Shrimp Saganaki Recipe (2024)

If you saute the shrimp, and then bake them for 15 minutes (or until the feta is softened), won't they be overcooked and tough?

Yes, you can make this on the cooktop or on the grill. I'm basically lazy, so I make my tomato sauce first. Sauce should be simmering then add olives, and feta, give the sauce a stir then place raw shrimp on top. Do not cover. Depending on size of shrimp let cook 1-3 minutes, with a tongs turn shrimp and cook another 1-2 minutes. I have been making a recipe very similar to this for 30 years. During heat of the summer on the cooktop or grill and in cold months I use the oven.

How can you cook shrimp for 15 minutes after they’re already sautéed? They will be overcooked! Put them in the sauce a couple of minutes before serving.

A paella pan or any large pan (roasting, skillet, sauté) that is presentation-worthy would work. There is no inherent need for cast iron in this recipe.

Could also add fennel

This sounds like it would be fabulous with squid. I would skip putting the squid in the oven in the last step, though. It could toughen. You need to soften the feta and heat the olives, but then folding in the sautéed squid would do it.

Make this with chicken tenderloins.

As much as I love cast iron, the acid in the tomatoes means that you can taste the iron in the food, so I have avoided cooking tomatoes in cast iron.

Generally, 8" or less is considered small, 10" is medium, 12" is large. To serve 8 ppl you'll probably need a 14"+ or 2 skillets. Wouldn't advise working in batchess with shrimp since it turns rubbery so quickly. Hope the meal goes well!

I have been making a different version of this recipe where green onions are sauteed in the olive oil and parsley is added to the tomato mixture along with dry white wine (1/2 cup) (which replaces the ouzo). Raw shrimp are layered with the sauce and more parsley added on top before putting it in the oven with the feta cheese added on top. Oven Temp is 500 degrees and it is seven with crusty bread, rather than toast. It is called "Garthes Yiouvetsi" in Greek.

The word "saganaki" actually means "little frying pan" and refers to a type of pan for cooking on top of the stove, particularly for flaming cheese or other dishes This recipe is close to how it's made in Greece, but it is not finished in the oven. Oregano is used rather than thyme

Since all the comments that worried about the shrimp being baked too long did not appear to be by people who had actually cooked the recipe, I made the recipe as written (15 minutes in the oven) and the shrimp turned out fine and was like you would expect in jambalaya or paella. I served it on a bed of baby spinach which wilted under the heat and bread.

As often happens w/ NYT Cooking, this recipe is underspiced. My go-to saganaki recipe also has: basil, red pepper flakes -- & as another reviewer commented, what I see as the key ingredient -- fennel. I pound a tablespoon of seeds w/ mortar & pestle; ground could work too...I also agree with making the sauce first and then nestling the shrimp in at the end for 3-5 minutes until they're cooked. Easier and just as good. Can even add the feta then, too, and cover til shrimp is cooked & feta melted.

Why cast iron? Wouldn't it react with the tomatoes?

No need to bake this at all! I lived in Athens years ago and always enjoyed this dish - both homemade and restaurant-made - as a stovetop preparation. Sautéing and then baking shrimp for nearly 20 minutes will turn them into something unpleasant.

I made this dish last night according to the recipe. Bay leaves, tyme, sambuca, cast iron skillet, oven.dill for garnish. It was incredible. It's not under seasoned, it doesn't taste of the iron skillet, and the shrimp are not tough and rubbery. It's a gorgeous recipe that I fell in love with.

I fell in love with this dish tonight

I live in a town where shrimp is our primary economic driver. Cooking shrimp for almost 20 minutes is criminal. Saute the shrimp as directed , then add them at the end just before serving.

I followed the recipe as instructed, and the shrimp were not overdone. I think the key is a very light sauté. They had some color, but were clearly not done When initially removed from the pan. If your cast iron is properly seasoned and aged, you will get no metallic flavor from the pan. Be sure to clean the cast iron as soon as the meal is over to prevent damage to the seasoning. I think this would be great served over pasta, and I may do that next time I cook it.

I followed the instructions as given and thought the dish turned out great! I think the key is a very light initial sauté of the shrimp. Mine had some color, but were clearly not cooked through when I initially removed them from the pan. As far as cast iron concerns go, if your cast iron is properly seasoned and aged you will not get any metallic flavor from the iron. Make sure to clean the cast iron ASAP after the meal to prevent any damage to the seasoning of the pan.

I put the raw shrimp into the sauce and it cooked perfectly in the 15 mins in the oven. We had a big bunch of basil so used that instead of other herbs. I served it over quinoa, the family enjoyed the meal. Quick, easy and tasty, it's a keeper.

Made this as is last night. Yes - cooked shrimp first and then finished in oven and it was delicious! This will be going into the rotation. I added oregano at the end to mine. Someone else commented fennel would be a nice touch - I agree. 10/10!

Added fennel seeds and used white wine (didnt have ouzo) and red pepper flakes. Might cook shrimp a bit less- put in halfway through baking time. Delicious!

This is great, but the shrimps don’t need pre-cooking.

Made it like the instructions said. Delicious. Shrimp, feta and tomatoes are a perfect trinity.

Made this as is and then also with a white firm fish like cod or tilapia and it was delicious! Only addition might be some crushed red pepper when you add the tomatoes or a bit of lemon juice at the end. This also goes great with pasta and rice!

I thought this was delicious! The ouzo definitely added an interesting (but surprisingly subtle) note to the sauce.I think I did overcook the shrimp, but they were still tasty. I see a lot of comments saying not to bake it, or not to saute the shrimp first, but I think the juice from the shrimp in the pan also flavored the sauce. I wish I'd been able to get a bit of color on my feta, but that also did not happen.Overall, highly recommend!

Made this the other night and it was a huge hitDefinitely needed to spice it up a bit with red pepper flakes and even added a little cuminSauteed the shrimp first for only about 2 minutes until just lightly pink but still mostly grey and finished it in the oven for the recommended 15 minutesNo need to worry about overcooking, they came out perfectly

A tasty base to riff. I used colossal shrimp and cooked for 6 mins before putting into the sauce, and with the 15 mins in the oven they turned out perfectly. I subbed sherry and a bulb of fennel for ouzo, doubled the feta and olives, and used a healthy quantity of thyme and parsley. As per an earlier reviewer's recommendation, I served it over a bed of spinach.

Excellent, i cooked all on stove top. I used farmed frozen shrimp (Monterey bay seafood watch recommended) came out fantastic