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We love shrimp at my house, and this baked shrimp in tomato sauce recipe is one of my go-to’s. I always keep some frozen shrimp on hand in the freezer as well as canned tomatoes in the pantry. Garlic is always around, of course…
This is a classic Greek dish called shrimp saganaki (from the type of pan it is cooked in). It is simple and versatile. If I don’t have shallots on hand, I substitute onion – no fresh oregano? I use dried – no mint? I use basil, dill or parsley- no fresh herbs at all? no big deal. In the end, there’s never any leftover…
Ouzo is traditionally used in the Greek version, but I confess it’s not something I generally keep at my house. It does add a nice layer of complexity though. French Pernod works well also, as it has a similar anise flavor profile. Or if you want, you can throw in a few anise seeds as a substitute.
Serve this dish on its own with a nice crusty bread and a side salad, or with rice, polenta or orzo for example.
Shrimp is a great lean source of protein and calcium and one of the staples of the Mediterranean diet. So enjoy it!
Other recipes to try:
Shrimp with Coconut Cauliflower Rice and Mango Salsa
Salmon with Mediterranean salsa
Baked shrimp in tomato sauce
Ingredients
- 4 tbsp extra virgin olive oil
- 1.5 lb shrimp peeled and deveined
- 1/4 cup Ouzo (optional)
- 1 cup shallot chopped
- 1/4 cup garlic chopped
- 28 oz canned diced or crushed tomatoes (no salt added)
- 1/2 tsp salt
- 1/2 tsp Freshly ground black pepper
- 1/2 tsp red pepper flakes
- 1 tbsp fresh oregano (or 1 tsp dry)
- 4 oz feta cheese crumbled
- 2 tbsp fresh mint for garnish (or basil or dill)
Instructions
- Preheat oven to 400 deg F
- Place shrimp in a bowl, sprinkle with a dash of olive oil, salt and pepper and 1 tbsp of Ouzo (if using). Set aside while you cook the sauce.
- Heat olive oil in a large oven proof pan (cast iron or stainless steel) over medium high heat.
- Add shallots and cook until they are soft (a couple minutes)
- Add garlic and cook another minute
- Add tomatoes with their juices, salt, pepper, red pepper flakes and 3 tbsp of Ouzo (optional). Stir and reduce the heat. Simmer for 5 to 10 minutes until the sauce thickens, stirring occasionally.
- Add oregano and stir again.
- Turn the heat off under the pan while you lay the shrimp on top of the sauce. Drizzle the accumulated juices from the shrimp bowl on top.
- Top the shrimp with the cheese crumbles and place the pan in the oven
- Bake for 10 to 15 minutes (depending on the size of your shrimp) until the shrimp are opaque. Do not overcook or the shrimp will dry out.
- Remove from oven, top with fresh mint, basil or dill and serve immediately.
I can smell all the perfumes …. If I cook these shrimps, I’ll put less salt (hypertension), and add a little piece of sugar (or teaspoon of sugar, or teaspoon of something with neutral taste and sweet enough to limit the excessive acidity of the tomatoes). If served as main dish, which accompanying vegetables ? Polenta (but another smell with a rich reciepe), rice, boulghour, … ?
Labrige, you are right you can omit the added salt, as canned tomatoes, shrimp and feta are already high in sodium… as for acidity, the canned tomatoes I use are low in acidity and I don’t need to add sugar (which is the one ingredient I try to avoid) but that’s a personal preference… Polenta doesn’t have a strong flavor in my opinion, I make a plain polenta cooked in vegetable broth with just a bit of butter added at the end. But any grain could be used, rice (preferably brown for the extra fiber and nutrients), farro, orzo pasta, bulgur wheat. If you want to add a side vegetable and not just a salad, I would suggest braised fennel which will complement the ouzo/anise flavor… Zucchini or broccolini also come to mind…