Shrimp with feta cheese (Garides saganaki) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 63) by Christopher Kimball

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Notes about this recipe

  • Melissa_427 on March 15, 2026

    Subbed crumbled feta (*gasp*, I know!) and green olives for the kalamata and honestly, we devoured it with zero hesitation!

  • jenburkholder on August 10, 2025

    Made this as we had everything in the house/garden and to help use some of the mountains of tomatoes on the counter. Very enjoyable, made no changes, served over rice pilaf and would repeat. The ground fennel is a good flavor though I love peaceoutdesign's suggestion of ouzo also.

  • Lisentric on May 25, 2025

    I made the mistake of subbing in the dried oregano since my herbs have not yet made their debut in my garden. I know to use less dried than fresh, but was rushing and used 1T instead of 1t (see jenmacgregor18 note). It was better day 2. I would try it again, correctly!

  • jenmacgregor18 on June 29, 2023

    I am very happy with this. Great flavor with very little effort. I subbed 1 T dried oregano and added it with the tomatoes. I had precooked shrimp. So I added the thawed shrimp with its liquid at the end to heat through for 1 minute. I added some chopped chives at the end for a fresh note. Especially nice with crusty bread to sop up the sauce.

  • peaceoutdesign on June 18, 2022

    Trade wine for Ouzo. Could add onion or fennel bulb. To serve could use individual ramekins and brown feta under the broiler.

  • jbny on April 18, 2021

    delicious. canned tomatoes worked out fine. simpler than Ottolenghi's version!

  • VineTomato on December 23, 2018

    This dish delivers on the Greek flavours! Although we enjoyed it, I'll probably not make this one again. I much prefer Tessa Kiros' shrimp with lemon, peri-peri, garlic and feta which is one of our favourites.

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