Turn your Instant Pot or Pressure cooker to Sauté and once it is hot, add the butter. Let it melt a little and then add garlic and red pepper flakes.
Add in onions, tomatoes, oregano and salt.
Pour in the frozen shrimp.
Set your Instant pot to LOW pressure 1 minute.
Once the pot is done cooking, release all pressure immediately.
Mix in the shrimp with the rest of the lovely tomato broth.
Allow it to cool slightly. Right before serving, sprinkle the feta cheese, olives, and parsley.
This dish makes a soupy broth, so it's great for dipping buttered french bread into, or eat over rice, or riced cauliflower.
Stove Top Instructions
Heat a 10-inch saucepan and when it's hot, add the butter. To the melted butter add garlic and red pepper flakes. Let this sizzle for 10-15 seconds.
Add onions, tomato paste, oregano, salt, pepper, and water. Mix until you the tomato paste has dissolved. Cover the skillet and let the sauce cook for 3-4 minutes.
Stir in shrimp, feta cheese, and olives. Cook until the shrimp are cooked through for about 2-3 minutes. Garnish with parsley and serve.
Serving suggestions:
French Bread & Butter
Rice
Riced Cauliflower
Eat plain.
Use frozen shrimp when making this in the Instant Pot.Store the saganaki in the fridge for up to 3 days and freeze for up to 3 months.