Shrimp Saganaki (Greek Shrimp with Tomato & Feta)

Ingredients (4 servings)

• 1 lb (450g) large shrimp, peeled and deveined (tails on optional)

• 3 tbsp olive oil

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 can (14 oz / 400g) diced tomatoes (or 3 fresh ripe tomatoes, chopped)

• 2 tbsp tomato paste

• ½ cup dry white wine (or ouzo for authentic Greek flavor)

• 1 tsp dried oregano

• ½ tsp red pepper flakes (optional, for heat)

• Salt and black pepper, to taste

• ½ cup crumbled feta cheese

• 2 tbsp fresh parsley, chopped

• Lemon wedges, for serving

Instructions

1. Prepare shrimp:
   Pat shrimp dry and season lightly with salt and pepper. Set aside.

2. Make the sauce:
   Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

3. Deglaze:
   Stir in tomato paste, then pour in white wine (or ouzo). Simmer 2–3 minutes to reduce slightly.

4. Tomatoes & seasoning:
   Add diced tomatoes, oregano, red pepper flakes, salt, and black pepper. Simmer uncovered for 8–10 minutes, until sauce thickens.

5. Add shrimp:
   Stir shrimp into the sauce. Cook 3–4 minutes, just until shrimp turn pink and opaque.

6. Finish with feta:
   Sprinkle crumbled feta over the top. Cover skillet for 1–2 minutes so feta softens slightly into the sauce.

7. Serve:
   Garnish with parsley and serve hot with crusty bread, pita, or over rice/pasta.