Calliope's Real Greek Food

cooking & stories in my Brooklyn kitchen

Shrimp with tomatoes and feta cheese

{garides saganaki}


Once the Great Lent starts, the Greeks abstain from meat and its products, dairy and fish. However, various types of shellfish without backbones are allowed.

This is an amazing lent dish! It is usually served in fish taverns as an appetizer and it is perfect with fresh, crusty bread and a glass of ouzo. The word may sound Japanese, but ‘saganaki’ actually takes its name from the small, two handled heavy bottomed frying pan, ‘sagani’. The most common traditional Greek recipes cooked in a ‘sagani’ are mussels, shrimp and cheese. 

Preparation Method

1.     Peel, clean and devein the shrimps, leaving the head and tail on

2.     Prepare the sauce; in a pan, sauté the onions and garlic for 3-4 minutes and add the tomatoes, salt, pepper, paprika. Simmer until the sauce thickens, about 15 minutes

3.     Once ready, use an oven safe skillet to place the shrimps and pour the sauce on them

4.     Cut the feta cheese in small cubes and add it in the skillet with the peppers if using

5.     Finish the dish in a preheated oven at 400F for about 15 minutes until the cheese melts

6.     Top with chopped parsley and serve hot with fresh bread


-       12 medium prawns, preferably fresh

-       ½ pound Greek feta cheese

-       1 pound grated tomatoes (or tomato puree)

-       1 small white onion, grated

-       3 tbsp. chopped parsley

-       2 long sweet green peppers (optional)

-       1 clove garlic, chopped

-       4 tbsp. extra virgin olive oil

-       ½ tsp. paprika

-       salt & pepper





Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serves: 4