Garides saganaki – shrimp in tomato sauce with feta Recipe
Garides saganaki is a popular seaside taverna dish of shrimp simmered in an aromatic tomato sauce with feta. It’s often served in small cast-iron pans, perfect for dipping pieces of bread into the thick, cheesy tomato sauce. It makes a great appetizer with wine or a light main course for a summer dinner.
In Greece, “saganaki” is the name of a small metal pan used to serve hot appetizers, including shrimp in tomato sauce with feta. In tavernas, garides saganaki often appears as a meze dish for sharing over wine or ouzo.
This classic Greek taverna dish combines sweet shrimp, rich tomato sauce, and salty feta into a simple yet restaurant-worthy meal that’s perfect for sharing straight from the pan.
Why this version works
- The shrimp are briefly seared separately, so they stay firm and don’t release excess water.
- The sauce is well reduced before adding the shrimp, so they don’t need long braising.
- Feta added at the end forms a creamy layer on top instead of disappearing into the sauce.
- Everything is cooked in a single pan, without using the oven, while still keeping the taverna feel.
Chef's tips
Use good-quality, ripe-tasting canned tomatoes and real Greek feta made from sheep’s or sheep-and-goat’s milk – they make a big difference to the depth and balance of flavor. Don’t overcook the shrimp: it’s better to leave them slightly under and let them finish cooking in the hot sauce.
How to serve
Serve garides saganaki straight from the pan with plenty of crusty bread for dipping. As a main, pair it with simple white rice, orzo, or spaghetti, plus a crisp green salad with lemony dressing.
Watch out for
- Don’t add the shrimp to a runny sauce – first reduce it until it’s thick and glossy.
- Don’t fry the shrimp over too low a heat, or they’ll release water and turn rubbery.
- After adding the feta, don’t stir vigorously; just gently shake the pan so the cheese doesn’t melt completely.
Ingredients
- shrimp raw, peeled, with or without tails - 500 g
- canned tomatoes chopped or whole, peeled - 400 g
- onion finely chopped - 1 piece
- garlic finely chopped - 3 cloves
- dry white wine optional, for the sauce - 80 ml
- feta crumbled - 150 g
- olive oil for frying - 3 tablespoons
- chili pepper finely chopped, deseeded, optional - 0.5 piece
- dried oregano - 1 teaspoon
- parsley chopped, for serving - 2 tablespoons
- salt to taste, carefully as feta is salty
- black pepper to taste
Preparation
- Rinse the shrimp and pat dry thoroughly with paper towels. If they have a dark vein along the back, make a shallow cut with a knife and remove it with a toothpick. Set aside on a plate at room temperature so they’re not ice-cold.
- Heat 2 tablespoons of olive oil in a large, wide pan. Add the finely chopped onion and sauté for 4–5 minutes over medium heat, until softened and translucent but not browned.
- Add the chopped garlic and chili and fry for about 1 minute, until you smell a strong aroma and the garlic softens slightly but does not start to brown.
- Pour in the white wine and cook for 2–3 minutes, until the volume of liquid has clearly reduced and you can no longer smell the alcohol. Add the canned tomatoes with their juices, oregano, a pinch of salt, and pepper.
- Simmer the sauce over medium heat for 10–12 minutes, uncovered, until it thickens. When you drag a spatula through, it should briefly expose the bottom of the pan, and the surface should look slightly glossy from the olive oil.
- Taste the sauce; if it’s very acidic, add a pinch of sugar and cook for another 2–3 minutes. The sauce should be thick, intensely tomatoey, and only lightly salty, as the feta will add plenty of salt.
- In a separate pan, heat the remaining 1 tablespoon of olive oil over fairly high heat. Add the shrimp in a single layer and fry for 1–2 minutes on each side, until they turn pink and the surface becomes matte, not translucent.
- When the centers of the shrimp are still slightly translucent, transfer them to the sauce along with any juices from the pan. Gently stir and cook for 2–3 minutes over low heat, until they are completely pink and springy to the touch.
- Sprinkle the dish with crumbled feta, cover the pan with a lid and cook for 2 minutes, until the cheese starts to melt slightly around the edges and turns creamy but is still visible in pieces.
- Remove the pan from the heat, sprinkle with chopped parsley and freshly ground pepper. Serve immediately, straight from the pan, with crusty bread for scooping up the thick sauce.
Storage
No storage information available for this dish.
This is one of those dishes that instantly brings back memories of long summer evenings by the sea. It’s quick to make, looks impressive on the table, and disappears faster than you’d expect – especially if you serve it with warm bread and chilled white wine.
