsp sugar, 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes (if using), 3/4 tsp salt and 1/4 tsp black pepper. Stir to combine and simmer gently for 6–8 minutes until sauce thickens slightly and flavors meld.

Finish sauce

Stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley. Taste and adjust seasoning (add more salt, pepper, or lemon to your preference). Reduce heat to low and keep sauce warm.

Combine shrimp and sauce

Return the seared shrimp to the skillet, nestling them into the tomato‑ouzo sauce so they are mostly covered but still exposed on top. Spoon sauce over any exposed shrimp.

Add feta and bake

Crumble or slice the 6 oz feta and distribute evenly over the shrimp and sauce. Drizzle 1 tsp olive oil over the feta. If using an ovenproof skillet, transfer directly to a preheated oven. Bake at 400°F (200°C) for 8–10 minutes until shrimp are cooked through (internal temperature ~120–125°F for medium shrimp) and feta is warmed and slightly golden at the edges. If you prefer a broiled finish, broil on high for 1–2 minutes, watching closely to avoid burning.

Garnish

Remove the skillet from the oven. Sprinkle with the reserved 1 tsp fresh oregano or thyme (if using) and an additional 1 tbsp chopped parsley. Finish with a light squeeze of lemon over the top.

Serve

Serve hot from the skillet with crusty bread for dipping and lemon wedges on the side. Recommend 3–4 large shrimp per person as a starter. If making ahead, you can prepare the sauce up to 1 day ahead and reheat, then add shrimp and bake just before serving.