Description
Shrimp Saganaki Soup is a flavorful Greek-inspired dish featuring succulent shrimp simmered in a rich tomato broth infused with aromatic fennel, bell peppers, and traditional spices. Finished with tangy lemon juice and creamy crumbled feta, this soup offers a delightful blend of savory, tangy, and mildly spicy flavors perfect for a comforting meal.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined (tails on or off)
Vegetables & Aromatics
- 1 red onion, diced
- 1 green bell pepper, diced
- ½ cup chopped fennel or ¼ cup ouzo
- 3 cloves garlic, minced
Liquids & Broth
- 2 Tbsp olive oil
- 1 can (14.5 oz) petite diced tomatoes
- 4 cups chicken broth (or vegetable broth)
- 2 Tbsp lemon juice
- ¼ cup ouzo (optional, as substitute for fennel)
Spices & Seasonings
- 2 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp sweet paprika
- Salt, to taste
- 1–2 tsp sugar (to balance acidity)
- Red pepper flakes (optional, for heat)
Thickening & Cheese
- 1 Tbsp flour (optional, for thickening)
- ½ cup crumbled feta cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced red onion, green bell pepper, chopped fennel (or ouzo), and minced garlic. Sauté until fragrant and softened, about 5–7 minutes.
- Add Spices and Tomato Paste: Stir in tomato paste, dried oregano, sweet paprika, salt, and sugar. Cook this mixture for 1–2 minutes to enhance the flavors.
- Simmer Base: Pour in the petite diced tomatoes and chicken or vegetable broth. Stir well to combine and bring the soup to a gentle simmer.
- Thicken Soup (Optional): If desired, whisk in the flour to thicken the broth. Continue to simmer for an additional 5–10 minutes until the soup slightly thickens.
- Cook Shrimp: Add the peeled and deveined shrimp to the simmering soup. Cook until they turn pink and opaque, approximately 3–5 minutes.
- Finish Soup: Remove the pot from heat. Stir in fresh lemon juice and gently fold in the crumbled feta cheese until it softens but does not fully melt.
- Serve: Ladle the hot soup into bowls and garnish with extra feta or fresh herbs if desired. Optionally, sprinkle red pepper flakes for added heat.
Notes
- Using ouzo provides an authentic anise flavor typical of Greek saganaki dishes, but fennel is a great non-alcoholic substitute.
- Adjust the amount of red pepper flakes according to your spice preference.
- The optional flour helps thicken the broth but can be omitted for a lighter soup.
- Choose vegetable broth for a pescatarian version.
- Serve with crusty bread or pita for a complete meal.
