Why You’ll Love This Recipe

Prawn Saganaki is a wonderfully aromatic dish that combines the sweetness of prawns with the salty richness of feta and the tangy freshness of tomatoes. The addition of olive oil, garlic, and herbs infuses the dish with Mediterranean flavors, making every bite a satisfying experience. The creamy feta cheese melts into the sauce, creating a deliciously smooth base for the prawns. This dish comes together quickly, making it perfect for weeknight dinners, yet it’s also elegant enough to serve at a dinner party. Whether you’re a fan of seafood or simply enjoy bold flavors, Prawn Saganaki is a dish you’ll fall in love with.

Ingredients

• 1 lb large prawns, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine or ouzo (optional)
• 1/2 tsp dried oregano
• 1/4 tsp chili flakes (optional)
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped
• Lemon wedges for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Prawns: Heat 1 tablespoon of olive oil in a large skillet or shallow pan over medium heat. Add the prawns and cook for 2-3 minutes on each side, or until they turn pink and are just cooked through. Remove the prawns from the pan and set them aside.
2. Make the Sauce: In the same pan, add the remaining 1 tablespoon of olive oil and heat it over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Pour in the crushed tomatoes and stir to combine. Add the white wine or ouzo (if using), dried oregano, chili flakes, salt, and pepper. Bring the sauce to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Add the Prawns and Feta: Return the prawns to the pan, nestling them into the sauce. Crumble the feta cheese over the top of the prawns. Reduce the heat to low and simmer for another 3-4 minutes, allowing the prawns to absorb the flavors of the sauce and the feta to soften and melt.
5. Serve: Garnish with fresh parsley and serve with lemon wedges. Prawn Saganaki is typically served with crusty bread to soak up the delicious sauce, or you can enjoy it with a side of rice.

Servings and Timing

• Servings: 4 servings (as an appetizer) or 2 servings (as a main course)
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Vegetarian Version: For a vegetarian version of Saganaki, you can replace the prawns with grilled or pan-fried vegetables, such as zucchini, eggplant, and bell peppers.
• Add Olives: Add a handful of Kalamata olives to the sauce for an extra Mediterranean flavor boost.
• Spicy Saganaki: If you like it spicy, increase the amount of chili flakes or add a fresh chili for an added kick.
• Herbs: Experiment with different herbs such as basil, thyme, or mint for a slightly different flavor profile.

Storage/Reheating

• Storage: Leftover Prawn Saganaki can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: To reheat, gently warm the dish in a skillet over low heat, adding a splash of water or broth to loosen the sauce. You can also reheat in the microwave in 30-second intervals.

FAQs

Can I make Prawn Saganaki without wine?

Yes, you can omit the wine or ouzo and still make a delicious dish. Simply replace the wine with vegetable broth or extra tomato sauce for a non-alcoholic version.

Can I use frozen prawns?

Yes, you can use frozen prawns. Just be sure to thaw them thoroughly and pat them dry before cooking to avoid excess moisture in the dish.

Can I make this dish in advance?

While Prawn Saganaki is best enjoyed fresh, you can make the sauce ahead of time and store it in the refrigerator. When you’re ready to serve, reheat the sauce, add the prawns, and crumble the feta on top.

Is this recipe gluten-free?

Yes, Prawn Saganaki is naturally gluten-free. Just be mindful of the bread or sides you serve with it, ensuring they are gluten-free if needed.

Can I use a different cheese instead of feta?

Yes, you can use other cheeses such as goat cheese, ricotta, or even mozzarella. However, feta gives the dish its distinctive salty and tangy flavor, so it’s recommended to stick with it if possible.

How spicy is Prawn Saganaki?

The dish is only as spicy as you make it. The chili flakes are optional and can be adjusted to your heat preference, or you can skip them entirely for a milder dish.

Can I use pre-cooked prawns?

It’s best to use raw prawns for this recipe to ensure the prawns absorb the flavor of the sauce. Pre-cooked prawns can be used, but they may not absorb the sauce as well and may end up being overcooked if simmered for too long.

Can I serve Prawn Saganaki with rice?

Yes, rice is a great accompaniment to Prawn Saganaki. Serve the dish over a bed of rice to soak up the rich tomato and feta sauce.

Can I double the recipe?

Yes, this recipe can easily be doubled to serve more people. Just make sure to use a larger pan and adjust the cooking time slightly.

What kind of bread should I serve with Prawn Saganaki?

Serve this dish with a crusty bread like French baguette or ciabatta to soak up the flavorful sauce. You can also serve it with pita bread for a more traditional Mediterranean touch.

Conclusion

Prawn Saganaki is an easy yet impressive dish that brings the bright and bold flavors of the Mediterranean straight to your table. With juicy prawns, rich tomato sauce, and the creaminess of feta, it’s the perfect dish for seafood lovers. Whether you’re preparing it for a weeknight dinner or a special gathering, this dish is guaranteed to be a hit. The combination of simple ingredients and explosive flavor makes Prawn Saganaki a must-try in your cooking repertoire.

Prawn Saganaki

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Prawn Saganaki is a Greek dish featuring prawns cooked in a rich tomato sauce with feta cheese, herbs, and a splash of ouzo or white wine. It’s a perfect blend of Mediterranean flavors, ideal as an appetizer or main course.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings (as appetizer) or 2 servings (as main course)
• Category: Appetizer, Main Course
• Method: Stovetop
• Cuisine: Greek

Ingredients

1. 1 lb large prawns, peeled and deveined
2. 2 tbsp olive oil
3. 1 medium onion, chopped
4. 3 cloves garlic, minced
5. 1 can (14 oz) crushed tomatoes
6. 1/2 cup dry white wine or ouzo (optional)
7. 1/2 tsp dried oregano
8. 1/4 tsp chili flakes (optional)
9. Salt and pepper to taste
10. 1/2 cup crumbled feta cheese
11. 1 tbsp fresh parsley, chopped
12. Lemon wedges for serving

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Instructions

Prepare the Prawns: Heat 1 tablespoon of olive oil in a large skillet or shallow pan over medium heat. Add the prawns and cook for 2-3 minutes on each side, or until they turn pink. Remove and set aside.

1. Make the Sauce: In the same pan, heat the remaining olive oil, add chopped onion and garlic, and cook for 3-4 minutes. Add crushed tomatoes, white wine or ouzo, oregano, chili flakes, salt, and pepper. Simmer for 10 minutes.
2. Add Prawns and Feta: Return prawns to the pan and crumble feta cheese over the top. Simmer for another 3-4 minutes until the prawns are fully coated with sauce and the feta melts.
3. Serve: Garnish with fresh parsley and serve with lemon wedges. Enjoy with crusty bread or rice.

Notes

• For a non-alcoholic version, replace wine with vegetable broth or extra tomato sauce.
• If you like spicier dishes, increase the chili flakes or add fresh chili.
• Rice or crusty bread works great with this dish to soak up the sauce.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 6g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 170mg