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Παρασκευή, 28 Μαρτίου 2014



by.George Portokalakis


Saganaki is actually a shallow, two-handled skillet that is one of the most traditional cooking vessels in Greece. Saganaki is also the fried cheese (all kind of cheeses), made in the pan, which is one of Greece's most popular appetizers the feta cheese with tomato, pepper (sweet or chilli), oregano and olive oil, Saganaki is just Greece

For shrimp saganaki, we sauté the scrimps in a pan with tomatoes, chopped onion,  a little of wine, a little of caper, a little of parsley  and feta cheese, then serve it right out of the skillet with bread to soak up all the delicious juices.


4 tablespoon olive oil

1 medium onion, chopped

16 medium shrimp or half a pound of prawns

1/4 cup dry white wine

3 medium size red grated tomatoes

1 table spoon of caper

1/2 cup crumbled feta cheese

1/4 cup finely chopped parsley

Salt and pepper

Optionally: 1 chopped chilli pepper 


Preparing the shrimps or prawns

Put plenty of water in a large pot, bring to the boil and add the shrimps / prawns and boil them for 5-7 minutes. Remove the shrimp from the pot and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.

Preparing the Saganaki

Heat the olive oil in a sauté pan over medium-high heat, add the onion and cook until softened, but not brown. 

Add the grated tomato to the pan and let it simmer for a few minutes. 

Next step the shrimps or prawns to the pan, 

being careful not to overcook and toss in the sauce, Cook for five minutes and add salt, pepper, and one table spoon of caper to flavour it and give the extra taste. Add the wine. Simmer for couple of minutes. 
Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon 

and finely chopped parsley for extra taste and decoration.

Ingredient note: 
Shrimp is usually sold by the number needed to make 1 pound. For example, “6-8 count” means there will be 6 to 8 shrimp in a pound. Shrimp that size is usually labelled “jumbo.” Prawns work well in this recipe,as in Greece mainly are used prawns

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