Speed's Famous Shrimp Saganaki
May 10, 2021
"Slow-simmered tomatoes, onions, fennel, shrimp, feta and ouzo flambe.....is perfect to sop up with crusty old world bread.....Yum."
- Serving Size: 1 (551.5 g)
- Calories 418.8
- Total Fat - 23.9 g
- Saturated Fat - 7.2 g
- Cholesterol - 238.6 mg
- Sodium - 1544.1 mg
- Total Carbohydrate - 14.3 g
- Dietary Fiber - 3.5 g
- Sugars - 6.5 g
- Protein - 37.1 g
- Calcium - 518.1 mg
- Iron - 1.5 mg
- Vitamin C - 120.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Pre-heat oven to 375 degrees.
Fill a small pot with water and bring it to a rolling bowl.
Cut an X on the end of the plum tomatoes and drop them into the boiling water.
When the skin starts to pull away from the X, pull them out and drop them into the ice water.
Peel the skins and quarter. Remove seeds, roughly chop and set aside.
Place the onion, fennel, escarole, peppers, tomato and olive oil in a cazuela or large surfaced deep sided sauté pan and slowly simmer until onions are soft and peppers are tender, about 10 minutes.
Stir in garlic and oregano and cook for a few minutes more. If you chose not to flambé with ouzo, add the ouzo at this point, stirring into the vegetables. Season with salt and pepper to taste.
Season the shrimp with salt and pepper to taste. Embed the shrimp into the vegetables in one even layer.
Sprinkle with feta and place in oven.
Cook for 20 minutes until shrimp is cooked through and casserole is bubbly. (I don't think I would cook the shrimp for 20 minutes, as shrimp cooks in about 5-6 minutes and 20 minutes would make it overdone and rubbery. I would place the veg. dish in the oven and add shrimp for the last 5 or so minutes.)
Flambé with ouzo and sprinkle with fresh dill.
Serve with toasted whole grain bread, old world crusty bread or rice.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for U-10 size, which means that there are about 10 shrimp per pound. This is a good size for this dish.
- For the feta cheese, look for a good quality sheep's milk feta. This will give the dish the best flavor.
- Substitute the feta cheese with goat cheese - The benefit of this substitution is that goat cheese is a milder and less salty flavor than feta, so it will not overpower the other ingredients in the dish.
- Substitute the ouzo with white wine - The benefit of this substitution is that white wine will bring out the sweetness of the tomatoes and vegetables, creating a richer flavor than the ouzo.
Seafood Saganaki Replace the shrimp with a combination of mussels, clams, and squid. Add the seafood to the vegetables and simmer until the shells open, about 5 minutes. Proceed with the recipe as written.
Greek Salad: A classic Greek salad is the perfect accompaniment to Speed's Famous Shrimp Saganaki. It is light and refreshing with the perfect balance of flavors to complement the hearty and savory dish. The combination of tomatoes, cucumbers, olives, red onions, feta cheese, oregano and a light vinaigrette dressing will perfectly round out the meal.
Grilled Pita Bread: Grilled pita bread is the perfect accompaniment to Speed's Famous Shrimp Saganaki. The warm and crispy texture of the pita bread is a great contrast to the light and refreshing Greek salad. The pita bread can be enjoyed with the salad and the saganaki for a delicious and complete meal. The pita bread is also a great way to soak up the flavorful sauce from the saganaki.
Q: How long should I cook the shrimp for?
A: The shrimp should be cooked for about 5-6 minutes. Add the shrimp for the last 5 or so minutes of the cooking time for the vegetables.
Q: What type of vegetables should I use?
A: You can use any type of vegetables you like! Some popular options include bell peppers, onions, mushrooms, and zucchini.
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Famous Greek singer, Nana Mouskouri, is known to have a particular love for this dish, which she has been known to serve at her many dinner parties.
The dish is believed to have originated in the Greek island of Lesvos, where it is known as 'sarikopitakia' and is a popular dish served in many traditional tavernas.