Shrimp Saganaki

Patrice Berry | Circle B Kitchen

Serves 2


12 large shrimp (peeled, deveined, tail on)

3 tablespoons of olive oil

1/2 small red onion, sliced

1/2 green bell pepper, sliced

1/2 yellow (or red) bell pepper, sliced

1/2 tsp crushed red pepper (or to taste)

1/2 cup kalamata olives, sliced2 medium ripe tomatoes, diced (about 1 cup or so)

1/2 cup Greek feta cheese, coarsely crumbled (plus a little more for the top)

1 teaspoon dried Greek oregano

1 cup marinara (or tomato) sauce

1 tablespoon chopped fresh oregano

splash of Ouzo (or add 1/4 teaspoon of ground fennel to the sauce, and a splash of vodka)

salt to taste (keep in mind that feta cheese is very salty)


• In a medium skillet, heat olive oil over medium-high heat and then add onions, peppers, tomatoes, olives, and dried oregano. Saute until the onions are soft and the tomatoes are starting to break down, about 5-7 minutes. Add the tomato sauce and simmer for 5-10 minutes or until a thick sauce forms. 

• Stir in the crumbled feta and Ouzo. Taste and adjust seasoning with salt (if required) and additional crushed red pepper if desired and arrange the shrimp on top. Sprinkle the remaining feta cheese on top and place under the broiler for about 5 minutes or until the shrimp are cooked through. Sprinkle with the fresh oregano and serve with crusty bread.