Best 4 Easy Greek Shrimp Saganaki With Feta Cheese Γαριδες Γιουβετσι Recipes

EASY GREEK SHRIMP SAGANAKI

Steps:

• In a medium size skillet/heavy duty pan heat up 3 tablespoons of oil, add the garlic and onion and fry over a medium/low heat for 3-4 minutes, stirring often. Add the wine and continue frying for 2-3 minutes.
• Add the tomatoes, tomato paste, olives, anchovies, stir and cook over a medium heat for about 20 minutes or until the mixture has thickened, stirring often.
• Remove from the heat, stir in the shrimp and 2 quarters of the feta, crumble the remaining feta over the top, drizzle with a little oil and slide under a grill, if possible, for about 5 minutes (alternatively don't remove the pan from the heat, stir in the feta, shrimp and cook for 3 minutes - ensure the shrimp is pink before serving)
• Season with pepper and some salt (if needed), sprinkle fresh parsley over the top and serve with fresh crusty bread.

EASY GREEK SHRIMP SAGANAKI WITH FETA CHEESE (Γαριδες Γιουβετσι)

Steps:

• Preheat oven to 400˚F.
• Heat an ovenproof skillet, (cast iron pan would work great here) over medium heat. Add the olive oil and then stir in the onion. Cook for about 4 minutes and then add the garlic and cook for another minute or so, until the garlic is soft. Next, stir in the tomatoes, season with salt and pepper and cook for another 5 minutes, crushing them with the back of a wooden spoon. Stir in the wine and tomato paste (if using--see note) and cook for 5 minutes more, until sauce is reduced and the alcohol has evaporated. Add the shrimp and the parsley and continue to cook, stirring from time to time, until the shrimp just begins to turn pink, about 2 to 3 minutes.
• If you do not use an ovenproof skillet, transfer the mixture to a casserole dish and crumble the Feta cheese over the top. Place in the hot oven on the medium rack. Bake until the cheese has melted and the sauce has thickened, about 10 minutes.
• Serve with plenty of crusty bread to sop up the sauce!

SHRIMPS SAGANAKI (GREEK RECIPE)

Steps:

• Bring about 2 inches of water to a boil in a large saucepan. Add the shrimp, the water should just cover them. Boil for 5 minutes, then drain, reserving the liquid, and set aside.
• Heat about 2 tablespoons of oil in a saucepan. Add the onions; cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic powder, and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
• While the sauce is simmering, the shrimps should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
• When the sauce is thickened, stir in the shrimp stock and shrimp. Bring to a simmer, and cook for about 5 minutes. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt. Serve warm.

BAKED GREEK SHRIMP WITH TOMATOES AND FETA

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.