My husband loves Greek food, and we both love shrimp. We are on a great roll of trying new things and not going out to eat. It’s much easier to cook at home and eat at home, and it’s less expensive.
I find that recipes like this savory dish are easy on my waistline and make my taste buds happy. If the taste buds are satisfied, then you don’t eat as much, or at least that’s what I tell myself.
Saganaki is a traditional Greek meal. It’s name comes from the pan in which it’s cooked. In our house we serve it straight from the skillet. I highly suggest a quality feta cheese for this recipe.
The best thing, this dish is quick and easy, and it’s gluten-free if you serve it over a bed of zucchini noodles or quinoa. You can serve it as is, or I like to serve it over a bed of fettuccine noodles.
10 minPrep Time
20 minCook Time
- 3 T. extra virgin olive oil
- 2-3 cloves garlic, finely chopped
- 1 medium red onion, finely chopped
- ¼ c. dry white wine
- 1 15-oz. can crushed tomatoes
- ½ c. Kalamata olives, chopped
- 1 t. dried dill
- 1 t. dried Greek oregano
- ½ t. crushed red chili flakes
- Salt and black pepper, to taste
- 1 lb. large (16/20 ct.) shrimp, shelled and deveined
- 3 T. fresh parsley leaves, chopped and divided
- 4 oz. Feta cheese, crumbled
- 1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
- 2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
- 3. Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
- 4. Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
If you aren't following a gluten-free diet, make sure you have some crusty bread on hand for sopping up the sauce.