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Shrimp Saganaki
Shrimp Saganaki

Shrimp Saganaki

Preparation 10 minutes
Cooking time 30 minutes
Servings 4


  • 45 ml (3 tbsp) olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 250 ml (1 cup) dry white wine
  • 1 can of 414 ml (14 oz) of diced tomatoes, drained  
  • 30 ml (2 tbsp) Italian parsley, chopped
  • 15 ml (1 tbsp) fresh oregano, chopped
  • 15 ml (1 tbsp) sugar
  • Salt and freshly ground black pepper
  • 15 ml (1 tbsp) butter
  • 400 g (13 oz) raw shrimp (16/20), peeled
  • 60 ml (4 tbsp) ouzo or pastis (optional)
  • 180 ml (3/4 cup) feta cheese, crumbled


  1. In a saucepan, heat 30 ml (2 tbsp) of olive oil over medium heat.
  2. Add the sliced onions and cook 3 to 4 minutes, stirring from time to time.
  3. Add the chopped garlic and cook for 1 minute, stirring constantly.
  4. Moisten with white wine and reduce by two thirds.
  5. Add the tomatoes, herbs and sugar. 
  6. Add salt and pepper. Stir well.
  7. Adjust the heat so sauce barely simmers.
  8. Cook uncovered for about 20 minutes, stirring every 2 minutes.  
  9. Preheat the oven to 230°C (450°F).
  10. While the sauce simmers, in a frying pan heat the butter and the rest of oil over high heat.
  11. Once the butter foams, add half the shrimp and sear for 1 minute on each side.
  12. Remove from the heat and set aside. 
  13. Repeat the operation with the other half of the shrimp.
  14. Remove the excess fat. You may place all the shrimp back in the pan and flambé in ouzo. Set aside.
  15. About 2 minutes before the sauce has finished cooking, add the shrimp to the sauce. Stir.  
  16. Place shrimp and sauce in an oven-safe serving dish.
  17. Sprinkle with crumbled feta.
  18. Cook in the oven for 3 to 5 minutes, or until the feta starts to melt.
  19. Remove from the oven, stir and set aside to rest for 5 minutes.
  20. Serve with slices of baguette.
Availability in stores