About this recipe: 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.
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.
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)