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.
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.
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
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
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