Best 3 Easy Greek Shrimp Saganaki With Feta Cheese Γαριδες Γιουβετσι Recipes

Indulge in the vibrant flavors of the Mediterranean with our delightful Greek Shrimp Saganaki recipe. This classic dish showcases succulent shrimp simmered in a rich tomato sauce, infused with aromatic herbs and spices. The tangy feta cheese adds a creamy, salty dimension, while the addition of fresh lemon juice brightens up the flavors. Serve this flavorful shrimp saganaki as an appetizer or main course, paired with crusty bread for dipping.

In addition to the classic shrimp saganaki recipe, we offer variations to suit diverse preferences and dietary needs. For seafood lovers, try our tantalizing Calamari Saganaki, where tender calamari takes center stage. Vegetarians will delight in our flavorful Mushroom Saganaki, a hearty and savory dish packed with earthy mushrooms. And for those seeking a low-carb option, our Keto Shrimp Saganaki is a perfect choice, featuring a delicious sauce made without flour.

Check out the recipes below so you can choose the best recipe for yourself!

EASY GREEK SHRIMP SAGANAKI

Easy Greek Shrimp Saganaki image

This quick and Easy Greek Shrimp Saganaki is a delicious dish perfect for sharing with friends or family - enjoy with fresh crusty bread!

Provided by Monika Dabrowski

Categories Dinner Lunch Main

Time 40m

Number Of Ingredients 12

Ingredients

20 large raw shrimp (peeled)
4 large very ripe tomatoes (finely chopped)
3 tbsp tomato paste
1 medium onion (finely chopped)
3 garlic cloves (finely chopped)
80 g feta cheese
2 tbsp green olives (finely chopped)
2-3 anchovy fillets (marinated in oil, finely chopped (about 1 tablespoon))
3 tbsp olive oil (plus more for drizzling)
5 tbsp white wine
Sea salt and pepper to taste
Fresh parsley for garnish

Steps:

In a medium size skillet/heavy duty pan heat up 3 tablespoons of oil, add the garlic and onion and fry over a medium/low heat for 3-4 minutes, stirring often. Add the wine and continue frying for 2-3 minutes.
Add the tomatoes, tomato paste, olives, anchovies, stir and cook over a medium heat for about 20 minutes or until the mixture has thickened, stirring often.
Remove from the heat, stir in the shrimp and 2 quarters of the feta, crumble the remaining feta over the top, drizzle with a little oil and slide under a grill, if possible, for about 5 minutes (alternatively don't remove the pan from the heat, stir in the feta, shrimp and cook for 3 minutes - ensure the shrimp is pink before serving)
Season with pepper and some salt (if needed), sprinkle fresh parsley over the top and serve with fresh crusty bread.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 12 g, Protein 11 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 95 mg, Sodium 624 mg, Fiber 3 g, Sugar 7 g, Calories 246 kcal

EASY GREEK SHRIMP SAGANAKI WITH FETA CHEESE (Γαριδες Γιουβετσι)

Easy Greek Shrimp Saganaki with Feta Cheese (Γαριδες Γιουβετσι) image

An easy appetizer to make as part of a Greek meze spread

Provided by Marilena Leavitt

Categories Appetizer

Time 25m

Yield serves 6

Number Of Ingredients 11

Ingredients

4 TBSP. olive oil
½ med. onion, finely chopped
3 med. cloves of garlic, minced
3 med. very ripe, fresh tomatoes, seeded & chopped
¾ tsp. sea salt
¼ tsp. freshly ground pepper (or more)
¼ cup dry white wine
2 TBSP. tomato paste
3 TBSP. flat leaf parsley, finely chopped
1 lb. large raw shrimp, tails on, shelled & deveined (about 30 shrimp/lb.)
3-4 oz. Greek feta cheese, crumbled (this comes to about ¾ of a cup)

Steps:

