Garides Saganaki (Aegean Shrimp Baked in Ouzo-Tomato Sauce with Melted Feta) – Authentic Greece Recipe
Island taverna classic served bubbling in a two-handled pan with sweet tomatoes, shrimp, and melting feta.
- Country of Origin
- 🇬🇷 Greece (Southern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Plump jumbo shrimp, Crushed ripe plum tomatoes, Slabs of creamy sheep-milk feta, Greek oregano, Garlic
Ingredients for Garides Saganaki (Aegean Shrimp Baked in Ouzo-Tomato Sauce with Melted Feta) (4 Servings)
- 1.25 lbs (or 2.5 cups) plump jumbo shrimp, prepped into bite-sized pieces
- 1.5 cups crushed ripe plum tomatoes, washed and trimmed
- 1 cup slabs of creamy sheep-milk feta
- 1 medium onion and 3 cloves garlic, finely minced with Greek oregano
- 1.5 tbsp traditional Greece seasoning (garlic, splash of anise/white wine, fresh parsley, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, Greek oregano, and garlic, splash of anise/white wine, fresh parsley, olive oil for 3 minutes until fragrant.
- Combine plump jumbo shrimp and crushed ripe plum tomatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with slabs of creamy sheep-milk feta and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.