Garides Saganaki

Shrimp Baked in Tomato Sauce with Feta

GARIDES (shrimp) saganaki (from the Turkish sahan, meaning “a large copper dish”) is not a traditional recipe. It was probably created in the early 1960s, as tourists began to flood the Greek islands. Soon, though, the dish became a favorite starter for both Greeks and foreigners, served in upscale seaside tavernas all over the country. Each portion usually comes to the table in its own two-handled pan, right out of the oven.

The sauce is scrumptious, so make sure you provide plenty of fresh crusty bread for dipping.


  • ¼ cup olive oil
  • ½ cup finely chopped onion
  • ½–1 teaspoon Aleppo pepper or ¼–½ teaspoon crushed red pepper flakes
  • 3 garlic cloves, minced
  • pounds medium shrimp, peeled and deveined, tails left on
  • ½ cup finely diced tomato, drained in a colander for 5 minutes
  • Salt
  • cup coarsely grated hard feta cheese (see Note)
  • ¼ cup chopped fresh flat-leaf parsley


Preheat the oven to 400°F.

In a large skillet, heat the oil and sauté the onion over medium heat for 5 minutes, or until soft. Add the pepper or pepper flakes and the garlic and sauté for 30 seconds. Add the shrimp and sauté for 2 minutes, or until they start to become firm. Add the tomato and salt to taste and cook for 2 minutes more, or until the 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 serve.