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Shrimp Saganaki (Mikrolimano)

Shrimp Saganaki (Mikrolimano)

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12 large Shrimps from one of the Blue Island Fish Markets
3 tablespoons olive oil
2 spring onions, finely chopped
1 small onion, finely chopped
1/2 fennel root, finely chopped
1/4 cup Ouzo
2 cups chopped tomatoes
1 pinch sugar
100 g crumbled Feta cheese
2 tablespoons parsley, finely chopped
Freshly ground pepper

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Shrimp Saganaki (Mikrolimano)

  • Snack / Appetisers
Cooking Methods:
  • Portions: 2
  • Μέτρια




Clean the body of the shrimps (keeping the heads on the bodies) and remove the intestines. This cleaning can be done by the Blue Island Fish Market staff, if required.

Heat the olive oil in a frying pan. Gently fry the prawns for 1 minute on each side. Add the spring onions, onion and the fennel root. Let them sauté for 3-4 minutes. Douse with the ouzo. Put the shrimps on a plate to avoid overcooking, cover and put to one side. Add the tomato and the sugar. Let the sauce boil on a high heat for 6-7 minutes until smooth. Boil the shrimps again in the sauce and add salt and pepper. Boil for 1-2 minutes. Add the crumbled feta cheese, letting it melt with the heat of the frying pan.

Sprinkle with parsley.

Serve the Shrimp Saganaki with warm, crusty bread.

Bon appétit!



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