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Feta and fennel enrich shrimp impossible to overcook
Milk Street Bowtie Shrimp with Feta Cheese (Garides Saganaki)

Shrimp with Feta Cheese (Garides Saganaki)

Appears in May-June 2018

30 minutes

Shrimp with Feta Cheese (Garides Saganaki)

Free

This classic Greek dish pairs plump, sweet shrimp with briny feta cheese. We added chopped Kalamata olives for added savoriness, as well as ground fennel seed for hint of anise flavor. Our preferred tomato for this recipe is Campari (or cocktail) tomatoes, as they tend to be sweet and flavorful year-round; they're larger than cherry tomatoes but smaller than standard round tomatoes and usually sold on the vine in plastic containers. We tried cherry and grape tomatoes but found their skins to be tough and unpleasant in the finished sauce. Chopped Peppadew peppers are an unconventional ingredient, but their mild, sweet heat makes them a welcome addition. Serve with crusty bread to sop up the sauce.

3 tablespoons extra-virgin olive oil, divided
1 1/4 pounds jumbo shrimp, peeled, deveined, tails removed, patted dry
4 large garlic cloves, finely chopped
4 teaspoons fennel seeds, finely ground
1/4 teaspoon red pepper flakes
1/3 cup dry white wine
1 1/2 pounds small tomatoes, such as Campari, chopped, plus ¼ cup finely diced
1/3 cup pitted Kalamata olives, chopped
2 tablespoons plus 2 teaspoons chopped fresh oregano
Kosher salt and ground black pepper
4 ounces feta cheese, coarsely crumbled
1/4 cup chopped Peppadew peppers (optional)
Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided

  • pounds jumbo shrimp, peeled, deveined, tails removed, patted dry

  • 4

    large garlic cloves, finely chopped

  • 4

    teaspoons fennel seeds, finely ground

  • ¼

    teaspoon red pepper flakes

  • cup dry white wine

  • pounds small tomatoes, such as Campari, chopped, plus ¼ cup finely diced

  • cup pitted Kalamata olives, chopped

  • 2

    tablespoons plus 2 teaspoons chopped fresh oregano

  • Kosher salt and ground black pepper

  • 4

    ounces feta cheese, coarsely crumbled

  • ¼

    cup chopped Peppadew peppers (optional)

Directions
  1. 01
    In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add half the shrimp in an even layer and cook without disturbing until deep golden brown on the bottoms, 1 to 2 minutes. Stir and cook until the shrimp are pink and opaque on all sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining the shrimp. Set aside.
    See Demo
    02 13 18 Cpk 070
  2. 02
    Add the remaining 1 tablespoon oil to the pan and heat over medium-high until shimmering. Add the garlic, fennel and red pepper flakes and cook, stirring constantly, until the garlic is light golden brown, about 20 seconds. Add the wine and cook, stirring, until the liquid is almost evaporated, 30 to 60 seconds. Add the chopped tomatoes, olives and 1½ teaspoons salt. Cook, stirring, until the tomatoes have broken down into a sauce, 6 to 7 minutes.
    See Demo
    02 13 18 Cpk 087
  3. 03
    Remove the pan from heat. Stir in 2 tablespoons of the oregano, then taste and season with salt and pepper. Return the shrimp to the skillet, along with the accumulated juices. Cover the pan and let stand until the shrimp are heated through, about 1 minute.
    See Demo
    02 13 18 Cpk 093
  4. 04
    Transfer to a serving dish. Sprinkle with the feta, finely diced tomatoes, the Peppadews (if using) and the remaining 2 teaspoons oregano.
    See Demo
    Shrimp with Feta Cheese (Garides Saganaki)
Tip: Don't use pre-crumbled feta. The cheese plays a prominent role in this dish, so good-quality feta sold in blocks is important. We had success using Greek, Bulgarian, French and Israeli feta.
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Shrimp with Feta Cheese (Garides Saganaki)

Get Ready to Cook

4

Servings

30 minutes

Tip

Don't use pre-crumbled feta. The cheese plays a prominent role in this dish, so good-quality feta sold in blocks is important. We had success using Greek, Bulgarian, French and Israeli feta.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, divided

  • pounds jumbo shrimp, peeled, deveined, tails removed, patted dry

  • 4

    large garlic cloves, finely chopped

  • 4

    teaspoons fennel seeds, finely ground

  • ¼

    teaspoon red pepper flakes

  • cup dry white wine

  • pounds small tomatoes, such as Campari, chopped, plus ¼ cup finely diced

  • cup pitted Kalamata olives, chopped

  • 2

    tablespoons plus 2 teaspoons chopped fresh oregano

  • Kosher salt and ground black pepper

  • 4

    ounces feta cheese, coarsely crumbled

  • ¼

    cup chopped Peppadew peppers (optional)

Step 1 of 4

Cook the shrimp

2
tablespoons extra-virgin olive oil
pounds jumbo shrimp, peeled, deveined, tails removed, patted dry

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add half the shrimp in an even layer and cook without disturbing until deep golden brown on the bottoms, 1 to 2 minutes.


Stir and cook until the shrimp are pink and opaque on all sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining the shrimp. Set aside.

Step 2 of 4

Cook the garlic, fennel, and tomatoes

1
tablespoon extra-virgin olive oil
4
large garlic cloves, finely chopped
4
teaspoons fennel seeds, finely ground
¼
teaspoon red pepper flakes
cup dry white wine
pounds small tomatoes, such as Campari
cup pitted Kalamata olives, chopped
teaspoons kosher salt

Add the remaining 1 tablespoon oil to the pan and heat over medium-high until shimmering. Add the garlic, fennel and red pepper flakes and cook, stirring constantly, until the garlic is light golden brown, about 20 seconds.


Add the wine and cook, stirring, until the liquid is almost evaporated, 30 to 60 seconds. Add the chopped tomatoes, olives and 1½ teaspoons salt. Cook, stirring, until the tomatoes have broken down into a sauce, 6 to 7 minutes.

Step 3 of 4

Stir in the oregano

2
tablespoons chopped fresh oregano
Kosher salt and ground black pepper

Remove the pan from heat. Stir in 2 tablespoons of the oregano, then taste and season with salt and pepper. Return the shrimp to the skillet, along with the accumulated juices. Cover the pan and let stand until the shrimp are heated through, about 1 minute.

Step 4 of 4
4
ounces feta cheese, coarsely crumbled
¼
cup finely diced tomatoes
¼
cup chopped Peppadew peppers (optional)
2
teaspoons chopped fresh oregano

Transfer to a serving dish. Sprinkle with the feta, finely diced tomatoes, the Peppadews (if using) and the remaining 2 teaspoons oregano.

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Shrimp with Feta Cheese (Garides Saganaki)

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