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- Dish type
- Seafood starters
- Prawn starters
In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being a starter of fried cheese. We're changing things up a little for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.
20 people made this
- 1 tablespoon olive oil
- 1 red onion, halved and thinly sliced
- 3 cloves garlic, thinly sliced
- 2 tablespoons tomato puree
- 120ml white wine
- 1 jar tomato, olive and ouzo pasta sauce (see note)
- 675g prawns, peeled and deveined, tail on
- 75g Greek feta cheese, crumbled
- 2 tablespoons chopped fresh flat-leaf parsley
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat oven to 200 C / Gas 6.
- Heat olive oil in a large pan over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato puree into onion mixture; cook and stir for 1 minute.
- Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir pasta sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
- Spread tomato mixture into the base of a baking dish; top with prawns and sprinkle evenly with feta cheese.
- Bake in the preheated oven until prawns are bright pink on the outside and cooked through, about 10 minutes; top with parsley.
For tomato, olive and ouzo pasta sauce, you can use 380g tomato passata and stir 2 tablespoons ouzo and 2 tablespoons chopped kalamata olives into the sauce.
Reviews & ratingsAverage global rating:(6)
Reviews in English (6)
by Francine Lizotte, Club Foody
At first I was skeptical about this recipe because I wasn't sure how the Papayiannides® Tomato & Olive & Ouzo sauce would pair with the prawns but I'm glad that I gave it a try. The only thing I changed is to reduce the red onion to a third otherwise it would've overpowered the delicate flavor of the prawns and ruined the recipe. I served this with my homemade herb bread along with a full bodied Cabernet Sauvignon and it was flavorful and delicious.-21 May 2015
I made this using the substitution in the footnote; really enjoyed the hint of licorice/ fennel flavor and the kalamata olives. I cooked the onion longer to caramelize it, and reduced the sauce a good bit. Cooking on a hot night, with the grill already going for asparagus, I tucked the cast iron skillet right on the grate instead of heating the oven, and it was fab. Topped it with a delicious double cream feta; served it over pasta. Stunning dinner for three, with leftovers.-27 May 2015
We really enjoyed this zesty prawn recipe. The sauce certainly makes it and it's easy to prepare. Sounds like a strange combo but we served over cauliflower rice and it worked great. We'll make this again. Thanks Angie-24 May 2015
On this blog we continue with my series of fish recipes dedicated to Poseidon , the God of the sea. The following story is about Poseidon, the Greek Goddess Athena and the city of Athens . I hope you will enjoy the recipe for Prawn Saganaki, an amazing Greek dish, full of character!
All Odyssey guests (cooks or not) have travelled through Athens to come to Poros. Poros and its history are very closely related to Athens, and there are a lot of myths that support this belief. The ancient Greeks were very good at telling stories stories that became the ancient Greek myths. In these myths there is an explanation and a reason for everything: the sunset and moonrise, the trees and rivers, the animals and birds, the clouds and thunder. So of course, this is also the case for the olive tree and the name of the city of Athens.
Corfu Recipes - Prawn Saganaki
This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This time Prawn Saganaki.
Ingredients - 3 tablespoons olive oil.Two and a half cups chopped onions. Quarter cup finely chopped fresh parsley. 1 clove garlic, minced. Half teaspoon sugar. 3 cups chopped fresh plum tomatoes. 1 cup dry white wine or Retsina. 1 kg prawns peeled and deveined. 1 cup crumbled feta cheese.
Instructions - Preheat the oven to 425 F. Warm the oil in a large pan over a medium heat. Add the onions and saute for about 7 minutes until a light golden brown. Add the parsley, garlic and sugar and stir to mix. Add the tomatoes and cook for about 20 minutes until they soften and the liquid is absorbed. Add the wine to the pan and cook until the liquid is absorbed. Add the prawns and cook, stirring occasionally, for 30 seconds. Remove from the heat. Pour the prawns and sauce into a casserole. Top with the feta cheese. Bake for about 5 minutes until the cheese melts.
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What is Greek Ouzo?
Their recipe calls for the famous Greek ouzo.
