Shrimp saganaki
Juicy shrimp simmered in a garlicky tomato and white wine sauce, scattered with feta and steamed under a lid until soft. Bring crusty bread for the sauce.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 650 kcal
Ingredients
Method
Heat the oil in a large skillet that has a lid over medium heat. Add the garlic and pepper flakes and cook, stirring, until the garlic is fragrant and just turning pale gold.
Pour in the wine and let it bubble until reduced by half.
Add the tomatoes, oregano, sugar and a pinch of salt. Simmer briskly, stirring now and then, until the sauce is thick and jammy. Season the shrimp lightly with salt and pepper meanwhile.
Nestle the shrimp into the sauce in a single layer and scatter the feta over the top. Cover with the lid and cook over medium-low heat until the shrimp are pink, curled and opaque all the way through and the feta has softened.
Scatter with parsley and bring the pan to the table with the bread for mopping up the sauce.
Tips
- If your skillet is ovenproof, you can slide it under a hot broiler for the last 1 to 2 minutes instead of using a lid to brown the feta.
- Skip the bread or swap in gluten-free bread and the dish is gluten-free.
- Don't overcook: pull the pan as soon as the shrimp are opaque at the thickest part, since they keep cooking in the hot sauce.
