Shrimp Saganaki (Baked Greek Shrimp with Tomatoes and Feta)

5 from 5 votes

Shrimp Saganaki (Baked Greek Shrimp with Tomatoes and Feta)

Shrimp Saganaki is a traditional Greek appetizer that consists of tender baked shrimp nestled in a savory tomato sauce topped with creamy Feta cheese!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer, Entree

Cuisine: Greek, Mediterranean

Servings: servings

Calories: 1487kcal

Author: Anecia Hero

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 aside
1 pound large shrimp (about 14 -18 large shrimp)
In a large saucepan, heat oil on medium heat, add garlic and saute for 1-2 minutes
2 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 shrimp
½ 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 butter
2 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 hot
4 ounces crumbled Feta
Garnish with fresh dill and serve with Pita bread
fresh dill for garnish (optional)

Notes

Tomatoes:

San Marzano tomatoes are best for this recipe; if you can't find them, use any diced canned tomatoes, but you may have to add a little sugar if you use anything other than San Marzano.

Clamato juice:

If you don't have any, you can use 1/4 cup of clam juice

Kalamata olives:

You can substitute with chopped green olives or capers

Nutrition