Name: Thessaloniki Harbour Garides Saganaki (Γαρίδες Σαγανάκι)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings as a main dish, or 6 as a meze
Cuisine: Greek
Ingredients: 600g large raw shrimp, peeled and deveined, tails left on if liked; 60ml extra virgin Koroneiki olive oil; 1 medium yellow onion, finely chopped; 3 garlic cloves, thinly sliced; 1 small red chilli, finely chopped, or 1/2 teaspoon dried chilli flakes; 120ml dry white wine; 30ml ouzo; 500g ripe tomatoes, grated, or 400g canned crushed tomatoes; 1 tablespoon tomato paste; 1/2 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon dried Greek oregano; 180g Greek feta, crumbled into large pieces; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon chopped fresh dill; 1 lemon, cut into wedges, for serving; Country bread, for serving

Question 1

How do you keep shrimp tender in garides saganaki?

Accepted Answer

Keep shrimp tender in garides saganaki by adding 600g large raw shrimp only after the tomato sauce is thick and glossy. Cook the shrimp on the stovetop for 2 minutes, then bake at 220C for 5 to 7 minutes until just opaque.

Question 2

Can I make shrimp saganaki without ouzo?

Accepted Answer

Yes, make shrimp saganaki without ouzo by leaving out the 30ml ouzo and using the 120ml dry white wine alone. Do not replace ouzo with a sweet liqueur. This Greek shrimp dish needs brightness in the tomato sauce, not sweetness or perfume.

Question 3

What kind of feta is best for garides saganaki?

Accepted Answer

Greek sheep's milk feta, or sheep-and-goat milk feta, is best for garides saganaki. Use 180g feta crumbled into large pieces so it softens in the oven without disappearing. Soft salad cheese melts into the tomato sauce and makes the pan muddy.

Question 4

Can I make garides saganaki ahead of time?

Accepted Answer

Make the tomato sauce for garides saganaki up to 1 day ahead and chill it. Reheat the sauce until thick and bubbling before adding raw shrimp. Peel and devein the shrimp up to 6 hours ahead, but keep them refrigerated and unsalted until cooking.

Question 5

How do I know when shrimp saganaki is done?

Accepted Answer

Shrimp saganaki is done when the large shrimp are just opaque, the Greek feta has softened, and the tomato sauce bubbles thickly around the edges of the pan. After 2 minutes on the stovetop, bake at 220C for 5 to 7 minutes.

Question 6

What should I serve with garides saganaki?

Accepted Answer

Serve garides saganaki straight from the hot saganaki pan with lemon wedges and country bread for the sharp tomato-feta sauce. A bitter green salad and chilled dry white wine or ouzo balance the richness from Koroneiki olive oil and Greek feta.

Culinary Explorer

Thessaloniki Harbour Garides Saganaki (Γαρίδες Σαγανάκι)

Ingredients

large raw shrimp (garides)

extra virgin Koroneiki olive oil

yellow onion

Where cooking meets culture.

Ingredient	Quantity
large raw shrimp (garides)peeled and deveined, tails left on if liked	600g
extra virgin Koroneiki olive oil	60ml
yellow onionfinely chopped	1 medium