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Shrimp Saganaki with Feta and Tomatoes

Name: Shrimp Saganaki with Feta and Tomatoes
Prep time: 32 min
Total time: 32 min
Cuisine: Greek
Ingredients: olive oil — 27 g; yellow onion — 110 g; garlic — 9 g; red chili flakes — 3 g; tomatoes — 794 g; dried leaf oregano — 1 g; granulated sugar — 2 g; salt — 5 g; black pepper — 3 g; shrimp — 680 g; dry white wine — 59 g; feta cheese — 113 g; flat-leaf parsley — 7 g; lemon — 65 g

Shrimp Saganaki with Feta and Tomatoes reads sourness 5.8, citrus 5.7 and fruity 5.2 on Palate's 0–10 flavor X-ray — a Greek main, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.8 / 10
Sweet & Fruity — 6.5 / 10
Sour & Bright — 7.5 / 10
Bitter & Earthy — 1.9 / 10
Rich & Fat — 3.8 / 10
Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Sourness 5.8 · Citrus 5.7 · Fruity 5.2 · Umami 4.8 · Sweetness 4.4 · Salinity 4.4 · Allium 4.2 · Richness 3.5 · Funk & Ferment 2.8 · Marine & Briny 2.5 · Herbaceous 1.9 · Earthy 1.7 · Floral 1.6 · Heat 1.6 · Warm Spice 1.3 · Bitterness 1.1 · Nutty 1.0

What's in it (14)

olive oil — 27 g
yellow onion — 110 g
garlic — 9 g
red chili flakes — 3 g
tomatoes — 794 g
dried leaf oregano — 1 g
granulated sugar — 2 g
salt — 5 g
black pepper — 3 g
shrimp — 680 g
dry white wine — 59 g
feta cheese — 113 g
flat-leaf parsley — 7 g
lemon — 65 g

Time & effort: about 32 min · effort: involved

Nutrition (per 100 g, engine-estimated): 59.3 kcal, 7 g protein, 1.8 g fat, 3.5 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Preheat the oven to 400°F. Warm the olive oil in a large ovenproof skillet over medium heat; add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
Add the garlic and red pepper flakes; cook, stirring, until fragrant, about 1 minute.
Crush the tomatoes by hand into the skillet along with their juices.
Stir in the oregano, sugar, 1/2 teaspoon of the salt, and the black pepper. Simmer briskly, breaking up the tomatoes with a spoon, until the sauce thickens to a heavy, jammy consistency, 12-15 minutes.
Pour in the white wine and simmer until the raw alcohol smell is gone, about 2 minutes.
Season the shrimp with the remaining 1/2 teaspoon salt.
Nestle the shrimp into the sauce in a single layer; scatter the feta evenly over the top.
Transfer the skillet to the oven and bake until the shrimp are opaque and just cooked through (145°F) and the feta is soft and lightly golden at the edges, 9-11 minutes.
Remove from the oven, scatter with the parsley, and serve straight from the skillet with the lemon wedges.

Dishes with a similar flavor shape

Greek Baked Shrimp with Tomatoes and Feta — Greek
Greek Orzo Bake with Feta and Spinach — Greek
Mediterranean Baked Cod with Tomatoes and Feta — Mediterranean
Greek-Style Baked Cod with Tomatoes and Olives — Greek
Easy Greek-Inspired Salad — Greek

Keep reading: what sourness, citrus, fruity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.