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Lenten Shrimps Saganaki

A traditional Greek recipe, a tasty journey to the blue sea and Greek summer.

The shrimp “saganaki”, here in its vegetarian version, can be served as a side or main dish. Enjoy!

Preparation time: 15 minutes Cooking time: 15 - 20 minutes 4 Servings

Ingredients 16 shrimps No 1 or 24 shrimps No 3 2 tablespoons olive oil 2 chopped spring onions 1 shot of ouzo 1 chopped chili pepper 1 chopped or crushed garlic clove 250g KYKNOS Crushed Tomatoes 2 tablespoons Dijon mustard 2 tablespoons chopped parsley 5-6 black pepper grains Flour, for frying

Preparation Start by peeling and cleaning the shrimps very well, keeping only the head and tail. Heat the olive oil in a large saucepan, cover the shrimps with flour and fry them for 1 minute. Add the spring onions, garlic clove, chili pepper and black pepper grains. Fry them for another minute, add the ouzo and when it boils down, take the shrimps out of the saucepan. Add KYKNOS crushed tomatoes and mustard, stir all the ingredients well and cook for 10 minutes. Bring the shrimps back into the saucepan and mix them with the sauce. Top the dish with parsley and serve hot.

Tip You can replace parsley with coriander and can also serve the dish with rice.