Date Night · Greek
Garides Saganaki
I cook the shrimp in a sharp tomato sauce and finish them under the broiler with salty feta until it bubbles.
Why This Works
The anise note from the ouzo perfectly bridges the gap between the sweetness of the shrimp and the salty funk of the feta.
The Upgrade
Add a few pitted Kalamata olives for an extra punch of salinity.
Chef's Secret
Michelin TechniqueDon't overcook the shrimp in the first step; they will finish cooking in the oven with the feta.
Ingredients
Total time including resting: 30 min
Directions
Heat olive oil in a skillet over high heat; sear shrimp until they just turn pink.
3 minAdd garlic and chili flakes, sautéing until garlic is golden and aromatic.
1 minPour in ouzo and flambé carefully, or allow it to reduce completely to concentrate the anise flavor.
2 minStir in tomatoes and simmer until the sauce thickens into a glossy glaze.
8 minScatter the crumbled feta over the top; place under a preheated grill at 425°F.
5 minBroil until the feta is golden and bubbling, creating a savory crust.
2 minGarnish with fresh parsley to cut the richness.
1 minWine Pairing
Rosé of Xinomavro
Rosé
The BottleKir-Yianni Akakies Rosé
The salty feta and sharp tomato sauce require a wine with backbone; the strawberry fruit and savory edge of a Xinomavro rosé are perfect. It provides enough weight to handle the feta's salinity.
Nutrition per Serving
380
calories
35g
protein
12g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Lemon Herb Couscous
Light, quick-cooking grains soak up the bubbly feta and shrimp sauce without feeling heavy.
Ingredients
Directions
Place dry couscous in a heat-proof glass bowl.
Pour boiling vegetable stock over the grains, cover tightly with plastic wrap, and let steam for 5 minutes.
Remove wrap and fluff grains gently with a fork to ensure a light, airy texture.
Fold in olive oil, lemon zest, lemon juice, parsley, and mint.
Season with flaky sea salt to taste.
Serve immediately while warm to best capture the sauce from the Garides Saganaki.
Side Dish
Arugula Salad
Peppery greens dressed with lemon juice provide a fresh, sharp contrast to the rich, cheesy shrimp.
Ingredients
Directions
Ensure arugula is thoroughly dried to maintain structural integrity.
Whisk olive oil, lemon juice, salt, and pepper in a large chilled bowl to emulsify the vinaigrette.
Add arugula to the bowl immediately before serving.
Toss gently with hands or tongs to lightly coat each leaf.
Transfer to individual chilled plates.
Garnish with shaved Parmigiano-Reggiano and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Tastes like something you'd pay 30 dollars for at a restaurant.