Shrimp Saganaki

This spectacular Greek appetizer turned main course features plump shrimp baked in a bubbling ouzo-spiked tomato sauce and topped with creamy feta cheese. It's bold, briny, and deeply indulgent, yet comes together in under 30 minutes. Serve it straight from the skillet with plenty of crusty bread and a chilled glass of white wine.

Ingredients

• •500g raw shrimp, peeled and deveined
• •1 can (400g) diced tomatoes
• •100g feta cheese, crumbled
• •1 small onion, diced
• •3 cloves garlic, minced
• •2 tablespoons olive oil
• •1 teaspoon dried oregano
• •½ teaspoon chili flakes
• •Salt and black pepper to taste
• •Fresh dill or parsley, for garnish

Instructions

1. 1. Preheat your oven to 220°C (425°F). Heat olive oil in an oven-safe skillet over medium heat. Add the onion and cook for 4–5 minutes until softened.
2. 2. Add the garlic, oregano, and chili flakes and cook for 1 minute. Pour in the diced tomatoes, season with salt and pepper, and simmer for 8–10 minutes until the sauce thickens.
3. 3. Arrange the raw shrimp in a single layer over the tomato sauce. They do not need to be fully submerged.
4. 4. Scatter the crumbled feta evenly over the top of the shrimp and sauce.
5. 5. Transfer the skillet to the oven and bake for 10–12 minutes until the shrimp are pink and cooked through and the feta has melted slightly into the sauce.
6. 6. Remove from the oven, garnish with fresh dill or parsley, and serve immediately from the skillet with crusty bread.