Go Back
+ servings
Baked Tomatoes and Feta with Shrimp

Shrimp Saganaki

This combination of spicy tomato, fresh oregano, succulent shrimp all topped with creamy salty feta is irresistible!
Course Dinner
Cuisine Greek
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 -6
Author Jen Seislove


  • 1 tbsp olive oil
  • 1 sweet onion finely chopped
  • 4 garlic cloves minced
  • 1 tsp red pepper flakes adjust to heat preference
  • 2 cups fresh tomatoes chopped
  • 2 cans Hunts Sweet Onion Diced tomatoes 14.5 ounce can
  • 1 tbsp fresh oregano finely chopped
  • 1/4 cup ouzo
  • salt and pepper to taste
  • 2 lbs fresh shrimp peeled and deveined with the tails left on (I used jumbo shrimp)
  • crumbled feta desired amount
  • 1 handful parsley roughly chopped


  1. Heat the oil in an oven proof pan or dutch oven at medium-high heat.
  2. Add the onion and saute until soft, about 5 minutes.
  3. Add the garlic and red pepper flakes and saute for 2-3 more minutes.
  4. Add the fresh tomatoes. Stir to combine and let simmer for 5 minutes to release some of the juices.
  5. Add the 2 cans of diced tomatoes and stir again to combine.
  6. Using a potato smasher, give the tomatoes a light smash in the pan to soften even more.

  7. Add the oregano and stir. Reduce heat and simmer for 10 minutes.
  8. Pour in the ouzo, and continue to simmer until the sauce thickens, about 10 minutes, stirring occasionally.

  9. Add the shrimp. Stir occasionally until the shrimp is just turning opaque but not overcooked.

  10. Leave in oven proof pan or transfer to a baking dish and top with the feta cheese.
  11. Broil in the oven until the sauce is bubbly and the cheese is beginning to melt and brown.
  12. Remove and top with fresh chopped parsley.

Recipe Notes

Leaving the tails on the shrimp adds to the flavor of the sauce.
Use crispy bread to dip in the sauce.
If you love the flavor of the ouzo, you can add another splash or two. We do!