Things to know about Garides Saganaki Recipe
Garides Saganaki is traditionally made in a single pot where the shrimp are sautéed then deglazed with authentic Greek ouzo, soaked in tomato sauce, and topped with crumbled feta. They are made in clay two-handed frying pans as an appetizer or a part of a meze platter. This dish is best paired with soft and fully pita bread.
Tasteful Traditional Greek Shrimp Saganaki with Feta Cheese. Authentic Recipe of Garides Saganaki.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 25 pcs Prawn Medium
- 4 pcs Tomato Large
- 1 pc Red Onion
- 1 tbsp Extra Virgin Olive Oil To sauté the onion
- 1 tsp Chilli Pepper
- 2 pcs Spring Onion – Scallion – Green Onion
- 60 ml (2.03 floz) Ouzo Greek alcohol drink
- 2 tbsp Dill Fresh
- 2 tbsp Fresh Parsley
- 200-250 grams (7.05 oz) Feta Cheese
- 4 tbsp Extra Virgin Olive Oil For the shrimp
- 1 tbsp Salt
- 1 tsp Ground Black Pepper
- 1 tsp Smoked Sweet Paprika Powder
- Chop the tomatoes into small cubes, place them on a colander and let the juice drain.
- Chop the onions. In a large skillet heat the olive oil and sauté the onions for a minute and add the chili pepper with the seasoning. Sauté all for a minute, then add the tomatoes. Cover pan and simmer for 5 minutes. You will see the sauce thickens just lightly, turn the heat off.
- While the sauce thickens in another pan heat the olive oil. Place the shrimps in a single layer and season with salt and pepper. Sauté them on one side for 2 minutes, then turn them over. Deglaze the pan with ouzo and pour the sauce on top of the shrimp.
- Crumble some feta on top of the garides saganaki, cover with a lid and cook for 2 minutes. Don’t overcook the shrimp, look for the feta to melt.
- Garnish with chopped parsley or dill and serve the garides saganaki hot with a glass of ouzo. Kalíórexi! Enjoy your meal!
- You can substitute ouzo with dry white wine.
- You can use canned tomatoes with a pinch of extra sugar.
- If you don’t like spicy chili pepper is optional.
Fresh and medium prawns are the best for this recipe.
If the shrimp are whole, you need to peel the skin off. If you want more flavor for the sauce you can leave the head and the tail on. To clean the shrimp, pull the skin off and the tail and head if you choose to remove them. Then slice the back of the shrimp with a knife. You need to clean the dark veins on the back part with a knife with a toothpick. This part of the shrimp is not edible and may be sandy.
Do not overcook the shrimp, it will become elastic and chewy. You can tell if it is done when it is fully pink, and the tail is slightly bending inwards. To deglaze pour the ouzo into the shrimp pan and scrape the pan to clean the bottom and infuse the sauce.
Serve Garides Saganaki with pita bread or on a meze platter.
— Specific Atributes of This Recipe:
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