Garides Kokkiyia Me Feta

A Greek shrimp and feta classic known as Garides Saganaki in much of Greece (Kokkiyia refers to the shell-shaped serving dish). Shrimp sit in a spoonful of tomato sauce, get crumbled feta over the top, and bake briefly until the cheese softens and starts to brown against the rim of the shell.

The sauce is built before the shrimp ever touch the oven. Onion softened in oil, tomato sauce, fresh chopped tomatoes, parsley, basil, garlic, salt, and pepper simmer together for 25 minutes until the flavors meld and the liquid reduces to a thick, concentrated base. Straining the sauce before portioning removes the onion chunks and produces a silky texture that clings to the shrimp.

Individual scallop shells or small ramekins make this a proper plated appetizer. A spoonful of sauce in the bottom of each shell, shrimp nestled in, more sauce spooned over, feta crumbled across the top. The brief oven time (15 to 20 minutes) just cooks the shrimp and warms the cheese to melt against the tomato.

Feta is the defining ingredient. Use real Greek feta (made from sheep and goat milk), not the block labeled “feta” made from cow milk. The real stuff is crumblier, saltier, tangier, and what separates this dish from ordinary shrimp-in-tomato-sauce. Serve with crusty bread for mopping.

Chef Tips

• Sprinkle shrimp with lemon juice before the sauce goes on. It firms the flesh and brightens the flavor.
• Don’t overcook the shrimp. Pull from the oven as soon as they’re opaque through (about 15 minutes at moderate temperature).
• Use peeled and deveined shrimp with tails removed for easier eating from the shell.
• Serve hot, straight from the oven. Feta loses its texture and the sauce congeals as it cools.

Variations

• Add a splash of ouzo or dry white wine to the sauce for more authentic Greek flavor.
• Substitute scallops, mussels, or firm white fish for the shrimp.
• Bake in a single large casserole instead of individual shells for family-style serving.