Recipe by Malabar Hornblower
This recipe is a riff on the Greek classic shrimp saganaki, adapted from Do-Ahead Dining by Malabar Hornblower. It features shrimp folded into a fresh tomato sauce brightened with white wine, then topped with feta and broiled for a bold finish. The unexpected additions of Dijon mustard, sugar, and lemon juice highlight the sweetness of the tomatoes—no matter how imperfect your market haul may be.
Hornblower’s 1986 cookbook was ahead of its time in featuring dishes that could come together in just minutes of active kitchen time.
Serves 4
2 Tbsp. extra-virgin olive oil
1 lb. large shrimp, peeled, deveined, patted dry
Kosher salt, freshly ground pepper
2 Tbsp. unsalted butter
1 medium onion, finely chopped
5 garlic cloves, finely chopped
2 Tbsp. double-concentrated tomato paste
2 lb. fresh plum tomatoes, chopped
¼ cup finely chopped basil
2 tsp. Dijon mustard
1 tsp. sugar
½ cup dry white wine
2 Tbsp. fresh lemon juice
¼ cup finely chopped parsley, plus more for serving
3-4 oz. feta, crumbled
Toasted country-style bread (for serving)
Step 1
Heat 2 Tbsp. extra-virgin olive oil in a large ovenproof skillet over medium-high. Add 1 lb. large shrimp, peeled, deveined, patted dry, in a single layer; season with kosher salt and freshly ground pepper. Cook until shrimp are bright pink and nearly cooked through, about 1 minute per side. Using a slotted spoon, transfer shrimp to a plate.
Step 2
Reduce heat to medium and melt 2 Tbsp. unsalted butter in same skillet. Cook 1 medium onion, finely chopped, stirring often, until translucent, about 3 minutes. Add 5 garlic cloves, finely chopped, and cook, stirring, until fragrant, about 2 minutes. Add 2 Tbsp. double-concentrated tomato paste and cook, stirring often, until darkened in color, about 3 minutes. Add 2 lb. plum tomatoes, chopped, ¼ cup finely chopped basil, 2 tsp. Dijon mustard, and 1 tsp. sugar; stir to combine. Cook, stirring occasionally, until tomatoes are beginning to fall apart and juices have thickened, 12–15 minutes.
Step 3
Pour in ½ cup dry white wine and 2 Tbsp. fresh lemon juice and cook, stirring occasionally, until sauce is thickened, about 5 minutes; season with salt and pepper. Return shrimp along with any accumulated juices to skillet; stir in ¼ cup finely chopped parsley. Remove from heat and scatter 2 oz. feta, crumbled, over.
Step 4
Heat broiler. Transfer skillet to oven; broil until cheese is browned in spots and shrimp is cooked through, about 4 minutes. Taste and season with more salt if needed.
Step 5
Divide among shallow bowls; top with more parsley. Serve with toasted country-style bread.