Fiery Shrimp Saganaki with Crusty Bread
Plump shrimp baked in a bubbling, garlicky tomato sauce and crowned with crumbles of tangy feta cheese. This classic Greek taverna dish comes together fast and begs to be scooped up with torn chunks of crusty bread.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, thinly sliced
+ 10 more ingredients
Instructions
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Set aside.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic and red pepper flakes and cook for 1 minute until fragrant.
Pour in the white wine and let it simmer for 2 minutes, scraping up any bits from the bottom of the pan.
Add the crushed tomatoes, oregano, and sugar. Season with salt and pepper. Simmer the sauce for 8 to 10 minutes, stirring occasionally, until slightly thickened.
Preheat the broiler to high.
Nestle the shrimp into the sauce in a single layer. Scatter the capers over the top. Cook on the stovetop for 2 minutes until the shrimp just begin to turn pink on the bottom.
Scatter the crumbled feta evenly over the top. Transfer the skillet under the broiler and cook for 3 to 4 minutes until the feta is softened and lightly golden and the shrimp are cooked through.
Remove from the broiler, sprinkle with fresh parsley, and serve immediately with crusty bread for dipping.
Nutrition Estimate
Per serving • Estimated by Blinner AI