In Greek: γαρίδες σαγανάκι, say: ghah-REE-thes sah-ghah-NAH-kee
Saganaki dishes take their name from the pan in which they are cooked. If you can't find one, use a small skillet or other pan that is safe for both stovetop and oven use, to hold shrimp snugly.
This dish calls for jumbo shrimp (or larger) and but works well with any size from large on up.
- 10 jumbo (or colossal) shrimp (1 pound of shrimp)
- 3-4 tablespoons of olive oil
- 1 clove of garlic, grated
- 1 medium to medium-large onion, finely chopped or grated
- 1 pound of ripe tomatoes, grated
- 1/2 teaspoon of sweet paprika
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly ground pepper
- 1/3 pound (5 1/3 to 5 1/2 ounces) of feta cheese, cut into small chunks
- 1/8 pound (2 ounces) of kefalotyri cheese (or regato), grated
- 1-2 rounded tablespoons of chopped flat-leaf parsley
Prepare the shrimp:
- If using fresh shrimp, remove the shell from the body only, leaving the head and tail intact. Devein by running a sharp knife down the back of the shrimp to remove the vein.
- If using frozen shrimp, defrost completely, shell, and devein.
In a skillet, sauté onion and garlic in the olive oil until onions are translucent. Add tomatoes, paprika, salt, and pepper and cook over low heat until the sauce thickens.
Preheat oven to 355°F (180°C).
Place uncooked shrimp in a saganaki pan or oven-safe dish, and pour the tomato sauce over the top. Tuck pieces of feta cheese into the sauce between the shrimp. Sprinkle the grated kefalotyri (or regato) over the top and bake until the cheese forms a crust on top, about 15 miinutes.
Garnish with chopped parsley and serve hot.
Yield: serves 2
Serving alternative: If you have small saganaki dishes on hand (or shallow ramekins, paella pans, or au gratin dishes), divide the shrimp and sauce into two dishes to create individual servings.