Are you familiar with ouzo?
It is a dry anise flavored aperitif like the Spanish Ricard or the French pastis.
I added some ouzo together with fennel seeds to my recipe version below.
Are you not a fan of that strong ouzo flavor? Or maybe you can’t get ouzo where you live? I have seen some recipes using finely chopped fennel to the tomato sauce instead, and a drizzle of white wine.
Seems like a great flavor substitute to me!
Prawn saganaki pies
Prawn Saganaki is a rustic Greek dish made with tomatoes, prawns and feta cheese - it's guaranteed to transport you straight to a sunny Greek island.
2 tbsp olive oil 1 onion, thinly sliced 3 garlic cloves, thinly sliced 1 red chilli, diced 500g really ripe vine tomatoes, roughly chopped, or a 400g tin of plum tomatoes 125ml dry white wine (or x1 glass) 2 tsp tomato purée 2 sprigs thyme or 1tsp dried thyme 1 bay leaf 100g feta cheese 8 large raw tiger prawns, peeled and deveined, or frozen raw king prawns 8 sheets filo pastry 25g unsalted butter, melted
Heat oil in a large heavy-based pan over a medium-high heat. Add the onion, garlic and chilli and fry for 3-4 minutes until soft.
Add the thyme, bay leaf and tomatoes and cook for 2-3 minutes until soft, before adding the wine and tomato purée. Season with salt and pepper.
Bring to the boil then cook for 3-4 minutes until thickened.
Crumble the feta over the top, stir through and then divide mixture into four small, ovenproof dishes.
Push two prawns into each pie and top each with 2 sheets of filo pastry, brushing both sides with melted butter and scrunching to fit.
PRAWN SAGANAKI RECIPE
Prawn Saganaki (Garides Saganaki) is a classic Greek dish made with tomatoes, prawns (shrimp)and feta cheese.
It is usually synonymous with holidays and summertime &ndash no wonder I am craving it on a dreary winter&rsquos day!
This dish is usually served as a shared appetiser with plenty of crusty bread to dip into the delicious sauce. In our family we always ate it as a main course over rice.
WHAT IS SAGANAKI?
&ldquoSaganaki&rdquo refers to the cooking pan (sagani) which is why you can have cheese saganaki (fried cheese) and prawn saganaki in which prawns are cooked in a tomato sauce and topped with feta cheese. Despite the common name they are totally different recipes. Confused yet?
This recipe predates the current &ldquobaked feta&rdquo pasta craze (originated on Tik Tok) but is just as delicious if not more so!
WHAT GOES INTO PRAWN SAGANAKI
My mother always makes this recipe with whole, large jumbo shrimp, heads and all &ndash her saganaki is the stuff of LEGEND!
This adds a lot of flavour to the dish, but makes it very messy to eat. Use the best quality, large raw prawns (white shrimp) deveined with or without shells for ease.
Use fresh tomatoes &ndash the best and ripest ones you can find &ndash if you can. Unfortunately I haven&rsquot ever been able to find Greek caliber tomatoes in the UK so I have adapted the recipe to use passata (sieved tomatoes) and tinned tomatoes. If you can&rsquot find pasta you can use two cans of diced tomatoes instead of the one.
Ouzo and plenty of olive oil are usually added to this recipe in Greece&hellip I have left the ouzo out because not many of us will have it handy. Feel free to drizzle plenty of extra virgin olive oil over the dish before baking if you like!
Serving and accompaniments
Prawn saganaki is brought to a different culinary level by just topping it with herbs, such as fresh origano or parsley. This makes it look even more Cretan and Mediterranean and apart from being moutwatering, it greatly pleases the eye.
Delicious prawns saganaki topped with fresh parsley
It is also worth mentioning that prawn saganaki is greatly accompanied with home cooked fries which can be dipped into the delicious tomato sauce. For a much healthier version of fries, you can use an air frier device.
A sheer delight: prawn saganaki served with home cooked fries.
