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Greek · Starter
Shrimp Saganaki with Feta and Tomatoes
Shrimp marinated in ouzo and lemon, flamed in the pan and folded into a thick grated-tomato sauce with chile and feta. The classic taverna meze, best with plenty of bread for the sauce.
- YieldMakes 4 to 6 meze servings
- Hands-on45 min
- Total1 h 5 min
- Difficulty
Ingredients
- 680 glarge fresh shrimp, peeled, heads and tails left on, deveined
- 90 mlouzo, divided in half
- ½lemon, juiced and strained
- 60 mlextra-virgin Greek olive oil, divided in half
- 1large red onion, finely chopped
- 1green chile, finely chopped
- 2 clovesgarlic, chopped
- 480 mlripe tomatoes, grated on a box grater (or canned chopped tomatoes), skins discarded
- to tastesalt
- to tastefreshly ground black pepper
- 1 tspgrated lemon zest
- 100 gGreek feta, crumbled
- 2 tspdried Greek oregano
- 2 tbspfresh flat-leaf parsley, finely chopped
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