Shrimp Saganaki

Shrimp Saganaki with sauteed Kale flowers

Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

Serves 2.

1/4 medium/large onion (any color), chopped
3 cloves garlic, chopped
1 (14oz) can diced tomatoes
1 Tbsp balsamic vinegar
Parsley, Rosemary, and Thyme (fresh or dried, to taste)
Salt and Pepper

1/2 pound shrimp, peeled and deveined
Kaseri cheese, sliced thin (can substitute your favorite mild melting cheese, like mozzarella or provolone)

Preheat oven to 400F.

Make tomato sauce with first 8 ingredients:
- Sautee onions and garlic
- Add tomatoes and balsamic vinegar
- Add spices
- Simmer until most of liquid is gone

Add shrimp to tomato sauce. Cook until shrimp is no longer translucent (1-2 mins at most).

Put tomato sauce / shrimp mixture into casserole dish. Cover with slices of cheese.

Bake in oven until shrimp are fully cooked and cheese is melted (5-10 minutes).

Serve and enjoy!

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shrimp saganaki

I made this last night...not only is it is easy, quick and most of the ingredients are on hand in most kitchens....

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