Shrimp Sahanaki with Greek Cheeses and Tomatoes

"This is a fantastic Greek appetizer/main dish. Serve with a glass of chilled white wine and lots of bread for the sauce."
photo by Thorsten photo by Thorsten
photo by Thorsten
photo by Thorsten photo by Thorsten
photo by Thorsten photo by Thorsten
Ready In:
1hr 5mins
4 appetizer servings


  • 13 cup olive oil
  • 1 medium onion, finely chopped
  • 1 lb tomatoes, peeled,seeded and chopped
  • 4 tablespoons chopped parsley
  • 1 clove garlic, minced
  • 1 pinch cayenne
  • 14 cup ouzo
  • 1 lb large raw shrimp, peeled and deveined (tails left on)
  • 4 ounces feta cheese, crumbled
  • 4 ounces kasseri cheese, cut in ½ inch cubes (use gouda at a pinch)
  • 14 cup minced parsley
  • fresh crusty bread


  • Heat 1/3 cup oil in medium saucepan over medium heat.
  • Add onion and sauté until golden-brown, about 12 minutes.
  • Add tomatoes, 4 tblsps parsley, garlic, cayenne and ouzo.
  • Season to taste.
  • Bring to boil.
  • Reduce heat, cover and simmer until sauce thickens, about 25 minutes.
  • Add shrimp to sauce and cook for a further 6-8 minutes, until shrimp are cooked through.
  • Remove from heat.
  • Sprinkle feta, kasseri and parsley over and cover with lid of saucepan.
  • Allow to sit for 5 minutes, until cheeses have started melting.
  • Give a gentle stir to distribute cheeses and distribute amongst serving plates.
  • Use crusty bread to dip into the delicious sauce.

Questions & Replies

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  1. this is so wonderful! i usually cook my shrimp and scallops with anissette, for that anise flavor. this time i used sambucca instead of ouzo. i used alot of fresh basil because i was out of parsley, 6 plum tomatoes, and otherwise followed the recipe, i loved the cheeses which just thickened the sauce, taste was sublime-
  2. Awesome is all I can say! DH and I both raved about this, it's so good. I realized too late that I was out of ouzo, so I used some white wine and anis seeds. It still was incredible.<br/>Thanks for sharing!<br/>Made for A Diabetic Summer Trip / Diabetes Forum
  3. This was great! I may cut down on the amount of cheese - it turned out VERY cheesy - but no complaints! My family loved it and I will make it again! Thanks!
  4. We enjoyed this recipe and want to thank you for sharing it. It was simple, quick and very filling. I tossed it with some pasta. The sauce was delish and the shrimp were nice and tender.
  5. Hi ev, I was dubious about this recipe because of the anise flavor, I don't like it as a rule. However, it turnd out beautifully and the flavor was wonderful! We used ouzo (will have to look for some other recipes that have it so I can use up the bottle), feat cheese but used the Gouda and lots of parsley. It was superb! Thanks for posting, Diane :=)


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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