A classic Greek traditional dish, Prawn Saganaki. Prawns are cooked in a rich tomato sauce finished with feta cheese, perfect for enjoying with plenty of bread.
A couple of years ago, during a trip to Santorini, Prawn Saganaki became one of my favourite dishes. I still remember the first time I tried it. After a long day exploring the island, we ended the evening watching the sunset in Oia. It’s the most popular time to be there, and we hadn’t made a reservation for dinner. Luckily, we stumbled across a small hidden gem of a restaurant where we could still sit and enjoy the last moments of the sunset. After chatting with the owner, she recommended a few dishes and this was one of them. As it was one of our last nights, I decided to try it, and I was amazed at how such a simple dish could deliver so much flavour. It quickly became a favourite.
The name “saganaki” comes from the Greek word sagani, referring to a small, two-handled frying pan. Any dish cooked in this type of pan can be called “saganaki.” One of the most popular versions is cheese saganaki, which, if you’ve never tried it, is a must. Another favourite is mussels saganaki. Honestly, it’s hard to go wrong with anything on a menu that carries this name, they’re all incredibly flavourful.
How to make Prawn Saganaki
To make the base sauce, start with good-quality ingredients. Heat a generous amount of olive oil and sauté diced onion and garlic until fragrant. Add finely diced red pepper and cook until softened. At this stage, pour in a splash of ouzo and let it simmer for a few minutes so the alcohol evaporates. Next, add chopped tomatoes, oregano, salt, and pepper, and let the sauce simmer gently for about 15 minutes. Add the prawns and cook for around 2 minutes on each side, until just done. Finish by crumbling feta cheese over the top and sprinkling with fresh parsley.Serve immediately with plenty of bread to soak up the sauce.
FAQs
What prawns to use
Any prawns will do, however I would suggest using jumbo ones and unpeeled ones to make it easier whilst eating. However, I have also had this dish with unpeeled prawns, which was good yet a bit messy. If you will be using frozen prawns, let them thaw completely before cooking.
How to serve Prawn Saganaki
This dish is rich and full of flavour, so to do it proper justice, serve it with plenty of crusty bread to soak up all the delicious sauce. You can also serve it as part of a Greek-style spread alongside dishes like Greek salad, tzatziki, fava, or even some dolmades. It works beautifully as a sharing dish, especially when placed in the centre of the table for everyone to dig in.
Prawn Saganaki
Ingredients
- 300 g prawns
- 1 white onion diced
- 2 garlic cloves minced
- 1 red pepper diced
- 15 ml ouzo
- 1 can diced tomatoes
- 1/2 tbsp oregano
- 1 tbsp lemon
- 1 tsp salt
- 1/2 tsp pepper
- handful of parsley chopped
- 60 g feta cheese
Instructions
- In a large skillet, heat a generous amount of olive oil and sauté diced onion and garlic until fragrant. Add finely diced red pepper and cook until softened.
- Pour in the ouzo and let it simmer for a few minutes so the alcohol evaporates.
- Next, add the can of diced tomatoes, oregano, lemon juice, salt, and pepper, and let the sauce simmer gently for about 15 minutes.
- Add the prawns and cook for around 2 minutes on each side, until just done.
- Finish by crumbling feta cheese over the top and sprinkling with fresh parsley.
- Serve immediately with plenty of bread to soak up the sauce.
Nutrition
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