Garides saganaki is a beloved Greek taverna dish β shrimp simmered in a garlicky tomato sauce, finished with crumbled feta that melts slightly into salty, creamy pockets throughout the pan. Traditionally served with crusty bread for scooping, this version spoons the same sauce and shrimp over rice, turning a shared appetizer into a complete dinner. The sauce depends on a good, slow tomato reduction, cooked down with plenty of garlic and a pinch of chile flakes until it thickens and deepens in flavor before the shrimp go in β added only in the last few minutes since they cook fast and turn rubbery if left too long. Ouzo, a Greek anise-flavored spirit, is a traditional addition that some versions include, adding a subtle background aroma when it simmers off. Feta is added at the very end and only briefly warmed through so it stays in distinct crumbled pieces rather than fully melting into the sauce, preserving its salty, tangy bite against the sweetness of the tomato.
Serves 4
Heat olive oil in a wide pan over medium heat. Add garlic and cook 30-45 seconds until fragrant but not browned.
Add crushed tomatoes, red pepper flakes, oregano, and salt. Simmer 12-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.
Stir in ouzo and simmer 2 minutes to let the alcohol cook off and the anise aroma infuse the sauce.
Nestle the shrimp into the sauce and simmer 3-4 minutes, turning once, until just pink and opaque throughout.
Scatter crumbled feta over the top and let it warm through for 1 minute without fully melting.
Spoon generously over cooked rice and scatter fresh parsley over the top before serving.
Simmer the tomato sauce until it genuinely thickens and darkens before adding the shrimp β a thin, watery sauce won't cling properly.
Add the shrimp only in the final few minutes; they need very little cooking time and turn rubbery if simmered too long in the sauce.
Add the feta at the very end and don't stir too vigorously β it should stay in distinct crumbled pockets, not melt completely into the sauce.
Skip the ouzo entirely if you don't have it; the dish is still authentic and delicious without it.
Add a splash of white wine instead of ouzo for a different but equally traditional variation.
Serve over orzo pasta instead of rice for an even more traditional Greek presentation.
Refrigerate up to 2 days in an airtight container. Reheat gently on the stovetop over low heat; avoid overcooking the shrimp during reheating, which turns them tough.
Saganaki refers to the small two-handled pan traditionally used to cook and serve this dish in Greek tavernas, and the shrimp version is a coastal specialty found throughout the Greek islands, often listed on menus as garides saganaki.
Yes, simply omit the ouzo β the dish will taste slightly less complex but is still a complete, authentic saganaki.
This happens if the feta is stirred too much or added too early while the sauce is still very hot β add it at the end and stir gently, just once or twice.
A splash of Pernod or another anise-flavored spirit works, or simply leave it out for a milder tomato flavor.
Per serving (380g / 13.4 oz) Β· 4 servings total
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