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Milk Street Bowtie Shrimp with Feta Cheese (Garides Saganaki)

Shrimp with Feta Cheese (Garides Saganaki)

4 Servings

30 minutes

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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.

4

Servings

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.

30 minutes

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

Shrimp with Feta Cheese (Garides Saganaki)

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Reviews
Marianna R.

This was delicious!! Easy enough for a weeknight, but also company worthy. I threw a take and bake loaf of bread in the oven, while I cooked to sop the pan juice. I forgot to buy oregano and subbed chicken broth for white wine and it was still the best dinner we've had in a while.

Stephanie W.

Thanks for mentioning using the chicken broth. I’ll be making it right away. Happy cooking :)

Sharon S.

Made this tonight. We live in Wilmington, NC so have excellent local fresh shrimp. This is an amazing dish! Did not change a thing. My husband said it was the best shrimp dish he had ever had. This also would be a great company dish (if we can ever have dinner parties again!). Now on our list of regulars. We did a baguette but would also consider trying a whole grain like freekah instead for soaking up the juices.

Diana L.

It was so tasty. I loved it. I did not change anything at all.

Janet B.

I made this for dinner tonight and was very pleased with the dish. It is delicious and a lighter dish now that the weather is getting warmer. Definitely one we will have frequently this summer!