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Shrimps Saganaki
Shrimps Saganaki


(For 6 persons)
1 kg of fresh medium shrimp
2 chopped tomatoes without peel
2 tablespoons chopped parsley
Chilli pepper and preferably if you like
100 g feta cheese
1/2 cup olive oil


Peel the shrimp from the shells and enteraki in the back and keep the heads and tail.
Place them in cold water with ice cubes.
Within a saute pan with olive oil tomatoes gia10 minutes, add spices and salt, add the prawns and leave for 5 to 7 minutes.
Remove from the heat and sprinkle with parsley and grated cheese.
Eaten with a green salad and a good company with a frozen lively epiigefsis Melissanthi.


MelissanthiWhite Dry

Type:White Dry P.D.O. Meliton Slopes.Varietal Composition:Athiri, Assyrtiko, Rhoditis.Organoleptic Analysis:Bright straw color, aromas of herbs, citrus and ripped fruits. Well structured mouth, full bodied with zesty acidity and rich fruity finish.

Altitude:300 - 400 m.Soil:Sandy clay.Yield:5.000 kg/ha.Method of Production:Skin contact at low temperature. Vinification in stainless steel vats using selected yeasts at temperatures between 16 - 18°C. Aging on its lees for few months with periodical stirring.

To Accompany:Variety of seafood, fresh fish, white meats, pasta, Asian cuisine.Served:At 8 - 10° C.

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