Smoky Shrimp Saganaki
Updated Sept. 11, 2024
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1chipotle chile (or similar), stem and seeds removed
- 1ancho chile (or similar), stem and seeds removed
- 2fresh long red chiles (or similar), split open lengthwise with the stem intact
- 1head garlic (1 clove minced, the rest separated but left skin-on and whole)
- 24ounces cherry tomatoes
- ¾cup extra-virgin olive oil
- Fine sea salt and black pepper
- 1(8-ounce) block feta
- ½pound peeled and deveined medium shrimp
- ½cup roughly chopped fresh cilantro
- Crusty bread, for serving
Nutritional analysis per serving (4 servings)
675 calories; 55 grams fat; 13 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 5 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 25 grams protein; 1015 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 425 degrees.
- Step 2
Add the chipotle chile, ancho chile, fresh chiles, whole garlic cloves, cherry tomatoes, oil, 1 teaspoon of salt and a good grind of pepper to a 10-inch cast-iron pan or an 8-by-11-inch broiler-safe baking dish. Tuck the dried chiles underneath so that they are submerged in oil to avoid burning. Bake for 10 minutes, then stir, keeping the dried chiles submerged in oil.
- Step 3
Nestle the feta into the middle of the mixture, and return to the oven for 15 minutes, until the tomatoes are nicely charred and the feta has softened, then remove from the oven.
- Step 4
While the feta cooks, delicately butterfly the shrimp by making a shallow cut using a sharp paring knife along the back of each shrimp from head to tail.
- Step 5
Set the broiler to the highest setting and let it heat up for 5 minutes.
- Step 6
Stir the shrimp and the crushed garlic into the tomato mixture, leaving the feta whole in the middle. Broil on the top rack for 3 to 5 minutes, until the shrimp is cooked through and the feta is golden brown.
- Step 7
To serve, spoon some of the tomato mixture on top of the feta, then sprinkle over the cilantro. Serve with crusty bread.
Private Notes
Comments
The garlic cloves cooked in the baking dish are left in their skins. You squeeze out the garlic as you eat the dish -- delicious. It's one of my favorite ways to eat garlic. The single garlic clove is minced or "crushed" in a press and tossed with raw shrimp before you add them.
This is a great dish and made even more special with the dried peppers that melt into the sauce. I followed the recipe closely, but did add more cooking time for my tomatoes. I also added some white beans in the first step because we were hungry! I was a skeptic, but there’s plenty of flavor and depth. Still confused about the garlic cloves for serving but we managed. I served a black lime focaccia from Ottolenghi Test kitchen cookbook which went surprisingly well. Delicious!
@Linda About the garlic: When it says skin on for the whole cloves, how does that work in the final dish?
I halved the feta and doubled the prawns, so good, so easy.
Wonderful Flavor. Toned down chilies with poblano peppers. Agree with some others: keep garlic in skin, cut oil in half. Easy to experiment with. Crusty bread perfect addition.
Can one substitute hot house tomatoes for cherry tomatoes?