Saganaki style shrimp with feta and tomatoes

Saganaki style shrimp with feta and tomato

Saganaki style shrimp with feta and tomato

The winter of 2013/2014 has been an especially long and cold one, and on a weekend night in February we decided to try to bring a little warmth to our table from a far away warm place: Greece.  For this recipe many of the ingredients came from Costco, and most importantly the big ticket items such as the shrimp, tomatoes and feta which really helped bring down the cost of this dish.  We also served it with a really nice Kirkland Bordeaux which was a steal at under $10 per bottle.

Saganaki style shrimp with feta and tomatoes
Prep time

Cook time

Total time


Recipe type: Main
Serves: 2

  • 1½ tablespoons Kirkland extra virgin olive oil
  • 2 shallots, peeled and chopped finely
  • ½ red bell pepper, diced
  • 1 teaspoon paprika
  • 2 teaspoons fresh chopped oregano
  • 2 tablespoons brandy
  • ½ cup crumbled feta cheese
  • 2 tablespoons fresh chopped parsley
  • Base tomato sauce
For the shrimp
  • 1-2 teaspoons Kirkland extra virgin olive oil
  • ½ clove garlic chopped
  • 10 large uncooked, peeled shrimp (Costco has multiple sizes of frozen, uncooked, peeled shrimp bags at an excellent price)
For the base tomato sauce
  • 1½ tablespoons Kirkland extra virgin olive oil
  • 2 garlic cloves chopped finely
  • 15 tomatoes, skinned and then chopped (Roma are best, we used a mix)
  • ¼ teaspoon dried basil
  • 1 teaspoon fresh oregano (slightly chopped)
  • Kirkland salt and pepper to taste

  1. First prepare the base tomato sauce. Begin by coring out the tomato and scoring each with an X, then place them in a pot of boiling water until the skins begin to pull away from the tomato. Remove them one at a time and allow to slightly cool, then pull the skins off. Chop up the tomatoes, placing the diced tomatoes into a bowl.
  2. Warm a saucepan over medium heat and then add the 1½ tablespoons of olive oil. Once hot add the garlic and fry for 30 seconds and then add your chopped tomatoes. Season with a ½ teaspoon of salt, ¼ teaspoon of pepper, and add the dried basil and fresh oregano. Cook for 15 minutes or until a nice sauce forms. Remove the sauce from heat, or keep on very low.
  3. Warm a separate large saucepan over medium heat, add the 1½ tablespoons of olive oil. Once hot add the shallots and red bell pepper and fry over medium high heat. After 5 minutes sprinkle with the paprika and cook for a further 1 minute. Now add the base tomato sauce into this pan, the remaining oregano and brandy and simmer for 5 minutes.
  4. In a third pan, warm it over medium heat and add the additional teaspoon or two of olive oil and garlic. Turn the heat to high and flash fry the shrimp until they curl up and turn bright orange. Do not over cook them.
  5. Into the pan containing our saganaki style sauce, add the shrimp and feta, cover with a lid, turn the heat to medium low, and allow the feta to slightly melt.
  6. Lastly adjust the salt and pepper levels by adding more of each to taste.
  7. Serve into bowls and garnish with fresh chopped parsley.