Skillet Shrimp Saganaki with Melty Feta

By Sprig Originals ✓ · cooked up in Sprig

A bubbling Greek taverna classic: plump shrimp baked in a garlicky tomato-oregano sauce under a blanket of feta that softens into creamy pockets. It comes together in one skillet in under 40 minutes, and a lemony cauliflower rice on the side soaks up every drop of the olive-oil-rich sauce.

Ingredients

• 1 1/4 lb large shrimp, peeled and deveined, tails on
• 1/4 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 4 cloves garlic, thinly sliced
• 1/2 tsp red pepper flakes
• 1 1/2 tsp dried oregano
• 1 1/2 cups canned crushed tomatoes
• 1 tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 6 oz block feta cheese, crumbled into large chunks
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 lemon, zested and cut into wedges

• 3 cups riced cauliflower
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 2 tbsp lemon juice

Instructions

1. Heat the oven to 425°F. Pat the shrimp very dry with paper towels, season with 1/4 teaspoon of the salt, and set aside on the counter while you build the sauce.
2. Set a 10- to 12-inch oven-safe skillet over medium heat and add the 1/4 cup olive oil. Add the shallot and cook 3 minutes, stirring, until softened but not browned. Add the garlic, red pepper flakes, and 1 teaspoon of the dried oregano and cook 1 minute more, until the garlic smells sweet and the oil turns rosy.
3. Pour in the crushed tomatoes along with the remaining 1/2 teaspoon salt and the black pepper. Simmer over medium-low, stirring occasionally, for 10 to 12 minutes, until the sauce darkens slightly and thickens enough that a spoon dragged through the pan leaves a clear track. Stir in the butter until melted.
4. Nestle the shrimp into the sauce in a single layer, pressing them halfway down so they sit in the tomato rather than on top. Scatter the feta chunks over and around the shrimp and sprinkle with the remaining 1/2 teaspoon oregano.
5. Transfer the skillet to the oven and bake 10 to 12 minutes, until the shrimp are opaque and just curled into a loose C and the feta edges are glossy and beginning to blister. Do not bake past 12 minutes or the shrimp will tighten.
6. While the skillet bakes, make the cauliflower rice: heat the 2 tablespoons olive oil in a large nonstick pan over medium-high. Add the riced cauliflower and 1/2 teaspoon salt and cook, stirring every 30 seconds, for 5 to 6 minutes, until steam stops rising and the edges turn lightly golden. Off the heat, stir in the lemon juice.
7. Pull the skillet from the oven and let it settle 3 minutes. Shower with the dill, parsley, and lemon zest, and drizzle with a little more olive oil if you like. Serve straight from the pan over the lemon cauliflower rice, with lemon wedges for squeezing.

Chef's tips

Nutrition (per serving, estimated)

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