Garides Saganaki Cast Iron Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine 2 tbsp olive oil, minced garlic, 1 tbsp lemon juice, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add shrimp and toss to coat. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in refrigerator).

Preheat and sweat aromatics

Place a 10–12 inch cast iron skillet over medium heat. Add 2 tbsp olive oil. When shimmering, add chopped shallot and sliced garlic. Cook, stirring, until softened and fragrant, about 2–3 minutes, taking care not to brown the garlic.

Build tomato base

Add the chopped tomatoes (or canned cherry tomatoes) and 1 tbsp tomato paste to the skillet. Stir to combine and cook 3–4 minutes until tomatoes begin to break down. Pour in 1 oz white wine and let it reduce by about half, scraping browned bits from the pan with a wooden spoon.

Simmer

Add 1/4 cup stock or water, 1/4 tsp red pepper flakes, 2 tbsp chopped parsley, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Stir and simmer gently for 4–6 minutes until sauce slightly thickens and flavors meld. Taste and adjust seasoning.

Add shrimp to skillet

Increase heat to medium-high. Drain excess marinade from the shrimp (reserve any juices). Add the marinated shrimp to the skillet in a single layer. Cook without moving for about 1 minute, then flip and cook another 1–2 minutes until shrimp are just opaque and pink. Total cook time for shrimp should be 2–3 minutes depending on size. If sauce needs loosening, add a tablespoon of the reserved marinade or a splash of stock.

Nestle cheese and finish

Lower heat to medium-low. Sprinkle the crumbled feta (or grated kasseri/graviera) evenly over the shrimp and sauce. Dot with 1 tbsp butter if using. Cover the skillet with a lid or foil for 1–2 minutes just to warm the cheese and allow it to soften and meld with the sauce — do not overcook or the cheese will separate. Remove lid and sprinkle the remaining 1 tbsp chopped parsley over the top.

Transfer the sizzling cast iron skillet to a heatproof surface. Serve immediately with lemon wedges and crusty bread or grilled pita for dipping. Encourage diners to scoop up shrimp, sauce and melted cheese with bread. Leftovers can be refrigerated for up to 2 days; reheat gently on stove over low heat.