Name: Shrimp Baked in Tomato Sauce with Feta (Garides Saganaki)
Yield: Makes 4 servings
Cuisine: Greek
Ingredients: ½–1 teaspoon Aleppo pepper or ¼–½ teaspoon crushed red pepper flakes; ½ cup finely chopped onion; ¼ cup olive oil; ⅔ cup coarsely grated hard feta cheese (see Note); ¼ cup chopped fresh flat-leaf parsley; 3 garlic cloves, minced; ½ cup finely diced tomato, drained in a colander for 5 minutes; Salt; 1½ pounds medium shrimp, peeled and deveined, tails left on

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

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