Description
Shrimp Saganaki Soup brings the bold Mediterranean flavors of the classic Greek dish into a comforting, flavorful soup. Featuring shrimp, feta cheese, a zesty tomato base, and aromatic herbs, it’s a perfect dish for spring or summer.
Ingredients
1 tablespoon extra virgin olive oil
1 small red onion, diced
1 small green bell pepper, diced
1 small bulb fennel (stems and leaves removed)
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon sweet paprika
1 teaspoon dried oregano
1 tablespoon all-purpose flour
Kosher salt, to taste
28 ounces diced or crushed tomatoes
15 ounces low-sodium chicken broth (about 2 cups)
12 to 16 ounces raw medium or large shrimp (peeled, tail off, head off, thawed and rinsed if frozen)
Juice from half of a lemon
1 teaspoon sugar
1/2 cup crumbled feta cheese
1 tablespoon fresh flat-leaf parsley, minced
Instructions
- Heat olive oil in a 4-quart soup pot or Dutch oven over medium heat. Add onions, bell peppers, and fennel. Sauté for 5-8 minutes until softened but not browned.
- Stir in tomato paste, garlic, paprika, oregano, flour, 1/2 cup chicken broth, and a pinch of salt. Cook for a few minutes to thicken.
- Add diced tomatoes, remaining chicken broth, and another pinch of salt. Bring to a gentle boil, then simmer for 10 minutes.
- Stir in shrimp and cook until pink, plump, and opaque (about 5 minutes).
- Turn off the heat, stir in 1/4 cup of feta until melted, then add lemon juice and sugar. Taste and adjust seasoning.
- Garnish with remaining feta and parsley before serving.
Notes
- For a vegetarian version, omit the shrimp and add extra vegetables like zucchini or mushrooms.
- For spiciness, add red pepper flakes or fresh chili peppers to taste.
- If you want an authentic Greek flavor, substitute fennel with 1/4 cup of ouzo.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop.
- Consider adding more vegetables, such as spinach or carrots, for extra flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 140mg
