Shrimp Saganaki (Greek Shrimp)

Greek Shrimp

Google hates me.   Or, avoiding hyperbole, my posts are looked upon ‘unfavorably’ by Google because they mess with Google’s algorithms.  In the SEO world, it’s subversive to write about self-doubt while posting a shrimp recipe.

Apparently, my post’s title should stick to the point – Greek Shrimp Recipe.   Nothing cute or fancy like “Goin’ Greek with this Shrimp-el Recipe” will be tolerated.  The photo should be just that – one photo of aforementioned dish.  Google doesn’t want to see a million step-by-step photos or a photo of my cat, Wasabi, no matter how cute.  Stick to the recipe, please.   Then, I’m allowed a sentence or two to describe why I’m posting this particular recipe.  Nothing too long, mind you; just a few words.  I’m not allowed to go into vivid details about how my family’s fortune was won on this specific shrimp recipe.  Finally, I need to include the recipe itself.  Succinct, yes, but Bore-ring!

It reminds me of those high school writing proficiency tests.  You remember – construct a paragraph by making a clear statement, providing three examples, and reiterating the first statement in the last sentence. Five sentences, maybe six, total.   Don’t get fancy!  Don’t deviate! No poetic license! That’s how you’ll pass.

Well, my high school days are long gone and I’m not about to change my posting style for Google.  If I want to talk about SEO while posting a shrimp dish, I’m going to do it; SEO be damned.

Shrimp Saganaki


  • ½ onion, sliced
  • 1 clove garlic, minced
  • ½ teaspoon Aleppo pepper
  • ½ teaspoon oregano
  • 14 oz. can whole tomatoes, chopped with juice
  • ¼ cup kalamata olives, cut in half
  • 1 ½ pound shrimp, peeled and deveined (fresh or frozen)
  • 1 Tablespoon fresh dill, minced
  • 1 Tablespoon fresh parsley, minced
  • 1 teaspoon lemon zest
  • pinch salt
  • 1 cup crumbled feta cheese
  • 1 loaf French bread


  1. Preheat oven to 400 degrees F.
  2. In an oven-proof skillet, sauté onion in olive oil until softened. Add garlic and sauté until fragrant, about 30 seconds. Add Aleppo pepper and oregano and sauté for 15 seconds.
  3. Add tomatoes and olives and cook 5-10 minutes until flavors are combined and sauce is reduced.
  4. Add shrimp and cook until pink, covering with sauce, about 3-5 minutes.
  5. Remove from heat, stir in dill, parsley, lemon and salt.
  6. Cover with feta and transfer to oven. Cook 3-5 minutes until feta is bubbly and slightly melted.
  7. Serve with bread to sop up sauce.


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