Greek Shrimp Saganaki with Feta | CookOS

Greek Shrimp with Feta (Saganaki)

Name: Greek Shrimp Saganaki with Feta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp brandy or ouzo, for flambé; 2 cups tomato sauce; 4 oz feta cheese, crumbled; 1/4 cup fresh parsley, chopped

Greek Shrimp Saganaki is a dramatic flambéed appetizer of large shrimp finished with melted feta cheese and fresh herbs in a warm tomato sauce. The brandy flambé technique creates depth while the creamy feta and bright herbs balance the savory tomato base.

🌍Greek 🏷️Shrimp saganaki 🏷️Shrimp 🏷️Feta cheese 🏷️Tomato sauce Appetizer

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Total

25 min

Servings

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

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Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp brandy or ouzo, for flambéoptional
2 cups tomato sauce
4 oz feta cheese, crumbled
1/4 cup fresh parsley, chopped

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Instructions

1
Peel and devein the shrimp.
2
In a hot pan, sauté the shrimp until they begin to turn pink.
3
Carefully flambé the shrimp with brandy or ouzo, shaking the pan until the flames subside.
4
Add the cooked shrimp to a pan of warm tomato sauce.
5
Top generously with crumbled feta cheese.
6
Garnish with fresh chopped parsley and serve immediately.

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Tips & Notes

Pro tips

Pat shrimp dry before cooking to ensure proper browning and better flambé contact with the pan.
Use brandy or ouzo that you're willing to ignite; lower proof spirits may not catch flame reliably.
Add feta in the last 1–2 minutes of cooking so it softens and begins to melt without separating or becoming oily.
Serve immediately in the hot pan or a warm shallow dish to keep the feta creamy and the shrimp warm.

Substitutions

Brandy or ouzo → dry white wine or vermouth (omit flambé; simmer 2 minutes to reduce)
Feta cheese → creamy goat cheese or ricotta salata (adjust salt to taste)
Fresh parsley → fresh dill or mint (1/4 cup each or mixed)
Tomato sauce → crushed San Marzano tomatoes with 1 tsp tomato paste (cook 5 minutes to thicken slightly)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over medium-low heat; add fresh feta and herbs after reheating.

Equipment

shallow skillet or 10–12-inch sauté pan (for flambé stability) · long-handled lighter or long matches (if flambéing)

Common Questions

What is saganaki and what does it mean?

Saganaki is a Greek appetizer, traditionally fried cheese. This version uses shrimp as the base with feta melted on top, named after the pan (sagani) traditionally used to prepare it.

Can I skip the flambé or use an alternative?

Yes. Instead of flambéing, simmer the brandy or ouzo in the tomato sauce for 2–3 minutes to cook off the alcohol while retaining the anise or brandy flavor.

How do I know when the shrimp is done?

Shrimp is done when it turns opaque pink and curls slightly, usually 2–3 minutes per side depending on size. Overcooked shrimp becomes rubbery.

Can I make this ahead?

Prepare the tomato sauce and cook the shrimp up to 1 day ahead. Reheat gently, add fresh feta and herbs just before serving to prevent the cheese from breaking down.