From the Castle Kitchen: Shrimp Saganaki

By: Jamie Patterson Chojnacki

If you’ve been to Greece, particularly the islands, chances are good that you’ve enjoyed a small pan of flambéed Shrimp Saganaki (Garides saganaki, or Γαρίδες σαγανάκι) at some point. 

Most likely, this was had back at the taverna, during the afternoon post dip-in-the-Mediterranean, and paired with a glass of chilled-to-perfection white wine.

And, while my mother was born in Greece, this is not a dish native to her mountainous Laconia, nor Spartan homeland. As such, I did not grow up with dishes like this. Rather, I discovered it much like many - as a tourist. Alas, it was love at first bite.

Since I cam not in Greece as often as before, I make this at home to remind me of the Mediterranean that beckons. But, I changed a few things. First, I substitute shrimp local to the Mediterranean for Black Tiger which are readily available at the grocer. Next, I omitted the Feta normally incorporated in this dish because, I found that the Tomato sauce and shrimp are the star of the show and the Feta is just not necessary. 

These tweaks make it notably lighter, and exceptionally fresh tasting. And, in this version, you will taste the South of Europe with every bite. Promise.

Kalo Orexi! (Bon Appetit, in Greek)

Garnishing with fresh thyme and a squeeze of lemon does wonders for shrimp saganaki

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Shrimp Saganaki 

with a squeeze of lemon, and an airy slice of bread to soak up all of the saucey goodness

Serves 2-4 (two mains, or four starters)

Note: weight given in ( ) is not to be confused with volume

Tomato Sauce

• 2 tablespoon (30 ml) bio, single source olive oil

• 1 pink onion, or 4 shallots, finely chopped

• 2 garlic cloves, pressed or smashed into a paste

• 1 can (430 g) whole peeled tomatoes

• 2 tablespoons (30ml) tomato paste

• 1 pinch of dried oregano, we use a bio mountain variety from Greco products

• 1 shot Ouzo (30 ml)

• 1 teaspoon peperoncino flakes (optional)

• 1 liberal pinch of sea salt, we used Maldon flakes

• fresh cracked pepper

Shrimp

• 10 - 12 Tiger Shrimp, for ease of prep you can buy these already de-headed, and de-veined

+ extra olive oil for frying pan

Garnish

• fresh herbs, like thyme or parsley

• bio lemon, fresh-squeezed

TIP: Assuming your shrimp are frozen (don’t buy pre-cooked), there is no need to de-thaw overnight. Instead, defrosting 15 minutes before cooking, will do. Place shrimp in a large container and fill it to the brim with cold tap water. Add a tablespoon of sea salt to the container. When thawed, remove shells and place shrimp on a kitchen towel to wick excess moisture before cooking.

Over medium heat (for us this is 5), sauté the onion and garlic in the olive oil for 5-7 minutes until soft and translucent. Add the tomato paste and stir.

Over the pan, crush plum tomatoes in your hands, adding in batches until jar is empty. Stir regularly and cook for an additional 15 minutes.

Add oregano, ouzo, and peperoncino flakes. Continue for another 5 minutes to allow ouzo to cook off, stirring occasionally. Add salt and pepper. Reduce heat to medium-low (for us this is 3-4).

In another pan, add olive oil for sautéing shrimp (about 15-22 ml), or a table spoon or so Over medium heat (for us this was 6), add shrimp to pan one at a time and let cook, about 2 minutes per side. When done, add to the tomato sauce, stirring to coat.

Taste the sauce and adjust the salt, pepper, and lemon juice to your preference.Place in bowls or plates and garnish with lemon, fresh squeezed and herbs of choice; thyme is particularly nice.