Greek Shrimp Saganaki
Shrimp Saganaki, also known as Garídes Sagináki, is a classic, well-loved Greek appetizer or meze that is a staple on tavern menus in Greece. It’s prepared by cooking large shrimp or prawns in a small frying pan in a spicy tomato sauce. Inspired by his recent trip to Greece, Chef Jim May has put a Papapietro Perry twist on this beloved dish by infusing it with our delicious and award-winning 2020 Russian River Valley Pinot Noir.
Ingredients and Directions
- 2 T. olive oil
- 1 c. shallot, peeled and diced, or 1 medium red onion peeled and diced
- 4 cloves garlic, minced
- 1 fresh fennel bulb, halved and sliced thin across the grain
- 1 28-oz can diced tomatoes
- 1/3 c. dry red wine
- ½ t. fennel seeds (optional)
- ½ t. ground cumin
- 1 t. dried oregano or 2 t. fresh chopped
- ½ t. dried red pepper flakes
- 1 ½ lbs. jumbo shrimp (21-25), peeled and deveined, tail removed if desired
- ½ c. kalamata olives, pitted and halved
- Salt and pepper to taste
- 1 T. fresh lemon juice
- 4 oz feta cheese, crumbled
- 2 T. mint, chopped
Heat oil in a large skillet over medium heat. Add shallots and garlic and cook until soft, about 5 minutes. Add fennel, tomatoes (with liquid), red wine, fennel seeds, cumin, oregano and red pepper flakes.
Reduce heat to medium low and simmer for 20 minutes.
Take pan off heat. Add shrimp and olives to tomato mixture, covering the shrimp in the sauce. Return to heat and simmer on stove over medium heat for 5-7 minutes, until shrimp are pink and just done. Remove from heat and check salt and pepper. The olives and feta will add salt so don’t add a lot. Top with lemon juice, feta cheese and chopped mint.
Serve on its own or on a bed of cooked orzo.