Shrimp Saganaki
Sep 3rd, 2009 | By Peter Minakis | Category: Appetizer, Cheese, Greek, Meze, Recipe, Sauce, Seafood
A Greek classic, posted July of 2008.
Today (July 27th) is my nameday. I was named after the patron saint Agios (Saint) Panteleimon.
I was given the name of my father’s uncle who took over as the family’s “father figure” as my dad’s family was left orphaned when his father died at an early age.
My dad’s uncle also took on the title of “Papou” (grandfather) Panteli, as he and his wife Paschalina did not have any children and therefore I was given his name in his honour.
For Greeks, the celebration of one’s nameday is much more significant and feted to a larger extent than one’s birthday. It’s my nameday and I get to eat what I want!
On one’s nameday, it’s tradition that the celebrant treat friends, relatives, guests and today I’m sharing with you one of my favourite Greek mezedes.
So, I feel like Garides (Shrimp) Saganaki. Saganaki is a cooking term that’s used to described many a Greek dish. It goes well beyond just the flaming the cheese dish you see served at Greek restaurants with the usual “OPA” being shouted by the well-scripted waiter.
A “saganaki” is the cooking vessel with two handles, like the one you see my photos. So, there are many saganakis out there with different ingredients and many regional twists on flavours and preferences.
You might also see this dish described as Garides (shrimp) Giouvetsi, where a similar dish of shrimp, tomato base and feta are baked in earthenware vessels. Similar dishes with subtle differences.
Today, you get shrimp saganaki….one of the most beloved of the Greek appetizers (mezedes). Being from northern Greece, we like to some some heat and in Macedonia this dish is usually spicy.
I’ve added mushrooms into the mix. I’ve had Shrimp Saganaki at Toronto’s Pantheon and I really like how well mushrooms and seafood complement each other.
When you take a bite of this meze, you get the sweetness of the shrimp and tomatoes, some heat from the hot peppers, a slight tartness from the Feta.
What you have hear is a shrimp bake with a sweet and chunky tomato sauce, some peppers, oregano, Greek feta and the result is an aromatic, eye pleasing appetizer that was made for bread-dunking, Ouzo sipping and a total disregard for time.
Invite some friends over, prepare an array of small mezedes, break out the Ouzo, the crusty bread and catch up with old friends or make some new ones.
Shrimp Saganaki
(for one appetizer portion)
6 large whole shrimp
1/4 cup olive oil
1/2 small red onion, sliced
1/4 green bell pepper, sliced
1/4 yellow bell pepper, sliced
some diced hot banana pepper
(depending how spicy you like your dish)
1 medium ripe tomato, diced
1/2 cup button mushrooms, sliced
half cup Greek feta, coarsely crumbled
1 tsp. dried Greek oregano
splash of Ouzo
Grated Mozzarella (or other white cheese)
salt to taste
- In a saucepan, add your olive oil over medium-high heat and add your mushrooms and saute for 2-3 minutes or until they have browned. Now add your onions, peppers and tomatoes and simmer for another 5-7 minutes or until you end up with a nice thick sauce.
- Take off the heat and add your crumbled feta, oregano and Ouzo and stir in. Taste and adjust seasoning with salt (if any required) and additional heat (if desired).
- Pour the mixture into an oven-safe baking vessel (like the saganaki) and arrange the shrimp on top. Grate some Mozzarella on top and place under the broiler for about 5 minutes or until the shrimp have turned pink and the cheese becomes a golden brown.
- Serve with crusty bread, Greek ouzo and with good company.
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Happy nameday! This sounds really good! I like the sound of the cheese and tomato sauce with the shrimp.
Happy belated name day! I saw those tw prawns on a plate next to the bread and was in heaven – perfect.
Happy namesday, Peter!! I remember trying to describe this concept to my friends at school when I was little, but they didn’t buy the fact that I was able to have sort of a second birthday, haha!
You’ve got me craving some Greek food for dinner tonight!!
Happy Nameday! Now that you mention it, I remember in the Greek comunity in Port Elizabeth where I grew up the fuss that was made of namedays – fascinating. ANd as for the dish – holy guacamole you’re killing me here! Too delicious, sensory overload!
happy nameday! my husband is is Italian american and for his family saints days are very important. I adore shrimp, i might need to make this.
I always forget that your name is Pantelis! Happy belated nameday then. Your saganaki always looks delish!
happy namesday:-) what a fantastic treat this is!!!
that utensil is used every single day in my kitchen & in India.. we call it a KaRahi.
This is definitely my kinda dish! I think it would make a great breakfast, too- I’m starving!
Peter! How is vaca going? I know you’re having lots of cocktails and a ton of sun.
You know my love for shrimp so this is perfect. Washing this down with ouzo YEHOOO!
Chronia Polla Peter. A perfect way to celebrate:D
That looks fantastic! I love the cooking/serving vessel too. I need to get some of those…
Hope your name day celebration was lovely in July!
This dish looks absolutely mouth-watering. I think I’m going to have to stop reading and get some breakfast!
Peter,
XRONIA POLLA NA EISAI PANTA KALA!!
GYRISES APO TIS DIAKOPES SOY STHN PELOPONISSO ????
FILIA POLLA – POLLA !!!!!!!
Happy nameday Peter! looks like you celebrated in style
The shrimp looks amazing. Totally full of flavor. Happy belated name day.
Να σαι καλά με τις υπέροχες συνταγές σου ρε πατρίδα! Δές κι άλλες συνταγές
Oh, gosh — these have to be my favorite shrimp ever, from the look of things. I love your taste in celebration food, Peter.
Happy NameDay!!
I love little holidays like Name Day! anything to keep the excitement and joy throughout the year! This looks like a great way to celebrate, this dish does seem to have it all!
I’ve been away for a while, I’m catching up with all your posts!
Hey Peter, I am so late, but happy to know you have a nameday and it sounds so neat! Two parties a year just for yourself, yay!
Happy Belated Name Day!
Im drooling over those huge prawns.
This is such a great mix with shrimp, mushrooms, hot peppers. Love it!
I’m searching your site today for stuffed squid to see how your recipe compares to another one I have. I’m planning to make it this weekend. Thanks in advance!
I love shrimp with the heads still on. This dish looks so yummy!
I can have these shrimp every day of the week. Yum!
I made this yesterday Peter for L’il Burnt Toasts birthday and she asked me for the recipe:D
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