Garides Saganaki (Γαρίδες σαγανάκι) — Greek Shrimp in Tomato and Feta Sauce

• 600 glarge shrimp, peeled and deveined (tails on optional; pat very dry)
• 30 mlextra-virgin olive oil
• 150 gyellow onion, finely chopped
• 12 ggarlic cloves, minced
• 30 gtomato paste
• 120 mldry white wine (Assyrtiko or Sauvignon Blanc)
• 400 gcrushed tomatoes (canned)
• 60 mlwater
• 2 tspdried oregano
• 1 tspsweet paprika
• 0.5 tspred pepper flakes (mild heat)
• 1 tspgranulated sugar (balances tomato acidity)
• 1 tspfine sea salt (adjust after feta is added)
• 0.5 tspblack pepper, freshly ground
• 180 gfeta cheese, crumbled (Greek feta in brine preferred)
• 10 gfresh parsley, chopped
• 4 wedgelemon wedges

Instructions

1. 1

   Pat the shrimp very dry with paper towels so they sear instead of steaming. Season them with 0.5 tsp of the salt and 0.25 tsp of the black pepper, then set aside while you start the sauce.

2. 2

   Heat the olive oil in a wide skillet or saganaki pan over medium heat. Add the chopped onion and cook for 6–8 minutes, stirring often, until soft and lightly golden.

3. 3

   Add the minced garlic and cook for 30–45 seconds, just until fragrant. Stir in the tomato paste and cook for 1 minute to caramelize it slightly, which deepens the sauce’s flavor.

4. 4

   Pour in the white wine and scrape the bottom of the pan to dissolve any browned bits. Simmer for 2–3 minutes until the wine reduces by about half and the sharp alcohol aroma mellows.

5. 5

   Add the crushed tomatoes and the water, then season with oregano, paprika, red pepper flakes, sugar, the remaining 0.5 tsp salt, and the remaining 0.25 tsp black pepper. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce thickens enough to lightly coat a spoon.

6. 6

   Nestle the shrimp into the simmering sauce in a single layer. Cook for 2 minutes, then flip or stir gently and cook 1–2 minutes more, just until the shrimp turn opaque and curl into a loose ‘C’ shape.

7. 7

   Reduce the heat to low and sprinkle the crumbled feta over the top without aggressively stirring, so you keep some creamy pockets and some distinct crumbles. Cover for 1 minute to soften the feta, then uncover and taste the sauce, adjusting salt only if needed since feta adds salinity.

8. 8

   Finish with chopped parsley and serve immediately with lemon wedges for squeezing at the table. Spoon plenty of sauce over each portion and provide bread for dipping so none of the feta-tomato juices are wasted.