Garides Saganaki Shrimp Baked In Tomato Sauce With Feta Recipes

GARIDES SAGANAKI (SHRIMP BAKED IN TOMATO SAUCE WITH FETA) RECIPE

Garides Saganaki (Shrimp Baked in Tomato Sauce with Feta) Recipe image

Provided by akselden

Number Of Ingredients 9

Ingredients

1/4 cup olive oil.
1/2 cup finely chopped onion.
1 teaspoon crushed red pepper.
1-1/2 pounds medium shrimp, peeled and
deveined with tails intact
1/2 cup diced tomato drained
Salt to taste
2/3 cup crumbled feta cheese
1/4 cup chopped fresh parsley

Steps:

Preheat oven to 400 degrees. In a large skillet, heat the oil and saute onion over medium heat until soft. Add pepper flakes and garlic, and saute for 30 seconds. Add the shrimp, and saute for 2 minutes or until they begin to firm. Add tomato and salt, and cook two minutes or until the sauce begins to thicken. Transfer to a baking dish or individual gratin dishes. Bake for 10 minutes until bubbly, sprinkle with cheese and bake for an additional 2 to 3 minutes. Sprinkle with parsley.

GARIDES SAGANAKI (GREEK SHRIMP WITH FETA)

Garides Saganaki (greek shrimp with feta) image

Make and share this Garides Saganaki (greek shrimp with feta) recipe from Food.com.

Provided by Poppy

Categories Greek

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs raw large shrimp
1 teaspoon oregano
1/2 cup lemon juice
salt and pepper
1 clove garlic
2 cups butter
1 lb feta cheese, crumbled
3/4 cup cream
1 cup chopped green onion
1 small tomatoes, chopped

Steps:

Peel and devein shrimp.
Sprinkle with lemon juice and garlic set aside.
Melt butter in large skillet.
Saute garlic green onion and tomato.
Add shrimp and season with oregano salt and pepper to taste.
Turn shrimp frequently and saute until pink.
Add feta cheese and cream.
Bring to boil and cook 3 to 4 minutes.
Remove shrimp carefully to casserole.
Spoon cheese mixture over shrimp.
Serve with rice.

ANDROS ISLAND SHRIMP BAKED IN TOMATO SAUCE W/ FETA

Andros Island Shrimp Baked in Tomato Sauce W/ Feta image

Garides Saganaki is not a traditional Greek recipe. It was probably created in the early 1960s, as tourists began to flood the Greek islands. It is now a popular starter served in upscale seaside taverns all over the country. Each portion usually comes to the table in its own two-handled pan, right out of the oven. This is the version served on the island of Andros. The sauce is scrumptious, so make sure you provide plenty of fresh crusty bread for dipping. You can stir in cream if desired before placing in the oven. Note: If you leave feta cheese uncovered in the refrigerator overnight, it will dry a bit and can then be easily grated. Recipe adapted from The Foods of the Greek Islands by Aglaia Kremezi.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1/2 cup finely chopped onion
1 teaspoon aleppo pepper or 1/2 teaspoon crushed red pepper flakes
4 garlic cloves, minced
1 1/2 lbs medium shrimp, peeled and deveined, tails left on
1/2 cup finely diced tomatoes, drained in a colander for 5 minutes
2/3 cup coarsely grated hard feta cheese (see Note)
1/2 cup cream (optional)
1/4 cup chopped fresh parsley
lemon juice
salt, to taste

Steps:

Preheat the oven to 400 degrees F.
In a large skillet, heat oil and sauté onion over medium heat for 5 minutes.
Add Aleppo or pepper flakes and garlic and sauté for 30 seconds.
Add shrimp and sauté for 2 minutes.
Add tomato and salt (to taste) and cook for 2 minutes, or until sauce begins to thicken.
Transfer to a baking dish or four individual gratin dishes.
Bake for 10 minutes, or until the sauce is bubbly.
Sprinkle with the cheese and bake for 2 to 3 minutes more.
Sprinkle with the parsley and fresh lemon juice and serve.

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