Shrimps “saganaki” Recipe

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 1/4 tsp salt and 1/4 tsp pepper. Set aside while you heat the pan.

Heat a 10–12 inch ovenproof skillet over medium heat. Add 2 tbs extra-virgin olive oil. When shimmering, add the sliced bell peppers and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes.

Add the chopped garlic and 1 tsp red pepper flakes to the peppers and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes (or chopped fresh tomatoes) and stir to combine. Bring the mixture to a gentle simmer.

Carefully add the ouzo (and white wine if using). Allow the alcohol to deglaze the pan and simmer for 2 minutes until the raw alcohol smell subsides. If the sauce tastes too acidic, stir in 1 tsp sugar.

Season the sauce with 3/4 tsp sea salt and 3/4 tsp freshly ground black pepper (reserve a little for the shrimp). Simmer the sauce gently for 6–8 minutes until it thickens slightly and the flavors meld. Stir in the chopped parsley and lemon juice, then taste and adjust seasoning.

Add shrimp

Nestle the seasoned shrimp into the simmering tomato-ouzo sauce in a single layer. Cook on the stovetop for 1–2 minutes until the bottoms begin to turn pink.

Preheat the broiler (or oven to 450°F/230°C if you prefer). Drain any excess liquid from the skillet if the sauce is very watery, leaving a glossy saucy base.

Place the block of feta in the center of the skillet or distribute several smaller chunks among the shrimp so feta is partially submerged in the sauce. Drizzle 1 tbs extra-virgin olive oil over the feta and sprinkle the optional chopped oregano/thyme around.

Transfer the skillet to the oven and broil for 4–6 minutes (or roast at 450°F for 6–8 minutes) until the feta softens, warms through, and the cheese develops light golden spots. Watch closely to avoid burning.

Remove the skillet from the oven. If you like a bit more heat, sprinkle the reserved pinch of red pepper flakes over the finished dish. Scatter the optional crumbled feta and additional chopped parsley on top. Squeeze a little lemon over the shrimp and drizzle a touch more olive oil.

Arrange crusty bread or toasted baguette slices on a serving board. Spoon shrimp, peppers and plenty of tomato-ouzo sauce into bowls or serve straight from the skillet. Serve immediately with lemon wedges on the side for squeezing.

Leftovers: cool to room temperature, transfer to an airtight container and refrigerate up to 2 days. Reheat gently on the stovetop; add a splash of water or white wine if sauce has thickened too much.