This Saganaki Shrimp recipe is made with succulent shrimp, saucy tomatoes, bold Mediterranean spices and briny feta all baked together until bubbly and melty and delicious.
Welcome to Day 5 of Seafood Week. This week has been a blast. I’ve loved seeing all my bloggy friends share their seafood recipes with my readers.
Today’s special guest is Isabelle fo Crumb. She is a very dear friend of mine. Izz is a supremely talented cook plus she’s wickedly funny which you all know I love. She’s also my foodie adventure buddy. I love to take little trips up to Toronto to hang out with her. We’ve done the farmers market, cooking shows, and eaten out at awesome restaurants. We even wandered the mall one day and hit up foodie stores I don’t have locally. I cannot wait for my next trip up to Toronto. It seems like forever and a day since I’ve gotten to hang out with this lovely lady.
What I love the most about Izz is how approachable her cooking style is. You see her beautiful photos and it makes you wonder if you can pull off the dish at home. I am here to assure you that you can. Izz is a pro at recipe development, her recipes are easy to follow and make, yet super complex in flavour. I’ve never had one fail and I’ve tried many of her recipes. They are always spot on. I like that trust factor I get when making her recipes.
She’s one of the most interesting people I’ve had the pleasure of meeting. I love talking to her, every time we chat I learn something new. Izz knows her way around food and the reasons why things work and don’t. I don’t have foodie friends in my area so when I get to hang with Izz it’s a lot of food talk, plus life stuff. We always have a blast together. I know you will have a blast getting to know her. Please welcome Isabelle of Crumb.
I’m so excited to be guest-posting for the lovely Miss Lunie today.
The last time I wrote a guest post for her, it involved one of her favourite things: Turtles.
Seafood doesn’t exactly work with chocolate and caramel, though, so I decided to make one of my favourite things instead.
I mean, it’s not like Kim can eat seafood (not unless she has a death wish, anyway), so at least one of us gets to be happy this way.
More specifically, I decided to make her some Saganaki Shrimp, which is quite possibly my most favourite Greek restaurant dish ever. (Well, except for the flaming cheese, but that doesn’t involve any seafood.)
I mean, what’s not to love here? It’s a pan full of succulent shrimp, saucy tomatoes, bold Mediterranean spices and briny feta all baked together until bubbly and melty and delicious. All you need is your favourite starch to round this out into a full meal and soak up all that saucy goodness, whether it’s a crusty baguette or pillowy pitas or a fully rice pilaf. Oh, and maybe a Greek salad, if you want to pretend you’re eating healthy.
I suppose you can even throw in some flaming cheese, though I don’t recommend trying that at home.
Honestly, it’s a shame that Kim can’t have any of this deliciousness. Being the good friend that I am, though, I’m more than willing to eat her share. I’m a giver like that.
Other Seafood Week Posts:
Movita Beaucoup’s Lobster Pasta Salad
Cooking in Stilettos’ Coconut Almond Crusted Cod
Dinners, Dishes and Desserts’ Brown Butter Seafood Risotto
Crazy Foodie Stunts’ Braised Salmon with Mushrooms, Potato Purée and Watercress
Places to stalk Cravings of a Lunatic!
Facebook ~ Twitter ~ Pinterest
Instagram ~ YouTube ~ Kiss My Smoke
Saganaki Shrimp
Ingredients
- 1 tbsp olive oil
- ½ cup diced red onion
- 2 cloves garlic minced
- ¼ cup ouzo
- 1 can 14.5 oz diced tomatoes
- ½ tsp dried oregano
- ½ tsp dried red pepper flakes
- Pinch salt
- 1 lb raw shrimp peeled and deveined
- 2 tbsp finely chopped parsley plus more for garnish
- ½ cup crumbled feta cheese
Instructions
- Preheat oven to 425°F.
- In a large oven-proof skillet set over medium high heat, saute the onions in olive oil for 5 minutes or until soft and translucent. Add the garlic and cook for 1 minute longer or until fragrant. Pour in the ouzo, and simmer for 2-3 minutes, or until reduced by half.
- Stir in the tomatoes, oregano, red pepper flakes and salt. Bring to a boil, then reduce the heat to low and let simmer for 7-10 minutes or until thickened. Remove from heat, then stir in the shrimp and parsley, and crumble the feta overtop.
- Transfer the pan to the preheated oven, and bake until the shrimp are cooked through and the mixture is bubbly, about 12-15 minutes.
- Note: If you don’t have ouzo, use sambuca, Pernod, or any other anise-flavoured liqueur instead. Don’t have any anise-flavoured liqueur kicking around, or just really hate that licoricey taste? White wine will do nicely in a pinch, too.
