Greek Shrimp Saganaki Rice

About This Recipe

Garides saganaki is a beloved Greek taverna dish — 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 — 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.

Ingredients

Serves 4

• 500 glarge shrimp(peeled and deveined)
• 3 tbspolive oil
• 5 clovesgarlic(minced)
• 1 can (14oz)crushed tomatoes
• 0.25 tspred pepper flakes
• 2 tbspouzo(optional)
• 1 tspdried oregano
• 2 cupscooked white rice
• 150 gfeta cheese(crumbled)
• 0.25 cupfresh parsley(chopped)
• 1 tspfine sea salt

Instructions

1. 1

   Build the tomato sauce

   Heat olive oil in a wide pan over medium heat. Add garlic and cook 30-45 seconds until fragrant but not browned.

2. 2

   Simmer the sauce

   Add crushed tomatoes, red pepper flakes, oregano, and salt. Simmer 12-15 minutes, stirring occasionally, until the sauce thickens and deepens in color.

3. 3

   Add ouzo if using

   Stir in ouzo and simmer 2 minutes to let the alcohol cook off and the anise aroma infuse the sauce.

4. 4

   Cook the shrimp

   Nestle the shrimp into the sauce and simmer 3-4 minutes, turning once, until just pink and opaque throughout.

5. 5

   Add the feta

   Scatter crumbled feta over the top and let it warm through for 1 minute without fully melting.

6. 6

   Serve

   Spoon generously over cooked rice and scatter fresh parsley over the top before serving.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions