Today we’re making Shrimp Saganaki (Greek Shrimp with Tomatoes and Feta). Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS
FOR THE SHRIMP
2 pounds (908g) extra large shrimp U26 or larger
1/4 cup (60g) olive oil divided
1/2 teaspoon baking soda
1 teaspoon Diamond Crystal Kosher salt
1/4 teaspoon crushed hot red pepper flakes
COMPLETING THE DISH
1/4 cup (60g) extra virgin olive oil
1 medium onion – diced
8 cloves garlic – sliced
1/2 teaspoon crushed hot red pepper flakes
1/4 cup (60g) Ouzo or 1/2 cup of dry white wine
1 14-ounce can diced tomatoes
12 ounces cherry tomatoes – halved
2 teaspoons dried Greek oregano
1 tablespoon (14g) honey
3/4 cup (115g) feta – plus more for serving
1/3 cup (70g) kalamata olives – pitted
1/4 cup minced flat-leaf Italian parsley
1 large lemon – cut into wedges, for serving
salt and pepper – to taste
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Billy Mark: @bluecrestproductions
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41 Comments
This was filmed about 6 months ago so you can tell the taste tester is a lot smaller. Ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. Enjoy!
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The real ones pronounce it LON GUYLUND 😂
Definitely will be making this dish. I always need a new recipe for shrimp and I love feta so this one looks like a winner, again.
Even though your from new york cant stand the Yankees or Mets Im from Cleveland love your cooking.
What does NOT look nice is sauce on my fingers when I have to deal with shrimp tails. The dish looks great other than containing olives, which I will never like.
I thought it was going to be Japanese.
I would think substituting Ouzo with white wine would dramatically change the flavor profile of the finished dish no? Since Ouzo has a strong anise (like licorice) flavor and white wine is more of a subtle floral and fruit flavor? Although, with the other ingredients in this recipe, maybe it's lost amongst the other flavors anyway?
Bạn nói rất hay 💯
Hi guys I love your show it's a feelgood thing for me and my wife 😄 We live in Norway by the way😁 You seem like the arctypical american italiens and we wonder have you ever been to Italy and if so what were your experiences?
I don’t like a lot of spice; I often can’t taste the dish if it’s goo spicy hot. So, this dish would be perfect for me. Can you use frozen shrimp? I live in the boonies of the boonies far away from oceans, so I won’t find reliably fresh shrimp and don’t have much choice about using frozen.
I'm from across the sound from you guys….all we need to hear is the "looong" to know 😀 😀 😀
This Greek approves ! Well done guys ! Please tell me you got the Feta from a Greek deli or shop? Where's the Kefalotyri ? You gotta use this cheese next time. Need more pitas hahahah!
We all know you're really from New Jersey Jim. It's ok
Another winner. Worth mentioning that Ouzo would add a noticeable anise (licorice) flavor to the dish.
He is in Lawn Guy Land. Where all the lawn guys live. lol
Lon Gisland
I don't mind shrimp with tails if it's presented as a finger food (like shrimp cocktail), but I'm not a fan of incorporating anything into a dish that is inedible.
Love your cooking
I love shrimps!! ❤
Ha-I clicked on the video because you have great recipes, like this one. We always have these ingredients on hand. Thanks.
well done!
You from Long Island south shore, yes
Awesome review! That boy can hold his own 😊
Interesting. WHY is Whole Foods driving you nuts these days. I haven't lived near one for awhile, used to be across the street.
Yum! I watch your recipe videos for stress relief AND for the fabulous food. Oh, and The Taste Tester! He is so great! Your banter is getting so much more involved. It’s been fun watching him grow up and develop such a refined taste and delivery. 👍👍 Tara’s off camera comments are delightful, too. And her critiques are so interesting. One question. Where’s the plaid chair? I miss it. 🤣
I need to get me a baby spatuler 🙃 I would definitely take the tails off the shrimp. I don't like doing the extra work once the dish arrives on my table. Tail removal should be done by the chef, not the diner.
i LOVE YOUR RECIEPES AND THE TATSE TESTE REVIEW OF JAMES but i CANNOT UNDERSTAND why.. ppl put oil on top of raw food first. oil rejects and blocks anything going past it… its water proof..why would you put soo much time, energy, money in to seasoning when the oil blocks it from getting into the food? why not reverse it ..add oil at the end instead of the begining…
“Remember, when he finishes the dish that does not have any bearing on what he’s going to give it” 🤣 The taste tester is hungry but still not a pushover 😂
Am I allergic to shrimp?
– Yes.
Did I watch the whole video?
– Also, yes.
This might be a dumb question but what's the point of leaving the tails on the shrimp? I would think more flavor would penetrate the shrimp with the trails removed, and leaving them on you have to remove them yourself with either a knife and fork or your hands before you eat them.
I'm actually snacking on feta while watching this lol… Looks excellent as always!
I always leave the tails on my wife says no
on Long Island or not? lets see if we can figure it out with one question…………………… Rangers or Islanders…who you cheering for?
What brand is the best pita?
Bravo! 💙
I'm ON Long Island as well!
On..in… why can’t people find something important to be sensitive about. Heh.
Funny, I only leave the tails on when I have guests over…to impress them.
It's the internet… there will always be easily 'triggered' people. 🤣
I have never been in USA, but very often visited Greece as a turist. The flambe part is a American/Greek thing. You won't see that in Greece. But your Shrimp Saganaki looks better then the greek version 🙂
Yes, Tara!!! Jim should know better — true LI-ers know it's ON LI, not IN. 😂😂😂😂
P.S. Grew up eating this when most people never heard of it…back in the 60's my Thea (aunt) from Astoria used to make this as a special treat 😋