Greek baked shrimp with tomato and feta (garides saganaki)
45 min · 34 g protein · 290 cals / serving
Garides saganaki, the Greek seaside favorite: plump shrimp baked in a garlicky tomato sauce with white wine, oregano and a pinch of chili, under crumbled feta that turns soft and golden in the oven. Serve it bubbling, with bread or orzo for the sauce.
Ingredients
- 1 1/2 tbsp olive oil
- 1 medium onion, finely chopped
- 5 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1/3 cup + 1 tbsp white wine, dry
- 2 cans (14 oz each) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 1 1/2 lb shrimp, large, peeled and deveined, tails on or off
- 2/3 cup feta cheese, crumbled
To serve
- a handful fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 lemon, cut into wedges
Steps
- Heat the oven to 425°F. Warm the olive oil in a large ovenproof skillet over medium heat and cook the onion 6–7 minutes, until soft and golden. Add the garlic and pepper flakes and cook 1 minute more.
- Pour in the wine and let it bubble for 2 minutes, until reduced by half. Add the tomatoes, tomato paste, oregano, half the salt and the pepper, and simmer 10–12 minutes, until thick enough that a spoon leaves a trail.
- Season the shrimp with the rest of the salt and nestle them into the sauce in a single layer. Scatter the feta over the top.
- Bake 10–12 minutes, until the shrimp are pink, curled and opaque all the way through (145°F) and the feta is soft and golden at the edges. Scatter with parsley and dill and serve with lemon wedges.
Good to know
No ovenproof skillet?
Make the sauce in any pan, then pour it into a baking dish, add the shrimp and feta, and bake the same way.
Without wine?
Use the same amount of broth with a teaspoon of lemon juice, and it's about the same score. In Greece a splash of ouzo is also common; add 2 tbsp with the wine for a gentle anise note.
What to serve it with?
Crusty bread for the sauce is traditional. A green salad or a small scoop of orzo keeps it a lighter dinner.
Per
- Calories
- 75
- Protein
- (48%)
- 9 g
- Fat
- (33%)
- 3 g
- Carbohydrates
- (20%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 252 mg
About 35% of the alcohol remains after cooking; the label counts only that.
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1160 kcal goes into the pot and 1968 g of ingredients comes out as about 1550 g of food: 75 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.