Shrimp Saganaki with Greens, Scallions, Herbs, and Feta

I tasted the tomato-less version of saganaki in Chalkidiki, in northern Greece, many years ago. It was prepared with the local mussels which were wonderful. But in my kitchen in Athens, as I was trying the recipe, I had to use frozen mussel since fresh ones were not readily available then, and the result wasn’t great.

I decided to substitute shrimp for the mussel and I loved the dish, so I included it in my first book The Foods of Greece.

 

Shrimp-Saganaki-Sw

In my original recipe I gave the option of mussels or shrimp, but over the years I have decided that the shrimp’s sweetness is perfectly balanced with the lemony sauce, the herbs and the briny feta. It is a matter of taste, of course, but I definitely prefer shrimp for this soupy saganaki.

 

shrimp-greens-bread-a

 

Serves 3-4
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