Wednesday, June 23, 2010


A saganaki is a small two handled frying pan that was traditionally used in Greece to prepare pan seared mezé or apetizers. The saganaki would usually go from oven to table, and it gave its name to various dishes that were prepared in it, the most popular of which seems to have been cheese saganaki, a dish made with fried, bubbly cheese. Another favorite is the one I have made here, garides saganaki, or shrimp saganaki. One doesn't need the special frying pan to make this. Today any oven proof dish will do, and here the ingredients have been increased to serve a larger crowd. The shrimp is quickly sautéd, then it's mixed in a tomato base, topped with feta cheese and heated before it's served. It makes an absolutely delicious appetizer or first course. If you like shrimp and feta cheese, blend them together to make this delicious dish. You will love it!


20 to 25 large shrimp, peeled and deveined
6 tablespoons olive oil
1 tablespoon butter
1 onion, chopped
2 scallions chopped
1 green pepper very finely chopped
1/2 small fennel bulb very finely chopped
3 large ripe tomatoes, peeled, seeded and chopped
2 teaspoons oregano
salt and pepper to taste
2 tablespoons parsley
2 tablespoons dill
1/2 cup feta cheese, crumbled
1/4 cup grated Parmesan cheese


In a large skillet heat 4 tablespoons of the oil and add the onion, fennel and pepper. Cook stirring until the onion is soft. Add the tomatoes and oregano, season with salt and pepper and cook until they are soft and most of the liquid in the skillet has evaporated. Place the tomato mixture in a bowl and keep warm. Melt the remaining oil and the butter in the same skillet, add the scallions and shrimp, and cook about 3 minutes. Stir in the parsley and dill and half of the feta, and cook until the feta is soft, about 2 minutes.

Mix all the ingredients together and place them in an oven proof serving dish. Sprinkle the rest of the feta cheese and all of the Parmesan cheese on top, then place in a pre-heated 425° F oven and heat until the Parmesan starts to melt and brown, about 3 to 5 minutes. Serve as an appetizer accompanied with bread to mop up the sauce.


  1. Oh my goodness this looks delicious. It also looks like it's not too difficult to make. The taste of the dill, feta, and shrimp blend must be amazing :)

  2. Thanks for visiting Sarah! Yes, this is quick to make. I made it for father's day and it was gone pretty fast. Thanks again.

  3. I've had the cheese saganaki many times. I never knew it was named after the pan it came it! This shrimp saganaki looks fantastic, and sounds good with the fennel and cheese! Yummy!

  4. Lyndsey, you've had it before? I love that. You just made my day!

  5. Ana, thanks so much for visiting my blog today and leaving a comment. Your saganaki looks amazing!! Deliciously cheesy. I'm sorry, but I'm not participating in Martha Mondays anymore so I won't be making the soup. I do most of my cooking on the weekends and was just finding it too hard to make food for my regular posts and Martha Mondays. But the chowder really does look delicious!