Prawn saganaki

    (6)
    50 min

    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.


    6 people made this

    Ingredients
    Serves: 4 

    • 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

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6.
    2. 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.
    3. 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.
    4. Spread tomato mixture into the base of a baking dish; top with prawns and sprinkle evenly with feta cheese.
    5. Bake in the preheated oven until prawns are bright pink on the outside and cooked through, about 10 minutes; top with parsley.

    Substitution:

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (6)

    Reviews in English (6)

    by
    6

    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)

    by
    3

    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)

    by
    3

    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)

    Write a review

    Click on stars to rate