Weekend Fancy in a Weeknight Meal – Shrimp Saganaki

A weeknight dinner might need to be quick, but that does not mean it needs to be unhealthy, tasteless, or inelegant. This Greek dish, shrimp in a simple, slightly spicy tomato sauce topped with salty feta cheese perfectly fits the bill. As it makes use of canned tomatoes, it can be served any time of the year, regardless of the status of your garden bounty. In fact, it is especially delicious on a cold winter day, just out of the oven, where the tips of the crumbly feta get browned by the broiler.

The dish gets its name from the vessel in which it is usually served – a sagan or saganaki – a small skillet with two handles, thought to be of Turkish origin. Most Americans know saganaki as fried cheese served in Greek restaurants, however the name really only refers to the dish in which it is prepared and served. Thus, other appetizers can be called saganaki if served in the sturdy skillet, including mussels and shrimp, meats or vegetables. Of course no need to go out and buy special equipment; your cast iron skillet will substitute perfectly well.

The beauty of this recipe, besides its taste, is how quick and simple it is to prepare. Drain a can of whole peeled tomatoes, grate them using a box grater, and simmer with spices until somewhat thickened. The shrimp take only a few minutes to cook, followed by the feta, which only adds a few moments more. Dinner should be on the table within a half an hour, as quick as take out, while being cheaper and healthier, and probably better; weekend fancy in a weeknight meal.

Shrimp Saganaki

serves 2, about a half hour

1 can whole, peeled tomatoes, drained

1 Tbsp. olive oil

1 large shallot, finely minced

1 clove garlic, pressed or finely minced

¼ tsp. crushed red pepper flakes (or more to taste)

¼ cup dry white wine

½ tsp. kosher salt

½ tsp. fresh ground black pepper

½ tsp. dried oregano

1 lb. shrimp, peeled and deveined

¾ cup feta cheese, crumbled

chopped parsley for garnish (optional)

pita brushed with olive oil, salt, and oregano or crusty bread for serving

1. Drain tomatoes and grate over a bowl using the large holes of a box grater. Set aside.
2. Warm olive oil over medium heat in a 8 to 10-inch diameter, oven-safe skillet, such as cast iron. Add shallot and cook until softened, about 4 minutes. Add garlic and cook for another minute. Stir in red pepper flakes and then white wine. Cook until wine is reduced by half.
3. Meanwhile, preheat broiler, with rack about 2 inches below the heat.
4. Add grated tomatoes, salt, pepper, and oregano to the skillet. Cook for about 15 minutes, stirring frequently, until sauce thickens slightly.
5. Add shrimp and heat until shrimp are just cooked through, about 5 minutes, depending on size.
6. Sprinkle crumbled feta cheese over the top and place under the broiler. Cook, watching closely, until the cheese is just starting to brown in spots, 2 to 4 minutes.
7. Carefully remove from oven, garnish with chopped parsley, and serve hot in skillet on a trivet, with warmed pita brushed with olive oil, salt, and oregano, or crusty bread.

Please like and share this post: