Shrimp Saganaki is a traditional Greek appetizer that consists of tender baked shrimp nestled in a savory tomato sauce topped with creamy Feta cheese!
You'll find this popular appetizer at Greek restaurants, usually served with olive or Pita bread.
This recipe can be either an appetizer or an entree- served over pasta or rice! Quick, easy and delicious!
What makes the tomato sauce "Greek"?
Greek tomato sauce is slightly different than Italian in that the Greek version uses smokey spices - a little pinch of ground cloves and cinnamon.
Here's what you'll need
A pound of shrimp, butter, canned San Marzano tomatoes, garlic, oregano, ground cloves, cinnamon, Feta cheese, olive oil, Clamato juice™ and Kalamata olives.
How to make it
First peel and devein shrimp; set aside
Heat oil in saucepan; add garlic and tomatoes; cook until tomatoes are tender
Add remaining ingredients and let simmer while you saute the shrimp
Saute shrimp 3-5 minutes and set aside. Place tomato sauce in baking dish, then arrange shrimp and top with Feta cheese. Bake till bubbly!
Recipe FAQs
Greek tomato sauce typically includes some warm spices like cinnamon and ground cloves, or anise.
Italian tomato sauce relies on herbs de provence, rosemary, sage, thyme and oregano.
I recommend using large shrimp for this recipe, 16/20 or 21/25. (This means there are 16 - 20 shrimp per pound or 21-25 shrimp per pound.) The smaller the number of shrimp per pound, the larger the shrimp.
Serving suggestions
Serve Shrimp Saganaki with Pita or olive bread as an appetizer!
It also pairs well with pasta, rice or roasted eggplant!
Related recipes
- Spanakopita Pie (Spinach Feta Pie)
- Mexican Shrimp Cocktail
- Orange Fig Spread
- Cold Dill Shrimp Salad
- Fresh Shrimp Dip
- Mediterranean Gnocchi
- Cheddar Cheese Ring with Orange Fig Preserves
Shrimp Saganaki (Baked Greek Shrimp with Tomatoes and Feta)
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon finely chopped garlic
- 28 ounces canned Italian tomatoes, plum or San Marzano (See recipe notes)
- ½ cup Clamato juice (See recipe notes)
- 1½ teaspoons dried oregano
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- 1 teaspoon black pepper
- 2 tablespoons chopped Kalamata olives (See recipe notes)
- 2 tablespoons butter, unsalted
- 1 pound large shrimp (about 14 -18 large shrimp)
- 4 ounces crumbled Feta
- fresh dill for garnish (optional)
Instructions
- Peel and devein shrimp; set aside1 pound large shrimp (about 14 -18 large shrimp)
- In a large saucepan, heat oil on medium heat, add garlic and saute for 1-2 minutes2 tablespoons olive oil, 1 teaspoon finely chopped garlic
- Add tomatoes with juice to saucepan, stirring constantly. Cook until tomato mixture has reduced to 2 cups (about 15 minutes)28 ounces canned Italian tomatoes, plum or San Marzano
- Add Clamato juice, oregano, cloves, cinnamon, black pepper and olives; cook on low for 3-4 minutes; allow sauce to simmer while you prepare the shrimp½ cup Clamato juice, 1½ teaspoons dried oregano, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon, 1 teaspoon black pepper, 2 tablespoons chopped Kalamata olives
- In a separate saucepan, on low heat, melt butter; add shrimp to pan and cook 2 minutes per side, coating the shrimp in the butter2 tablespoons butter, unsalted
- Spoon tomato mixture into a baking dish; nestle shrimp into tomato mixture (include the butter)
- Sprinkle crumbled Feta cheese over mixture; bake @ 350°F on middle rack until cheese is bubbly and hot4 ounces crumbled Feta
- Garnish with fresh dill and serve with Pita breadfresh dill for garnish (optional)
I'd love to hear from you!