Description
This Shrimp Saganaki Soup is a comforting Greek-inspired dish featuring succulent shrimp simmered in a flavorful tomato broth enriched with aromatic vegetables, fennel or ouzo, and finished with tangy feta cheese. Perfect for a cozy meal that balances acidity and spice with a creamy touch of cheese.
Ingredients
Scale
Seafood and Dairy
- 1 lb shrimp, peeled and deveined (tails on or off)
- ½ cup crumbled feta cheese
Vegetables and Aromatics
- 1 red onion, diced
- 1 green bell pepper, diced
- ½ cup chopped fennel or ¼ cup ouzo
- 3 cloves garlic, minced
Liquids and Broth
- 2 Tbsp olive oil
- 1 can (14.5 oz) petite diced tomatoes
- 4 cups chicken broth (or vegetable broth)
- 2 Tbsp lemon juice
Spices and Others
- 2 Tbsp tomato paste
- 1 Tbsp flour (optional, for thickening)
- 1 tsp dried oregano
- 1 tsp sweet paprika
- Salt, to taste
- 1–2 tsp sugar (to balance acidity)
- Red pepper flakes (optional, for heat)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced red onion, green bell pepper, chopped fennel (or pour in ouzo if using), and minced garlic. Sauté the mixture until the vegetables are soft and fragrant, about 5 to 7 minutes.
- Add Spices and Tomato Paste: Stir in the tomato paste, dried oregano, sweet paprika, salt, and sugar. Cook for 1 to 2 minutes more to allow the spices to bloom and combine well with the vegetables.
- Add Tomatoes and Broth: Pour in the petite diced tomatoes and chicken or vegetable broth. Stir everything together thoroughly and bring the mixture to a gentle simmer.
- Thicken Soup (Optional): If desired, whisk in the flour to thicken the soup slightly. Continue simmering for 5 to 10 minutes until the broth reaches your preferred consistency.
- Cook Shrimp: Add the peeled and deveined shrimp to the pot and cook until they turn pink and opaque, which typically takes 3 to 5 minutes.
- Finish Soup: Remove the pot from heat. Stir in the fresh lemon juice and gently fold in the crumbled feta cheese until the cheese softens but does not completely melt.
- Serve: Ladle the soup into bowls and serve hot. Garnish with extra feta cheese or fresh herbs as desired, and sprinkle red pepper flakes for added heat if preferred.
Notes
- You can substitute vegetable broth for a vegetarian version but ensure shrimp is omitted for a full vegetarian dish.
- Fennel adds a subtle anise flavor; if unavailable, ouzo can impart a similar taste but use sparingly to avoid overpowering the soup.
- The flour is optional for thickening; omit for a lighter broth-like soup.
- Adjust the sugar based on the acidity of the tomatoes to balance flavors.
- Use fresh lemon juice for best flavor impact.
- This dish can be spiced up with red pepper flakes according to taste.
