Transport yourself to Santorini with this easy Shrimp Santorini recipe
The Greek Island of Santorini is eponymous with picturesque sunsets, iconic whitewashed buildings, and minerally Assyrtiko wine. And all of these elements are the perfect accompaniment to Shrimp Santorini. This Greek delicacy is a sizzling dish of sautéed tomatoes, plump shrimp and rich feta cheese. The first time I savored it, I was lucky enough to be sitting on a restaurant patio on the island’s capital city of Fira. The sun had just fallen beneath the caldera and the sky was full of orange and pink hues, much like the dish in front of me.
Origins of Shrimp Santorini
Another common name for this dish in Greece is Shrimp Saganaki. First of all, Saganaki is a whole classification of Greek dishes that are traditionally fired in a two handled copper pot called a Sahan, which is a Turkish word. You’re probably familiar with the most famous version: fried cheese called Saganaki. In addition to Shrimp Saganaki and cheese Saganaki, in Greece you’ll find Mussels Saganaki, Chicken Sagankai, Eggplant Saganaki, etc.
What type of tomatoes should I use for Shrimp Santorini
Santorini is famous for their tomatoes — they have earned their own PDO designation. And while nothing tastes like the tomatoes there or in Greece, pick up some of your favorite at a local farmers market during the summer. You can also make Shrimp Santorini in the off season using organic full-size tomatoes that you grate into a bowl. Just make sure they taste good! You can also use cherry tomatoes (heirlooms are the best, if you can find them) cut in half. The rest of the dish is easy to put together. So easy in fact that I don’t boast to my weekly personal chef clients about how turn-key it is to make because I want them to fully appreciate the levels of flavors and how beautiful the marinated shrimp are against the savory heirloom tomatoes and tangy feta.
Check out how I make Shrimp Santorini in this video