Shrimp saganaki

This easy Greek appetizer/mezze combines shrimp, a gently spiced tomato sauce and feta for comforting deliciousness.

📝 Ingredients

• 1/2 lb shrimp (large or medium, peeled and deveined weight)
• 1/2 onion (or less if large)
• 2 cloves garlic (or less if large)
• 3/4 cup tomatoes (fresh, grated, or chopped canned (see notes))
• 1 1/2 tbsp olive oil
• 2 tbsp ouzo (or white wine)
• 1/2 tsp oregano
• 1 pinch red pepper flakes
• 1 pinch pepper
• 1 pinch salt
• 1 pinch sugar
• 1 tbsp chopped parsley
• 2 oz feta cheese
• 1 squeeze lemon juice, to serve (optional)

👨‍🍳 Instructions

1. 1Make sure the shrimp are deveined and well-cleaned. Finely chop the onion, crush or grate the garlic and if using fresh tomatoes, grate them, removing tough core and skin. If using canned tomatoes, make sure they are finely chopped (either using ready chopped/crushed or using whole then break up).
2. 2Warm the oil in a small skillet/frying pan (I used an 8in/20cm) over a medium heat. Use a pan suitable for going under the broiler/overhead grill. Add the onion and cook a few minutes until the onions soften. If they seem like they are browning, reduce the heat and/or add a little more oil.
3. 3Once the onions are soft, add the garlic and mix through. Cook a minute more then add the ouzo/wine, stir to mix and allow to reduce slightly a minute then add the tomatoes, oregano and red pepper flakes. Season with salt, pepper and sugar and mix well.
4. 4Bring to a simmer, reduce the heat and continue to cook for around 5 - 10 minutes so that the liquid reduces and thickens a little and the flavors have had a chance to mingle.
5. 5Add the shrimp and press them down so they are well submerged in the sauce. Leave to simmer and after around 2 minutes you should see the edges turn pink and opaque. Turn the shrimp over, press under the sauce again and cook another minute. Meanwhile, warm the broiler/overhead grill.
6. 6Once the shrimp are cooked through, add the parsley and mix through. Top with crumbled feta then place under the broiler/grill a couple minutes so that the cheese becomes gently browned (it may or not melt, depending on the cheese). Optionally, squeeze over some lemon juice. Serve warm, recommended with crusty bread to mop up the sauce.