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Shrimp Saganaki


[[ recipeID=recipe-9kzzqaub6, title=Naked Shrimp Saganaki ]]

Naked Shrimp Saganaki

Pan seared Naked Shrimp with Greek tomato sauce, fresh basil and feta cheese. Served over toasted Ciabatta bread.

Servings: 2


  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins




  • 2 Tbl. Vegetable Oil
  • ½ lb. Naked Shrimp, size 26/30 (P&D)
  • ¼ Cup Ouzo - Greek Liquor, Optional
  • ½ Cup Fresh Basil Leaves, rough chopped
  • ½ Cup Banana Peppers (from jar), rough chopped
  • ½ Cup Feta Cheese, ½ inch Cubed
  • ¼ Cup Fresh Italian Parsley Chopped
  • 2 Thick Slices of Toasted Ciabatta Bread
  • Extra Virgin Olive Oil

Greek Tomato Sauce

  • 4 Tbl. Vegetable Oil
  • 1 Cup Onion, Diced
  • 1 Tbl. Garlic, Chopped
  • 2 Tsp Fennel Seeds
  • 28 Oz. Can Crushed Tomatoes
  • 1 Cup Water
  • Pinch Sugar
  • 1 Tbl. Greek Oregano


Greek Tomato Sauce

  1. In a small saucepan, heat the oil over medium heat. 
  2. Add onion, garlic, oregano, and fennel seeds and sauté until fragrant without browning.
  3. Add crushed tomatoes, water, and sugar. Bring to a simmer.
  4. Allow to simmer and cook for 20 minutes, stirring occasionally.


  1. Start cooking shrimp 15 minutes before you're ready to eat!
  2. In a large sauté pan, heat the oil over medium high heat. 
  3. Add the shrimp in a single layer, evenly spaced, and cook for 3-4 minutes. Do not move shrimp until they are ready to flip.
  4. Flip shrimp with tongs and cook an additional 2-3 minutes. 
  5. Remove shrimp to a small plate and keep warm.
  6. Away from open flames, add the ouzo and allow to reduce by half. You may ignite the Ouzo if you feel comfortable with the procedure. 
  7. Add the tomato sauce, basil, and banana peppers.
  8. Bring to a quick simmer. 
  9. Add the shrimp back to the sauce and mix in feta cheese.
  10. Serve over Toasted Ciabatta Slices with a drizzle of EVOO.
  11. Enjoy!