Shrimp Saganaki is a Greek dish of large shrimp simmered in a rich roasted tomato and fennel sauce, flambéed with ouzo, and finished with briny feta cheese. The ouzo flambe and creamy feta create a restaurant-quality dish ready in under 30 minutes.
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In a bowl, combine the peeled and deveined shrimp with grated garlic, the zest of one lemon, and about 2 tablespoons of olive oil. Mix well.
Cover and marinate in the refrigerator for a few hours or overnight. Reserve the zested lemon.
Preheat your oven to 400°F (200°C).
On a baking sheet, combine the quartered plum tomatoes, chopped yellow onion, and chopped fennel.
Drizzle with the remaining 2 tablespoons of olive oil and season generously with kosher salt and freshly ground black pepper.
Roast for 30-35 minutes, until the vegetables are soft and caramelized.
Transfer the roasted vegetables and all their juices to a food processor. Pulse until a chunky-smooth sauce forms. Taste and adjust seasoning.
Heat a large, oven-safe frying pan over medium heat. Season the marinated shrimp with salt and pepper.
Add the shrimp and its marinade to the hot pan. Cook for about 30 seconds per side, just until they start to turn pink.
Squeeze the juice of half the reserved lemon over the shrimp. Carefully pour in the ouzo and flambé. Let the flame burn out completely.
Remove the partially cooked shrimp from the pan and set aside.
Pour the roasted tomato sauce into the same pan. Add the split red chili, dried Greek oregano, and some of the reserved shrimp shells.
Bring the sauce to a simmer, cover, and let it cook for 10-15 minutes to allow the flavors to meld.
Remove and discard the shrimp shells and the chili pepper from the sauce.
Return the shrimp to the pan with the sauce. Crumble the feta cheese evenly over the top.
Place the pan under the broiler until the feta is melted and lightly browned.
Garnish with chopped fresh mint and parsley before serving.
Store cooled Shrimp Saganaki in an airtight container for up to 2 days; reheat gently over low heat, adding feta fresh before serving to prevent it from breaking down.
Yes. Ouzo adds anise flavor and drama from the flambe, but you can substitute dry white wine or brandy, or omit the flambe entirely and add 2 tbsp ouzo to the sauce for flavor.
Use large shrimp (21/25 count per pound or fewer). They stay tender and cook evenly in the sauce without becoming rubbery.
Cook until they turn opaque and form a C-shape, about 3-4 minutes per side. Overcooked shrimp become tough; they continue to cook slightly in the hot sauce after you remove from heat.
Make the tomato-fennel sauce up to 2 days ahead. Reheat gently, add the shrimp fresh, and cook just before serving to prevent overcooking.
Use feta in brine (as called for) rather than crumbled feta. The salty, creamy texture melts slightly into the warm sauce.
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