Best 3 Gregs Shrimp Saganaki Recipes

Greg's shrimp saganaki is a dish that combines succulent shrimp with a rich tomato-based sauce, making it a delectable seafood delicacy. This Greek-inspired dish takes its name from the skillet it's traditionally cooked in, known as a saganaki, while Greg's personal touch adds a unique twist. Prepare to embark on a culinary journey as we delve into the secrets behind creating this flavorful dish, exploring the perfect balance between tender shrimp, tangy sauce, and fragrant herbs. Get ready to tantalize your taste buds as we guide you through the steps to crafting this exceptional shrimp saganaki.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMPS SAGANAKI (GREEK RECIPE)

Shrimps Saganaki (Greek Recipe) image

This is a Greek starter recipe that is also eaten as an ouzo 'meze' (snack). It is a delicious dish that I'd only tried in restaurants but when I tried to make it at home I found out I made it as good and delicious. With a small alteration of adding pasta you can turn this dish into a delicious seafood pasta dish.

Provided by MURDERSHEWROTE

Categories Appetizers and Snacks Seafood Shrimp

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound medium shrimp, with shells
1 onion, chopped
2 tablespoons chopped fresh parsley
1 cup white wine
1 (14.5 ounce) can diced tomatoes, drained
¼ teaspoon garlic powder
¼ cup olive oil
1 (8 ounce) package feta cheese, cubed
1 pinch salt and pepper to taste

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.

Nutrition Facts : Calories 441.2 calories, Carbohydrate 10.1 g, Cholesterol 223.1 mg, Fat 26.6 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 10.6 g, Sodium 1035.3 mg, Sugar 6.7 g

SHRIMP SAGANAKI

Shrimp Saganaki image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
1 medium onion, chopped
16 medium shrimp, whole and heads on
Salt and pepper
Dried oregano, optional
Crushed chili flakes
1 1/2 ounces ouzo (see Cook's Note)
1/4 cup dry white wine
1 (16-ounce) can crushed tomatoes
1 teaspoon olive paste
1/2 cup crumbled feta cheese

Steps:

Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.
Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.

GREG'S SHRIMP SAGANAKI

Greg's Shrimp Saganaki image

This is my husband's creation and it is so good. Make sure to serve it with some nice crusty bread to mop up the sauce. We serve it as a starter but it could easily be a main dish with greek orzo. The fresh herb and real lemon juice make a big difference.

Provided by Boonyas mom

Categories Greek

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs extra-large shrimp, uncooked
2 (28 ounce) cans plum tomatoes, peeled
1/4 cup olive oil (GREEK of course)
1 cup dry white wine
2 white onions, sliced thinly
1 -2 fresh garlic clove, chopped
2 teaspoons fresh oregano, chopped
2 lemons, juice of
1 teaspoon lemon zest
1 1/2 cups feta cheese, crumbled

Steps:

Peel and butterfly the shrimp.
Set shrimp aside.
Saute the onions and garlic in 2tsp olive oil.
Add tomatoes and wine to onion and garlic and cook for 1/2hour over low heat (the longer the better the sauce.
saute shrimp until just barely pink, add to sauce.
Add fresh oregano,lemon juice and zest
Pour everything into baking dish and crumble the feta on top.
Bake 350 for 10-15 minutes.

Nutrition Facts : Calories 660.5, Fat 29.9, SaturatedFat 10.8, Cholesterol 478.5, Sodium 2578.2, Carbohydrate 30.2, Fiber 6.3, Sugar 16.4, Protein 58.6

Tips:

Use fresh, high-quality shrimp. This will make a big difference in the flavor of the dish.
Don't overcook the shrimp. They should be cooked through, but still slightly pink in the center.
Use a good quality feta cheese. This will also make a big difference in the flavor of the dish.
Don't be afraid to experiment with different ingredients. You can add other vegetables, such as bell peppers, zucchini, or mushrooms.
Serve the dish immediately after it is cooked. This is when it is at its best.

Conclusion:

Shrimps saganaki is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to enjoy fresh shrimp and it is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try.