Printed September 1, 2026
Solo Saganaki Shrimp with Ouzo and Feta
Plump shrimp swimming in spiced tomato sauce, finished with salty feta and a splash of anise-scented ouzo. Greek taverna energy for your table of one.
Ingredients
- 6 large shrimp, peeled and deveined
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tablespoon ouzo or anise liqueur
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 2 ounces feta cheese, crumbled
- Fresh parsley, chopped
- Crusty bread for serving
- Salt and black pepper to taste
Preparation
Saganaki refers both to the small two-handled pan and the style of cooking—ingredients bubbling away in that vessel until irresistible. This shrimp version captures all the drama in a portion meant for one.
Heat olive oil in a small skillet or individual-sized gratin dish over medium heat. Add the garlic and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
Pour in the crushed tomatoes and add the oregano. Season with salt and black pepper. Simmer for 8-10 minutes until the sauce thickens slightly and the raw tomato flavor mellows.
The Ouzo Moment
Season the shrimp with a pinch of salt. Nestle them into the tomato sauce and cook for 2 minutes. Flip the shrimp, then carefully add the ouzo to the pan—it may flame briefly if you're cooking over gas, which is spectacular but optional.
Cook for another 2-3 minutes until the shrimp are just cooked through and pink. Remove from heat.
Scatter the crumbled feta over the top. If you'd like the cheese slightly melted, place the pan under a hot broiler for 1-2 minutes until the feta softens and begins to brown at the edges.
Serving
Garnish with fresh parsley and serve immediately with crusty bread for soaking up every drop of the ouzo-spiked tomato sauce. The feta will be creamy and tangy, cutting through the sweet tomatoes and anise notes beautifully.
This is messy, hands-on eating at its finest—exactly as it should be.
