This Greek-inspired shrimp and feta dish is quick, easy, and bursting with summery flavor. Kozani Spice brings warmth and depth to a tomato-wine sauce enriched with fennel and creamy feta. Serve straight from the skillet with crusty bread — it’s perfect as a light main or impressive starter for guests.
This simple dish is popular everywhere in Greece, especially the islands. It makes a wonderful summery appetizer or a quick, weeknight meal. Serve it right out of the pan with lots of good, crusty bread.
Ingredients
2 tablespoons olive oil
⅓ cup minced shallot (from 1 large)
2 teaspoons minced garlic (from 2 cloves)
½ cup shaved fennel bulb, plus 1 tablespoon chopped fronds for garnish
Heat the oil in a heavy, 10-inch skillet set over medium-low heat. Add the shallot, garlic, and shaved fennel; cook until soft. Stir in the tablespoon of Kozani Spice, then add the tomatoes plus a pinch of salt and pepper; simmer about 6 minutes. Stir in the wine plus 1/4 cup of water. Increase the heat to medium-high and cook, stirring, until the sauce has reduced and thickened, about 5 minutes.
Reduce the heat to medium-low. Sprinkle a pinch of salt and a pinch of Kozani Spice over the shrimp and add them to the pan, then crumble on the feta. Cover the pan and simmer until the shrimp are just cooked and the cheese has warmed, 4–5 minutes. Uncover and garnish with the fennel fronds. Serve immediately.
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Pat Acton: November 15, 2021
Tried the Kozani Shrimp Saganaki last night as dinner with some hot crusty bread. and a salad. It was so good! We both were so full and no leftovers. Easy and quick to make. My husband said to save this one.
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Tried the Kozani Shrimp Saganaki last night as dinner with some hot crusty bread. and a salad. It was so good! We both were so full and no leftovers. Easy and quick to make. My husband said to save this one.