This classic Greek dish consists of sautéed shrimps that are traditionally deglazed with the anise-flavored ouzo, then doused in a rich tomato sauce, and finally topped with crumbled feta cheese. The dish was named after sagani, a small, two-handled pan traditionally used for preparing one-pot dishes.

This restaurant staple is typically enjoyed as an appetizer or a mezze dish that is usually complemented by bread or warm pita triangles.