Shrimp Saganaki is a common menu item in many restaurants and tavernas in Greece. There are many variations, however, the basic ingredients are the same: shrimp, feta, and tomato sauce baked in the oven.
You can serve this with peeled shrimp or with the shell (and the head) depending on what kind of dish you want to present to your guests. For me, I like to peel the shrimp, especially if I have guests over. If you are going to peel them, at least leave the tail on for a better presentation. This recipe included two kinds of shrimp today: Colossal wild Gulf of Mexico shrimp, and small wild Argentian Red shrimp. Each provides its own unique taste and texture.
The basic ingredients as I said are shrimp, feta, and tomatoes. You can use both white wine, and Ouzo, or you can omit the ouzo. Use fresh tomatoes instead of tomato puree and tomato paste. However, don’t substitute the Feta cheese for anything else, because then you will not have Shrimp Saganaki.
The steps are fairly easy and quick. The idea is that you must prepare your sauce first. Since shrimp are quick to cook, and of course cooking times vary based on whether or not you cook the shrimp with the shells on, or off. You allow the sauce to cook on the stove top and reserve the baking for cooking the shrimp and melting the Feta cheese.
- Saute your onions in olive oil over medium-high heat. Then add your salt, pepper, Aleppo pepper flakes (or paprika).
- Add your parsley, oregano, and continue to sauté.
- Add your tomato puree, tomato paste, and water. Then add your wine and Ouzo.
- Now add your shrimp and mix until all the shrimp are covered and coated with the tomato sauce.
Traditionally you would eat this with bread, whilst sipping Ouzo in a Taverna overlooking the Aegean Sea. However, on keto, you can’t really have bread unless you serve this with some low-carb tortillas, Keto buns, or Keto-style bread. You could serve it with a cauliflower mash, or just a side salad of Romaine lettuce with my Greek vinaigrette dressing.