Notes
Thank you so much to Isabelle for doing me this huge favour today. I am so lucky to have such amazing foodie friends in my life. They worked their butts off this week so I could lounge around on mine and take some much-needed time off. I am ever grateful.
More embarrassing photos of our fishing and canoe adventures from my childhood:
My Dad, My Aunt and myself canoeing. I’d try to explain the earrings but some things can’t be explained.
This is one of my favourite photos of my Dad:
I absolutely love this photograph of my Dad. This is him doing what he loved to do.
Today is laundry day, or as I like to call it, “watch Netflix all day and only actually fold 3 towels” day. I’ve got a mountain of washed but unfolded clothes that need my attention in a big, bad way. We’ll see how much actually gets done. At this point it would be easier to through in the towel and go buy all new clothes.
Make sure you swing by Isabelle’s blog Crumb to say hello. While you are there stalk the heck out of her. You can follow her blog, and also follow her on Facebook, Twitter, Instagram and Pinterest. My vote is to follow her every place you can. More of Izz is a good thing, trust me.
Seafood Week continues tomorrow with another amazing recipe, the last for this round of Seafood Week. Don’t fret though, I’ll be bringing you another week of seafood recipes next month. In the meantime feel free to cruise around this week’s recipes.
Toodles and smoochies! xx
movita beaucoup says
First, this shrimp sounds freakin’ amazing. I adore shrimp. ADORE it. Throw in some tomatoes and feta? Money. Also, I adore Isabelle. ‘Nuff said.
Second, fancy earrings in a canoe? CLASSY.
Kim Beaulieu says
Ha, I love your comment way too much.
I know right. I was looking back at all the camping and fishing pics thinking what a tool I was. Who wears makeup and earrings to fish. Um, oh yah, I do. >dork<
Carol at Wild Goose Tea says
I love the recipe, but more than that I love your generous from the heart comments about ‘Miss Crumb’. I have just begun following her blog as I have yours. So far its been a pleasure with both of you.
Kim Beaulieu says
Thanks so much Carol. Izz is good people. I totally dig her.
Tina Muir says
Yum! That looks great! Love the addition of feta in there! Delicious post run meal 🙂
Kim Beaulieu says
It’s such a great recipe. Isabelle is a seafood genius. And just a genius in general.
Liz says
These old photos crack me up! I remember wearing the same sort of get ups and feeling very hip! Love Izz’s shrimp…it sounds amazing!
Kim Beaulieu says
Ha, we thought we were so fly right.
I am so in love with this. It’s just such a great recipe.
foodwanderings says
I don’t eat shrimp but boy is his dish tempting?! We’ve got allergies and some other restrictions but the sauce and presentation look awesome.
Kim Beaulieu says
We’re the same, both me and my daughter are allergic. But this one is making me wish we weren’t. It is so rustic and pretty.
Amy @Very Culinary says
Oh! I posted a similar recipe years ago when I first started blogging, except mine also had baby peas in it. I loved that dish…this is a great reminder to make it again. And wait, what? Kim has a life-threatening allergy to shrimp? :/
Kim Beaulieu says
You totally should. Sometimes it’s nice to revisit old recipes. My daughter gets annoyed because I’m always doing new stuff, she likes the tried and true classics.
Yeppers, sad right. What kind of foodie is allergic to shellfish.
Paula - bell'alimento says
I’m so loving seafood week!
Kim Beaulieu says
Me too.
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
You are an amazingly giving person, Isabelle. I wish I was able to be giving as well and share that shrimp dish with you. It looks amazing! I love the canoeing photo, Kim. You look so happy.
Kim Beaulieu says
Ha, I love your comment girl. I had a good giggle.
I loved camping and canoeing, still do. We grew up going every year, it’s was the only time we were allowed to wild kids so we always loved it. Lots of great memories.
Angie says
I adore shrimp so I can’t wait to try this!
Kim Beaulieu says
I bet you’ll love it. Izz’s recipes are always fabulous.
Ramona W says
Shrimp is my favorite seafood to eat and one my kids love too. This looks great. I love that photo of you and your family in the canoe… so priceless. 🙂
Kim Beaulieu says
I think it’s cool your kids are into it. Lots of kids shy away from it.
Thanks so much. I always had a blast when we went canoeing. I love to fish.
Susan says
One of my favorite ways to eat shrimp! I usually make it more saucier and have a crusty loaf of bread with it but might just have to try it this way!
Kim Beaulieu says
Oh man that sounds so good. Crusty bread is my heart and soul.
Rebecca {foodie with family} says
Whoaaaaaa. I think this might be on my hubby’s birthday week meal list!
Kim Beaulieu says
You must try it and report back to us what you think. I predict he’ll love it. And happy early birthday to him.