Shrimp Saganaki with Ouzo and Feta

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I can honestly say I've nevermet a soul who didn't love this Greek taverna classic. It's super easy to make at home, too. Look for the olive oil, tomatoes and herbs used to make it on my online store here.

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Shrimp Saganaki with Ouzo and Feta

By Diane Kochilas

Prep Time 5

Cook Time 15

Servings

Meze / Starters, Recipes, Seafood

Prep Time 5

Cook Time 15

Servings

Meze / Starters, Recipes, Seafood

Ingredients

2 ½ pounds/1.12 kilos shrimp cleaned but heads and tails attached
½ cup extra-virgin Greek olive oil
1 large onion peeled and chopped
1 hot green pepper seeded and chopped
2 cups grated fresh tomatoes canned are fine
Salt and freshly ground black pepper
½ pound/225 g. Greek feta cheese cubed
3 Tbsp. ouzo if desired
3 Tbsp. chopped flat-leaf parsley

Instructions

1. Heat the olive oil in a skillet and sauté the onion and the hot pepper until wilted, about 5 minutes. Add the tomatoes. Season with salt and pepper and simmer the sauce for 5 minutes, until it thickens slightly.
2. Add the shrimp and feta cheese, and simmer over medium heat until the shrimp turn bright pink and the feta begins to melt, about 5 minutes. About 2 minutes before removing from heat add the ouzo, if desired. Toss in the parsley and serve.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Shrimp Saganaki with Ouzo and Feta