Last but not least, prawn saganaki requires some bread to go with, preferably a healthy Cretan wholemeal bread. Cretan Healthy Life proposes a recipe for delicious Cretan wholemeal bread using a breadmaker or a more traditional Cretan hand made bread.
Every summer I go to Greece. Every day that I’m there, I have Shrimp Saganaki.
It’s just my absolute favourite. Sitting there by the sea, the gentle knocking of boats rocking in the waves. The smell of warm earth meeting the salty surf… God, it’s enough to make your heart ache.
Everything they make is packed full of flavour, fresh, rich, and satisfying.
This dish is the perfect combination of all of the above. It’s comforting without being heavy or fattening (unlike most comfort foods).
It is usually something I reserve for enjoying in the summer months… but I’m not sure why! I think it’s the perfect, vibrant, spicy dish to perk up a blue January, or any hungry month.
To make a generous amount for two you’ll need:
300g raw king prawns (ideally with the heads & tails on if you can find them!)
400g (1 tin) tinned chopped tomatoes
2 handfuls cherry tomatoes, halved
2 glasses of nice white wine (1 for you, one for the pot)
Chili flakes, dried oregano, salt, pepper, olive oil
Warm a frying pan on a medium heat. Add some oil & when it’s hot crush your garlic into the pan. Just as it starts to turn golden, throw your prawns in. Add a good sprinkling of chilli flakes, oregano, salt & pepper. Once the prawns have turned pink and just start to curl, take them out and place to one side. Add a glass of wine to the pan and simmer away… (real Greeks use Ouzo here, but I’m a wimp and I like wine just fine)
Leave to reduce for a few mins, then add your tinned tomatoes.
Stir it all around & leave to cook away.
Tear up your dill and add it to the mix.
By the time the cherry toms are soft and cooked, the whole thing should be ready.
Pop your prawns back into the mix and stir around.
Crumble over a generous fistful of feta & serve.
I’m big into sharing plates so I put mine into a big bowl with some hand-torn sourdough bread, for dippin’.
Pop a little extra feta & dill on top if you’re feeling fancy.
Dig in with a fork & use your bread for mopping, scooping & pinching.
Juicy prawns, enveloped in a gorgeous tomato sauce and creamy, salty feta cheese.
Cuisine Greek, Mediterranean
Keyword feta, seafood, tomato
- 2 small onions finely chopped
- 4 cloves garlic finely chopped
- 1 small bunch thyme leaves and tender stems finely chopped
- 3-4 tablespoon olive oil extra virgin olive oil (EVOO)
- 40 g butter
- 400 g pureed tomato
- 250 ml white wine
- 2 tablespoons tomato paste
- 1/2 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 24 prawns shelled, deveined – tails on
- 150 g feta
Preparing the Prawn Saganaki
Melt the butter with the EVOO in a heavy pan on a medium to high heat
Add the chopped onions and fry them till they brown a little
Add the garlic and fry that a little too
Add the tomato puree, wine, tomato paste, thyme, oregano, salt and pepper
Simmer the sauce until most of the liquid has been reduced
Turn off the heat and add the prawns to the pan ensuring they are covered with sauce
Crumble the feta on top and then transfer the pan to an oven with a full grill and grill until the feta begins to melt
I am however not so easy (and very lucky that I am not doing the washing up) and I happen to love the taste of the simple old Saganaki, so I keep using it. If you come to Greece and you find a Saganaki-pan somewhere, I think you should buy it! Keep it in your house and it will always give you the opportunity to make lots of the wonderful Saganaki recipes. Great for evenings when you take out the ouzo bottle. Also, in this way you will always remember the fantastic taste of Greece in your own kitchen.
Prawn saganaki with feta
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- 1 brown onion (approx. 150 g), cut into quarters
- 50 g olive oil
- 400 g canned diced tomatoes
- 1 tsp sugar
- 200 g water
- 1 tsp salt
- ½ tsp ground black pepper
- 2 tsp dried oregano
- 5 fresh mint leaves
- 24 medium raw prawns, peeled, with tails intact
- feta cheese, for garnishing
- 1 sprig fresh flat-leaf parsley, leaves only for garnishing