Go on a culinary adventure with simple ingredients and crispy fried cheese. This shrimp saganaki recipe is perfect when you want something light and bursting with bold Greek flavor.
This dish is so light and fresh with bold, punchy flavors. This Shrimp saganaki recipe with fried halloumi is quick but impressive, and the entire dish can be made right on the stove top!
Ingredients
For the shrimp saganaki
- ▢ 2 tbsp Olive oil divided
- ▢ 1/2 Onion minced
- ▢ 3 Garlic cloves minced
- ▢ 1 tbsp Girl carnivore Over Easy Spice Blend
- ▢ 1 tsp Oregano
- ▢ 1 tbsp Ouzo
- ▢ 14 oz canned Diced tomatoes Tomatoes drained
- ▢ 2 tbsp Parsley minced
- ▢ 1 tsp Salt and pepper
- ▢ 1 lb Large Shrimp thawed, peeled and deveined
For the fried halloumi
- ▢ 1 tbsp oil
- ▢ 8 oz halloumi cheese
To serve
- ▢ Toasted bread sliced
- ▢ Chile flakes if desired
- ▢ Fresh minced parsley
- ▢ 1 tbsp ouzo
Instructions
Cook the saganaki sauce
-
Make sure the deveined shrimp are completely thawed, and pat them dry with a paper towel.
-
Preheat a large skillet over medium heat.
-
Add the oil and swirl to coat the pan.
-
Add the diced onion and sauce for 3 to 4 minutes until translucent.
-
Then add the minced garlic and Over Easy Spice blend, and oregano. Cook for 30 seconds while stirring to combine.
-
Deglaze the pan by pouring in the Ouzo and using a wooden spoon or spatula to scrape up any browned bits.
-
Reduce the heat to medium-low and add the tomatoes and parsley—season with a pinch of salt and pepper.
-
Let the tomatoes simmer over gentle heat for 10 minutes until the liquid thickens.
Add the Shrimp
-
Add the shrimp and let them cook in the rich tomato sauce for 5 to 7 minutes until cooked through.
Fry the Cheese
-
While the quick tomato sauce simmers, fry the halloumi.
-
Preheat a small frying pan and swirl a little oil to coat the pan.
-
Slice the cheese into 1/4 inch thick slices.
-
When the oil is hot, carefully lay the halloumi in the pan.
-
Fry for 2 to 3 minutes per side until golden brown and crispy.
-
Arrange on a paper towel-lined plate to cool.
Serve
-
When the shrimp have cooked, and the halloumi is fried, slice the halloumi on a bais, and spoon the saganaki shrimp in the tomatoes onto a cast iron serving dish or heat-resistant platter.
-
Tuck the sliced halloumi in with the juicy shrimp.
-
Sprinkle chili flakes, if desired, and freshly minced parsley on top as a garnish. Serve the shrimp dish with crusty bread nearby for dipping.
To flambe
-
Place the finished heat-resistant dish in an area with nothing overhead or anythng flammable nearby.
-
Add the final splash of Ouzo round the sides of the saganaki and with a long lighter, carefully ignight the alcohol. It will flame up quickly with a blue flame and burn off fast.
-
Once the flame subsides, spoon into small portions to enjoy.
Nutrition
Serving: 1g | Calories: 390kcal | Carbohydrates: 7g | Protein: 29g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 143mg | Sodium: 1907mg | Potassium: 222mg | Fiber: 2g | Sugar: 1g | Vitamin A: 444IU | Vitamin C: 4mg | Calcium: 706mg | Iron: 2mg