Skillet Shrimp Saganaki Recipe
I first tasted this dish in Greece and have been making it ever since. Sometimes you will see this dish made with ouzo; I use fennel to get that hint of liquorice, its signature taste. (If fennel is not your thing, leave it out.) Super easy to make as a weeknight meal served with a good chunk of crusty bread or rice, it also works well as part of a larger buffet or mezze meal. Try to make this dish with a cast iron pan, it tastes so much better. Feel free to replace the shrimp with 2 lbs skinless white fish.
Ingredients
- ¼ cup extra virgin olive oil
- 1 small fennel bulb, diced small or sliced in
- thin slivers (about 1½ cups chopped)
- 2 cloves garlic, minced
- ¼ cup white wine
- 1 small can (14 oz/400 g) chopped
- tomatoes or canned cherry tomatoes
- (you can also use 2 cups fresh cherry
- tomatoes, halved)
- Kosher salt and plenty of freshly ground
- pepper
- ½ cup bread crumbs*
- 3 tbsp chopped fresh parsley
- ¼ lb/115 g greek feta (about ¾-1 cup
- crumbled)
- 1½-2 lb large shrimps (16/20 size), peeled
- and deveined OR 1½ lb firm white fish
- (cod, halibut) or salmon (skin removed),
- cut into serving sizes
Instructions
- 1
Position rack in the centre of the oven, take the shrimp or fish out of the fridge. Preheat oven to 425˚F.
- 2
Heat 2 tbsp of the oil in a 12-inch oven-proof skillet. Add the fennel and cook until softened and beginning to brown, about 7-10 minutes.
- 3
Add the garlic, cook for about 1 minute. Add the wine, let it boil. Add the tomatoes and all the juices, then rinse the can of tomatoes with about ½ cup water and add that to the pan. Let this mixture cook for about 5-10 minutes on a simmer. Add salt and pepper, taste and adjust. Spread it evenly over the bottom of the pan.
- 4
In the meantime, in a medium-size mixing bowl, mix together the bread crumbs, parsley and crumbled feta. Drizzle the remaining olive oil and mix again.
- 5
Arrange the shrimp/fish in a single layer over the tomato mixture and sprinkle the bread crumb/feta mixture over top.
- 6
Bake in the oven for 15-18 minutes.
- 7
Serve hot! Serves
- 8
*I buy regular bread crumbs, but making your own from stale bread (grind them coarsely) would be better. Don’t use panko; this recipe is not the right place for it. Make Ahead Tip: You can make the sauce (up until the end of step 3) well in advance (only take the shrimp/fish out of the fridge about 30-45 minutes before baking it).
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Skillet Shrimp Saganaki?
This Skillet Shrimp Saganaki recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 19 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this skillet shrimp saganaki ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.