Description
Shrimp Saganaki Soup is a vibrant and comforting Greek-inspired dish featuring tender shrimp simmered in a rich tomato and vegetable broth, infused with aromatic herbs and spices, and finished with tangy feta cheese. This hearty soup combines the classic flavors of saganaki in an easy-to-make, satisfying bowl perfect for seafood lovers.
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)
- ½ cup crumbled feta cheese
- 2 Tbsp lemon juice
Seasonings & Others
- 2 Tbsp tomato paste
- 1 Tbsp flour (optional, for thickening)
- 1 tsp dried oregano
- 1 tsp sweet paprika
- Salt, to taste
- 1–2 tsp sugar (to balance acidity)
- Red pepper flakes (optional, for heat)
Instructions
- Prepare the base vegetables: Heat olive oil in a large pot over medium heat. Add diced red onion, green bell pepper, fennel (or ouzo), and minced garlic. Sauté until fragrant and softened, about 5–7 minutes, stirring occasionally to avoid burning.
- Add seasonings: Stir in tomato paste, dried oregano, sweet paprika, salt, and sugar. Cook the mixture for 1–2 minutes to allow the spices and tomato paste to deepen in flavor and coat the vegetables well.
- Add tomatoes and broth: Pour in the canned petite diced tomatoes and chicken broth (or vegetable broth). Stir everything to combine and bring the soup to a gentle simmer over medium heat.
- Thicken the soup (optional): If you prefer a thicker consistency, whisk in 1 tablespoon of flour. Simmer the soup for an additional 5–10 minutes until it slightly thickens, stirring occasionally to prevent lumps.
- Cook the shrimp: Add the peeled and deveined shrimp to the simmering soup. Cook until the shrimp turn pink and opaque, approximately 3–5 minutes, being careful not to overcook them.
- Finish the soup: Remove the pot from heat. Stir in the lemon juice to brighten the flavors and gently fold in the crumbled feta cheese until just softened, adding a creamy tang to the soup.
- Serve: Ladle the hot shrimp saganaki soup into bowls. Garnish with extra feta or fresh herbs if desired. Serve immediately for the best taste.
Notes
- Substitute fennel with ouzo for an authentic Greek flavor, but omit if not available or preferred.
- Flour is optional and used only if you want a thicker soup; otherwise, you can skip it for a lighter broth.
- Adjust sugar amount to balance the tomato acidity as needed based on the tomatoes’ sweetness.
- For a spicier version, add red pepper flakes to taste during the seasoning step.
- This soup can be made with vegetable broth to keep it pescatarian friendly.
- Serve with crusty bread to soak up the flavorful broth.
