Greek shrimp saganaki is prepared using the popular pepper and onion tomato sauce. The recipe is straightforward and the saganaki can be eaten with rice, pasta, or on its own with some bread to sop up the sauce. That’s right, when your food includes sauce this good, I say, sop it up!
While I describe this recipe using shrimp, it can also be prepared with the seafood of your choice. My mother-in-law makes a wonderful shrimp saganaki with coquina clams, which she picks fresh from the Ionian Sea.
Ingredients
- 1 pound raw peeled shrimp
- 1 pound bell peppers
- 1 large onion
- 1 clove garlic
- 1/2 cup extra virgin olive oil
- 2 tablespoons ouzo
- 1 cup water
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 4 ounces feta (optional)
Preparation
- Wash and cut the bell peppers into strips
- Peel and cut the onion into strips
- Peel and mince the garlic
- Combine the bell peppers, onion, garlic, and olive oil in a large sauté pan
- Cook over medium heat for approximately 15 minutes, until the onions and peppers are soft
- Add the water, ouzo, tomato paste, and salt, and cook over medium heat for an additional 7 minutes
- Add the shrimp and cook for 7 more minutes
- While the shrimp is cooking, cut some thin slices of feta
- Once the shrimp is cooked, turn off the stove and place the feta on top of the shrimp and let sit for 3 minutes
