I came across this great Saganaki recipe in Bon Appetit magazine. It’s a traditional Greek dish named after the pan in which it’s prepared and is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce it calls for. I thought why not use our Ugly Tomato Sauce instead of making it from scratch. It paired beautifully!
— Jorge. City Saucery Co-Founder

Shrimp Saganaki

Serves 4




1 tablespoon olive oil
2 cloves garlic, chopped
1 jar
Ugly Tomato Sauce
½ cup dry white wine
2 tablespoons ouzo or other unsweetened anise-flavored liqueur
1 teaspoon chopped flat-leaf parsley plus more for garnish
1 teaspoon chopped fresh dill plus more for garnish
pinch of dried oregano, preferably Greek
Kosher salt and freshly ground black pepper
12 medium shrimp (about ½ lb.), peeled, deveined (head on if desired)
1 4-oz. block feta
slices of country-style white bread, toasted



Heat oil in a medium heavy skillet over medium-low heat. Add scallions and garlic; cook, stirring often, until soft, about 3 minutes. Add the Ugly Tomato Sauce and cook, stirring occasionally, until reduced by half, 5–10 minutes. Add wine, ouzo, 1 tsp. parsley, 1 tsp. dill, and oregano. Season with salt and pepper. Cook over medium-high heat, stirring often until tomato mixture is reduced by one-third, about 5 minutes.

Reduce heat to medium. Season shrimp with salt and pepper. Add shrimp to skillet, arranging around edges. Place block of feta in center of skillet. Cover and simmer until shrimp are cooked through and feta is warm, 4–6 minutes.

Remove skillet from heat. Transfer shrimp and feta to a large shallow bowl, if desired. Garnish with parsley and dill. Serve with toast alongside.

Adapted from Bon Appetit NOV 2012. Photo by Matt Duckor