I am a huge fan of one pot meals and this Shrimp Saganaki recipe is going to become a summer favorite in your house…promise! This dish was inspired by a trip to Greece a few years ago. I found myself ordering some variation of this at many of my meals so once I returned home I was determined to recreate it! The brightness of the dill and parsley paired with the salty olives and sweet tomatoes = meal time heaven! I skip the cheese these days as my tummy has the final say on the that one, and it is still divinely satisfying! Without overly patting myself on the back—I have to say that I enjoy this even more than the versions I ate in Greece because it is so light and so simple to whip up!
So, I am sure you are convinced that you need to make this dish, right? That means it is a good time to talk about buying shrimp, the main ingredient. Most shrimp are farmed and that is not always a bad thing but you have to know what to ask and what to look for when you are purchasing this shellfish.
From an environment sustainability standpoint–Shrimp that comes from North, South, and Central America or Canada is considered to be the best choice because there are specific regulations in place to ensure that there is little environmental risks–but all shrimp fisheries are not created equal so do your research (using the Seafood Watch link).
Many other countries have improper safety protocols in place and can use illegal methods of fishing. Steer clear from shrimp raised in Thailand and Mexico as they tend be the worst offenders and often have terrible labor laws as well.
Look for shrimp certified by an independent agencies like Wild American Shrimp or the Marine Stewardship Council or, in the case of farmed fish look for the Best Aquaculture Practices label. Ask if the shrimp is raised without antibiotics as well. Here are some great recommendations for buying shrimp: Put out by the Seafood Watch.
Now that you have chosen a healthy and sustainable shrimp to purchase you can use these tips to make buying easier!
- Curious what the U-16 or U-20 number means at the shrimp counter? Its the number of shrimp per pound. The smaller the number the larger the shrimp!
- To save money consider buying frozen shrimp as most of the “fresh” shrimp at the fish counter were previously frozen anyway! A few times a year there might be “fresh” shrimp available and they are super yummy!
- Shrimp defrost in minutes! Simply place your frozen shrimp in an appropriately sized bowl and cover them with tepid (between cold and warm) water–they will be ready to go in five minutes!
- To devein your shrimp run a pairing knife down the top (or spine) of the shrimp from the head to the tail. Give the shrimp a rinse and remove any vein that exist! I have had many an intern devein the belly (so cute) so I figured this was worth sharing!
- 2 tablespoons olive oil
- ¾ cup thinly sliced yellow
- 2 garlics clove, thinly sliced (roasted garlic works well also)
- ½ teaspoon red pepper flakes
- 1 pint grape or cherry tomatoes, halved
- 1/2 cup pitted kalamata olives, rinsed and halved
- 1, 15 ounce can navy beans, rinsed and drained
- ½ cup vegetable stock
- 1 1/2 pounds large (U16-20) shrimp, peeled and deveined (tails left on)
- 2 tablespoons chopped fresh oregano
- 1/4 cup chopped fresh dill
- 1/2 cup chopped fresh flat-leaf parsley
- 2-4 ounces feta cheese, crumbled
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion, garlic, and red pepper flakes and cook for about 5 minutes or until the onion is soft. Add the, beans, tomatoes, olives and oregano and broth and cook for 3 to 5 minutes, stirring occasionally.
- Add the shrimp and cook for 3-5 minutes or until pink.
- Add the dill, parsley, and feta and cook for 1 to 2 minutes to heat through.
- Remove the skillet from the heat.
- Season with the salt and freshly ground pepper and serve hot.