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Shrimp Saganaki

Paros Tribeca
Cook Time:
45 mins
Prep Time:
1 hr

Chef notes

This classic Greek recipe reminds me of childhood when I spent summers in Paros, Greece with my family. Each component of the dish can be readily sourced from any grocery store, and it requires minimal preparation time, making it both convenient and accessible.

Technique tip: Make sure the sauté pan for the shrimp is not too hot. Be extra careful when adding the ouzo to flambé.

Swap options: You can also make this dish with calamari or mussels. And instead of making the tomato sauce, you can always use a canned option.

Equipment needed: Immersion blender.

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