Recently, I visited a new Greek restaurant and enjoyed a dish called Shrimp Saganaki. Succulent shrimp were simmered in a flavorful tomato sauce and topped with crumbled feta cheese.

The dish gets its name from the sagani, the traditional two-handled pan in which it is prepared. Thinking of this tasty dish, I decided to make a simplified version of Shrimp Saganaki at home. While the shrimp simmer gently in the tomato sauce, the side dish of zucchini and rice comes together quickly in the microwave.

HELPFUL HINTS:

If shrimp is frozen, a quick way to defrost is to place them in a bowl of cold water.

1 cup chopped onion can be used instead of frozen chopped onion.

4 crushed garlic cloves can be used instead of minced garlic.

COUNTDOWN:

Start the sauce.

While sauce simmers, microwave zucchini and rice.

Add shrimp to sauce and complete the recipe.

SHOPPING LIST:

To buy: 3/4 pound shrimp, 1 bag frozen chopped onion, 1 jar minced garlic, 1 can chopped tomatoes, 1 jar dried oregano, 1 container red pepper flakes, 1/2 pound zucchini, 1 package microwaveable brown rice, 1 small container crumbles feta cheese, 1 bunch fresh parsley

Staples: olive oil, sugar, salt and black peppercorns.

Shrimp Saganaki

Recipe by Linda Gassenheimer

1 tablespoon plus 2 teaspoons olive oil, divided use

1 cup frozen chopped onion

2 teaspoons minced garlic

1 cup finely chopped canned tomatoes

1 teaspoon dried oregano

Pinch red pepper flakes

1/4 teaspoon sugar

1/2 pound zucchini cut to 1/2-inch pieces (about 2 cups)

1 1/2 cups microwave brown rice

Salt and freshly ground black pepper

3/4 pound shrimp

2 tablespoons chopped parsley

1/3 cup crumbled feta cheese

Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and onion and saute 2 minutes. Add garlic, tomatoes, oregano, red pepper flakes, and sugar. Simmer 5 minutes. While sauce simmers, add the zucchini to a microwave safe bowl and microwave on high 3 minutes. Remove from microwave and add microwaveable brown rice. Microwave 1 minute or according to package instructions. Measure 1 1/2-cups rice and add to the bowl with the zucchini. Toss with 2 teaspoons olive oil. Add salt and pepper to taste. Divide in half and place on two dinner plates. Reserve remaining rice for another meal. After sauce simmers for 5 minutes, stir the shrimp into the sauce. Simmer 2 minutes. Add the parsley and mix into the sauce. Sprinkle the feta cheese over the top and place the skillet under the broiler for several minutes.

Per serving: 579 calories (32 percent from fat), 20.4 g fat (6.6 g saturated, 7.5 g monounsaturated), 301 mg cholesterol, 45.9 g protein, 56.1 g carbohydrates, 7.4 g fiber, 498 mg sodium.

©2026 Tribune Content Agency, LLC