As you may be aware we are approaching Easter, for us Greeks that means we get to eat meat again. The Greek fast that lasts 7 weeks, prohibits meat and animal products with the exception of certain seafood. So these 7 weeks seafood in the form of shrimp, octopus or calamari is part of our menu once a week. When I think of shrimp, one particular Greek dish comes to mind, and that is Shrimp saganaki, shrimp cooked with tomato sauce, a splash of ouzo and topped with crumbled feta. Tender shrimp, smothered in rich tomato sauce. It is so good. Now this recipe can be made with or without feta cheese, I included it here but you can easily omit it.
It is fairly easy to make and an impressive dish for guests. This is usually served as a meze/appetizer along with bread for dipping, but I like having it as a main course using it as a sauce for pasta or rice and it pairs well with a green salad. The dish combines protein, good fats, and vegetables in the form of tomatoes.
Ideally, you want to use fresh shrimp, but if you use frozen, make sure they are completly defrosted and dry them well with paper towels as they will be sautéed.
And in case you were wondering, the word saganaki means small pan, and basically dishes made in a small pan are called saganaki, but most likely you have come across this name at a Greek restaurant and it refers to the famous fried cheese (which is made in a saganaki pan).
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