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Garída Saganaki

Garída Saganaki

In Greek restaurants throughout the US, the “saganaki” most often found on menus is a pan-seared Cretan graviera cheese appetizer that arrives at your table in brandied flames as diners and servers alike shout “Opa!” This saganaki recipe, traditionally served in seaside tavernas throughout Greece, comprises fresh shrimp, tomatoes, and feta cheese that are roasted together in a small, two-handled sauté pan called a saganaki or sagani. Any oven-safe sauté pan can be used instead.
Servings 4 people


  • 1 pound raw large shrimp (16 to 20 count) peeled and deveined
  • 1/4 cup extra virgin olive oil divided
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon crushed red pepper flakes according to taste
  • 1/2 teaspoon sweet paprika
  • 2 lemons
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1 tablespoon hot water
  • 1 small red onion
  • 2 cups cherry tomatoes on the vine
  • 1/4 cup dry white wine
  • 4 ounces Greek feta cheese
  • 2 tablespoons roughly chopped parsley
  • 2 tablespoons roughly chopped mint
  • Crusty bread for serving


  • Preheat oven to 425°F. Toss shrimp with garlic, oregano, crushed red pepper flakes, paprika, half teaspoon salt, and 2 tablespoons olive oil. Set aside.
  • Zest and juice one lemon. Cut second lemon into wedges and set aside. Combine lemon juice, zest, vinegar, honey, half teaspoon salt, and 1 tablespoon hot water in a small bowl. Place half of sliced onion in brine and set aside to pickle.
  • Arrange cherry tomatoes and remaining onion in an 8-inch oven safe sauté pan, drizzle with remaining olive oil and white wine, and toss. Arrange shrimp around tomatoes in a single layer. Crumble feta cheese over top, and roast until shrimp are opaque and tomatoes begin to burst, 12 to 15 minutes. Remove pan from oven.
  • Drain liquid from pickled onions. Scatter onions and herbs over dish, and serve hot with crusty bread and lemon wedges.

Christine Burns Rudalevige

Christine Burns Rudalevige has been a working journalist for 30 years and has considered cheese her favorite food group for even longer. Ten years ago, when she attended culinary school, one of her goals was to write for culture.

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