Shrimps “saganaki” with feta cheese and tomato sauce in the oven

This Greek dish is called "shrimps saganaki” and it’s Greek even if its name suggests a Japanese dish :-) It’s a dish that is very easy to make and it’s very good thanks to the association of its ingredients (feta cheese, gruyere, green peppers and tomato sauce). The dose here is good for a generous meal for one or for a starter for two! It’s really good and I’ve managed to cut off fat at a minimum level! Try it and you will not be disappointed!

In two words:

“… of a kindness & a magnificence that was heard all over the Earth…”

To Start...

difficulty easy
cooking - 10’ (for the sauce) + 20’ (in the oven)
serves - 2  


  • 10 shrimps of medium size (fresh or frozen)
  • ½ green pepper of medium size
  • 1/3 onion of medium size
  • ½ clove of garlic of medium size
  • 2 ripe tomatoes of medium size
  • 50gr of feta cheese
  • 20gr of grated French comté cheese (or gruyere cheese)
  • 1 teaspoon of parmesan
  • 2 teaspoons of olive oil
  • 1/3 teaspoon of fleur de sel or coarse salt
  • 10 turn mills of Kampot black pepper


  • Preheat the oven at 180°C
  • Peel the shrimps if they are fresh
  • Peel and dice finely the onion in small cubes
  • Peel and dice finely the garlic in small cubes or press it
  • Slice the pepper in small cubes
  • Peel and grate the tomatoes into a bowl
  • Heat-up a casserole
  • Stir in the onion until it’s humidity evaporates a little
  • Add the olive oil and continue to stir until it becomes a bit brown
  • Add the garlic and stir in with the onion
  • Add the green pepper and stir in until they lose their crunchiness
  • Add the shrimps and stir in with the rest of the ingredients until they change color, if they are fresh, or until they defrost if they are frozen
  • Add the tomatoes
  • Add salt and pepper
  • Put the lid on and cook in medium heat for 10’
  • Once the sauce is ready put it in a bowl
  • Sprinkle the feta cheese on top and stir in with a tablespoon
  • Add the comté cheese or the gruyere and stir in again to fully incorporate the different cheese types
  • Add everything in a small plate going into the oven
  • Sprinkle the parmesan on top
  • Cook for 20’
  • Enjoy!


Original Version
     Alexiadou Vefa, Greek Cuisine, Phaidon, Paris, 2017 (*)

A few words about the author: A few words about the author: Ms. Alexiadou modernized Greek traditional cuisine in the early ’90 and she presented TV shows for years in Greek TV. Since then many new chefs appeared but Ms. Alexiadou was one of the first that created books with beautiful photos and had a constant TV presence for years.

Latest Version
Alexiadou Vefa, Vefa's Kitchen (FOOD COOK), Phaidon, New York ; London, 2009

Nevertheless the price of this new version coming from market place is very high so I suggest you buy the original version in which I am sure you will have the recipe. 

(*), je vous mets la référence de la BNF de ce livre car en ce moment les prix sur amazon (venant des particuliers) sont exorbitants.

o-o C'est si bon ! o-o

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