Saganaki, is a classic Greek dish, named after the pan in which it's prepared, and is delicious served straight from the skillet with either orzo or warm toasted bread.
- 1 tbsp (15 mL) olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, pressed
- 1 can (15 oz./425 g) crushed tomatoes
- ¼ cup (60 mL) dry white wine
- 1 tbsp (15 mL) tomato paste
- 1 lb. (450 g) large shrimp (peeled, deveined, tails removed)
- 1 tbsp (15 mL) Greek Rub
- 4 oz. (125 g) feta cheese crumbles
- Optional: Cooked orzo pasta, rice, or crusty bread
Set the oven to broil and position the rack at least 5" (13 cm) away from the heat.
Heat the oil in a large, broiler-safe skillet over medium heat for 3–4 minutes.
Add the onion and cook until softened, 3–4 minutes. Add the garlic and cook until fragrant, 1 minute.
Remove the pan from the heat to avoid splatters, then add the crushed tomatoes, wine, and tomato paste.
Increase the heat to medium and add the shrimp and the rub. Cook until the shrimp is pink, 2–3 minutes.
Sprinkle the feta on top and broil until it browns slightly, 5–6 minutes. Watch carefully to avoid over-browning.
f you’d like, serve with orzo, rice, or crusty bread.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving (shrimp only): Calories 250, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 170 mg, Sodium 1,250 mg, Carbohydrate 13 g, Fiber 3 g, Sugars 7 g (includes 0 g added sugar), Protein 22 g
Make It Vegetarian: To make this recipe vegetarian, substitute the shrimp with 1 can (15 oz./540 g) of drained and rinsed chickpeas.
Try It With Goat Cheese: If you’d like, you can use goat cheese instead of feta cheese.