Preheat oven to 400˚F.
Heat an ovenproof skillet, (cast iron pan would work great here) over medium heat. Add the olive oil and then stir in the onion. Cook for about 4 minutes and then add the garlic and cook for another minute or so, until the garlic is soft. Next, stir in the tomatoes, season with salt and pepper and cook for another 5 minutes, crushing them with the back of a wooden spoon. Stir in the wine and tomato paste (if using--see note) and cook for 5 minutes more, until sauce is reduced and the alcohol has evaporated. Add the shrimp and the parsley and continue to cook, stirring from time to time, until the shrimp just begins to turn pink, about 2 to 3 minutes.
If you do not use an ovenproof skillet, transfer the mixture to a casserole dish and crumble the Feta cheese over the top. Place in the hot oven on the medium rack. Bake until the cheese has melted and the sauce has thickened, about 10 minutes.
Serve with plenty of crusty bread to sop up the sauce!

GREEK RICE AND SHRIMP BAKE WITH FETA CRUMB TOPPING

Greek Rice and Shrimp Bake With Feta Crumb Topping image

This Greek spin on the classic baked rice casserole calls for shrimp, but chicken can also be used. Cut three large boneless chicken breasts into cubes and brown first in oil in a hot skillet before adding to cooked rice. If you plan on doubling the recipe, use 2 1/2 cups (625 mL) rice and only 4 1/2 cups (1.125 L) stock. From Food and Drink.

Provided by Leslie

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2 cups chicken stock
1 bay leaf
1 tablespoon butter
1 teaspoon lemon juice
1 1/4 cups long-grain white rice
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, finely chopped
2 teaspoons dried oregano leaves
1/4 teaspoon hot red pepper flakes (to taste)
2 large tomatoes, seeded and chopped
1 large red bell pepper
1 lb large raw shrimp, peeled and deveined, tails removed
3/4 cup soft fresh breadcrumb
3/4 cup crumbled feta
2 tablespoons chopped fresh parsley

Steps:

Place stock and bay leaf in a medium saucepan and bring to a boil.
Add rice; return to a boil.
Reduce heat, cover and simmer for 20 minutes or until rice is just tender.
Add lemon juice, butter and 1/2 the oregano.
Stir well and remove from heat, let cool to room temperature.
Remove bay leaf.
Heat oil in a large nonstick skillet over medium heat.
Cook onion, garlic, hot-pepper flakes and the rest of the oregano , stirring, for 4 minutes or until softened.
Add tomatoes and red pepper; cook for 3 minutes until softened.
Stir in rice and spread in a greased 10-cup shallow casserole dish. If making ahead, cover and refrigerate.
Preheat oven to 375°F.
Bury shrimp in rice.
Combine bread crumbs, feta and parsley in a bowl; spread over rice.
Bake in oven for 25 to 30 minutes until shrimp are pink and topping is light golden.

Tips:

Use fresh shrimp: Fresh shrimp have a sweeter and more delicate flavor than frozen shrimp.
Clean the shrimp properly: Make sure to remove the shell, head, and tail from the shrimp. You can also devein the shrimp if desired.
Use a large skillet: A large skillet will help to prevent the shrimp from overcrowding and cooking unevenly.
Cook the shrimp in batches: If you are cooking a lot of shrimp, cook them in batches to prevent them from overcrowding the skillet.
Do not overcook the shrimp: Shrimp cook quickly, so be careful not to overcook them. Overcooked shrimp will be tough and rubbery.
Add the feta cheese at the end: Feta cheese is a delicate cheese that can easily be overcooked. Add it to the skillet at the end of the cooking process to prevent it from melting completely.
Serve the shrimp saganaki immediately: Shrimp saganaki is best served immediately after it is cooked. The shrimp will become tough and the sauce will thicken if it is allowed to sit for too long.

Conclusion:

Shrimp saganaki is a delicious and easy-to-make Greek dish that is perfect for a quick and easy weeknight meal. The shrimp are cooked in a flavorful tomato sauce with feta cheese, and the dish is served over rice or pasta. If you are looking for a new and exciting way to cook shrimp, give shrimp saganaki a try.