Garides Saganaki

  • 126saves
  • 40min

About this recipe: This is a Greek recipe for prawn saganaki which is great as a starter or meze. It is a delicious dish that I'd only tried in restaurants, but when I tried to make it at home I found that I can make it just as well. Serve with nice crusty bread to mop up all the gorgeous sauce.

MURDERSHEWROTE

Ingredients

Serves: 4 

  • 500g raw king prawns
  • 3 tablespoons olive oil, divided
  • 1 onion, chopped
  • good pinch freshly chopped parsley
  • 250ml white wine
  • 1 (400g) tin chopped tomatoes, drained
  • 1/2 teaspoon minced garlic (optional)
  • 1 (200g) pack feta cheese, cubed

Method

Prep:5min  ›  Cook:35min  ›  Ready in:40min 

  1. Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.
  2. Heat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
  3. While the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
  4. When the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.

Tip:

Though completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.

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Reviews (6)

Diana
by
28

Altered ingredient amounts. I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined prawns, so I didn't need to boil them first and then peel them. So, with that in mind I sauteed the onion (red onion) in olive oil till soft, then added garlic. I added the chopped tomatoes and parsley, and let it simmer on high until most all the liquid had evaporated. I then added the raw, defrosted prawns and cooked them for 3 mins in the tomato sauce. I then added 250ml of white wine. >>>This is where I would alter the recipe - 250ml is too much liquid to add at this point, as while the end result was tasty, it was too watery - this dish shouldn't be soupy, and with 250ml of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute, I added the feta and transferred the pan to an oven preheated to 220C. I cooked the dish for a further 5 to 7 mins, till bubbly and the feta slightly browned on top. - 09 Jan 2009

Diana
by
6

All in all the taste was delicious, but next time I will just start with 125ml of wine and add more if necessary (see my tweak). Served with crusty bread it made a great supper and was surprisingly easy to make! I am also thinking of using a few shots of ouzo next time instead of the wine. - 09 Jan 2009

sarahnorthway
1

Deelish. I served it over tortellini. To make more sauce I added a couple shots of ouzo (which I saw in a different Saganaki recipe), half a block of chicken stock and a tbsp of flour. - 21 May 2012

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