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Greek Shrimp with Tomatoes and Feta (Garides Saganaki) Recipe

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4.2 from 1 review

A flavorful Greek-inspired dish featuring succulent shrimp simmered in a tangy tomato sauce with garlic, white wine, and feta cheese. This quick and easy skillet recipe captures Mediterranean flavors perfect for a weeknight meal served with crusty bread or pita.

Ingredients

Shrimp Marinade

  • 1.5 lbs. large raw shrimp (peeled and deveined)
  • 1 tablespoon extra-virgin olive oil
  • Juice and zest of one lemon (about 1 teaspoon zest and 1 tablespoon juice)
  • 1 clove garlic (minced)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Tomato Sauce

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion (diced, or 1/2 large)
  • 2 cloves garlic (minced, divided)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1/4 cup dry white wine (such as sauvignon blanc, chardonnay, or pinot grigio)
  • 28 oz. canned diced tomatoes (preferably fire roasted)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Finishing

  • 6 oz. feta cheese (crumbled)
  • 1 tablespoon extra-virgin olive oil (for drizzling at end)
  • Bread or pita, for serving (optional)

Instructions

  1. Marinate the Shrimp: In a small bowl, toss the shrimp with 1 tablespoon olive oil, lemon zest, 1 tablespoon lemon juice, 1 clove minced garlic, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir to coat and set aside to absorb flavors.
  2. Sauté Onions: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion and cook covered until softened and beginning to brown, about 3 minutes.
  3. Add Aromatics: Stir in the remaining 2 cloves minced garlic, crushed red pepper flakes, and oregano. Sauté for about 30 seconds until fragrant.
  4. Deglaze and Simmer Sauce: Pour in white wine and remaining tablespoon lemon juice, stirring to lift browned bits from the bottom of the skillet. Add diced tomatoes, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Stir and bring to a simmer; cover if sauce becomes too bubbly.
  5. Add Shrimp: Add the marinated shrimp and any juices into the skillet. Stir to combine, cover, and simmer for about 5 minutes until the shrimp are almost cooked through.
  6. Finish with Feta: Sprinkle crumbled feta cheese over the shrimp. Simmer uncovered for another 2 to 4 minutes, until shrimp are fully cooked and the feta begins to melt. Drizzle remaining 1 tablespoon olive oil on top.
  7. Serve: Serve hot with crusty bread, crostini, pita, rice, grits, or pasta. Garnish with fresh parsley if desired.

Notes

  • Use peeled and deveined shrimp for quick and easy cooking.
  • If fresh oregano isn’t available, dried oregano works well and adds classic flavor.
  • For a spicier dish, increase the crushed red pepper flakes slightly.
  • White wine is important for deglazing and flavor; dry varieties like Sauvignon Blanc or Pinot Grigio are ideal.
  • Serve with bread to soak up the delicious tomato and feta sauce.
  • Don’t overcook shrimp to keep them tender and juicy.

Find it online: https://marthatasty.com/greek-shrimp-with-tomatoes-and-feta-garides-saganaki-recipe/