Garides Saganaki (Shrimp baked in tomato sauce with feta)


Serving Size
    • ¼ cup olive oil
    • ½ cup finely chopped onion
    • ½ to 1 teaspoon Aleppo pepper, or ¼ to ½ teaspoon crushed red pepper flakes
    • 3 garlic cloves, minced
    • 1½ pounds medium shrimp, peeled and deveined, tails left on
    • ½ cup finely diced tomato, drained in a colander for 5 minutes
    • Salt to taste
    • 2⁄3 cup coarsely grated hard feta cheese (see note)
    • ¼ cup chopped fresh flat-leaf parsley

    Note: If you leave feta cheese uncovered in the refrigerator overnight, it will dry and can be easily grated.

  1. Preheat the oven to 400° F. In a large skillet, heat the oil and sauté the onion over medium heat for 5 minutes, or until soft.
  2. Add the pepper or pepper flakes and the garlic and sauté for 30 seconds.
  3. Add the shrimp and sauté for 2 minutes, or until they start to become firm.
  4. Add the tomato and salt to taste and cook for 2 minutes more, or until sauce begins to thicken. Transfer to a baking dish or four individual gratin dishes.
  5. Bake for 10 minutes, or until the sauce is bubbly. Sprinkle with the cheese and bake for 2 to 3 minutes more. Sprinkle with parsley and serve.

    From The Foods of the Greek Islands, by Aglaia Kremezi (Houghton Mifflin, 2000). Reprinted with permission from the author.