Shrimp Saganaki (With Tomato Sauce + Feta Cheese)

4.67 from 6 votes

A delicious, saucy, and cheesy Greek appetizer that you won't be able to stop the bread-dipping!

Prep Time20

Cook Time30

Course: Appetizer

Cuisine: Greek

Keyword: cheese, feta, seafood

Servings: to 4 people

Calories: 461kcal

In a small saucepan heat a good splash of olive oil over medium-high heat. Add the onion, pepper, and garlic, and cook until softened.
Add the diced tomatoes, a pinch of sugar, season with a little bit of salt.
Cook stirring occasionally until the tomato starts to drain completely and looks like it's about to stick at the bottom of the saucepan. Then stir in the passata.
Cook for a minute more and then pour 2 cups of water wait until it starts to boil again. Season with freshly ground pepper, and add the bay leaf. Turn heat to medium and simmer for approx. 15-20 minutes or until sauce thickens.

Clean and devein the shrimp leaving only one small shell at the top to hold the head in place and a small shell at the bottom to hold the tail. Cut the shrimp's mustaches with a pair of scissors.
NOTE: You may remove the heads completely if you wish.
Heat a splash of olive oil in a non-stick pan over high heat. Add sear the shrimps about a minute on each side.
Add the splash of brandy and flambe (set alight briefly if you own a gas stove), or simply wait until the alcohol evaporates completely.
Add the sauce to the pan and turn the heat to medium. Add a splash of water if the sauce has gotten too thick. Simmer for 4-5 minutes. Flipping the shrimp at least once.
Then turn the heat off and stir in the parsley and feta cheese. Leave the pan on the stove until feta cheese softens. And you're ready to serve!