Shrimp Saganaki Recipe Recipe

Name: Shrimp Saganaki Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large red onion, thinly sliced (about 2 cups); Kosher salt; 4 medium cloves garlic, minced or grated with a Microplane (about 4 teaspoons); 2 tablespoons dried oregano, plus more for garnish; 1/2 tablespoon dried red chile flakes; 2 (28-ounce) cans whole peeled tomatoes, roughly chopped, juice reserved; 20 large peeled and deveined shrimp (about 1 1/2 pounds); 2 cups crumbled feta; Crusty bread, for serving

Servings: persons

2 tablespoons olive oil
1 large red onion, thinly sliced (about 2 cups)
Kosher salt
4 medium cloves garlic, minced or grated with a Microplane (about 4 teaspoons)
2 tablespoons dried oregano, plus more for garnish
1/2 tablespoon dried red chile flakes
2 (28-ounce) cans whole peeled tomatoes, roughly chopped, juice reserved
20 large peeled and deveined shrimp (about 1 1/2 pounds)
2 cups crumbled feta
Crusty bread, for serving

1
Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions and a pinch of salt and cook, stirring until they soften, about 3 minutes. Add the garlic, oregano, and chili flakes and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and their juice.
2
As the tomatoes soften, break them up with a potato masher or wooden spoon. Continue to cook, stirring occasionally, until tomatoes come to a boil. Lower thheat to maintain a bare simmer and cook for 20 minutes, adding up to 1/2 cup water is sauce becomes too thick.
3
Add the shrimp and 1 1/2 cups of the feta, stirring to combine. Cook until the shrimp are barely cooked through, about 3 minutes. Place in serving bowls and top with the remaining feta and a pinch of oregano. Serve immediately with bread.

1036

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 large red onion, thinly sliced (about 2 cups), Kosher salt, 4 medium cloves garlic, minced or grated with a Microplane (about 4 teaspoons), and more.

Yes, Shrimp Saganaki Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Saganaki Recipe

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