This prawn saganaki is a really delicious Greek dish, featuring tomatoes, prawns and parsley topped with feta.
It’s a delicious, fresh dish that makes a perfect light lunch, starter, or a dinner served alongside some sourdough bread (or fries!).
There’s sweetness from prawns, sharp tomatoes, salty feta – the whole thing is a beautiful balance.
This is a very fast dish to make and has a luxurious taste to it; it would be perfect for a date night.
I use frozen king prawns for this recipe – this is because I bought them from a supermarket rather than a fishmongers, and I think the frozen ones must be fresher, because they are frozen so soon after being caught, rather than travelling who knows how far. Do use raw if you want to, though!
The Ingredients
- Onions and garlic – an important base for most recipes! I use red onion here, though you can switch for brown if you need to.
- White wine – a splash of white wine deglazes the pan. You could use vegetable or fish stock instead.
- Cherry tomatoes – or any type of small tomatoes, plum tomatoes would work well too.
- Passata – use passata rather than chopped tomatoes. This will create a richer sauce.
- Sugar – to balance the acidity of the tomatoes. You may need slightly more or less depending on how sweet your cherry tomatoes are – be sure to taste at this point to check.
- Parsley – fresh parsley lifts the dish.
- Feta – salty feta is absolutely key here! Use as much as you like to top it off.
Top Tips
- Cooking the prawns Fresh prawns will need to be cooked until they turn pink – this will take just a minute. Frozen prawns will need to be cooked until they are fully defrosted. Again, this will only take a couple of minutes.
- Get ahead You can cook the sauce up to the point before you add the prawns and store in the fridge for a week or the freezer for three months. When you’re ready to eat, bring it to the boil and add the prawns. Continue the recipe from there.
- To serve Prawn saganaki is at its absolute best when served with thick slices of bread for dunking.
Prawn Saganaki
A saucy prawn and tomato dish topped with salty feta – perfect as a starter or light dinner.
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Ingredients
- 1 tablespoon olive oil
- 1 red onion
- 2 cloves garlic
- 350 grams cherry tomatoes
- 75 grams passata
- 150 ml white wine
- 2 teaspoon light brown sugar
- 250 grams frozen raw king prawns
- 10 grams fresh parsley
- 50 grams feta
Instructions
- Chop the onion and garlic and add to a saucepan with the olive oil. Cook on a medium heat for 1-2 minutes, until beginning to soften.
- Add the tomatoes, passata, sugar and white wine. Bring to the boil, then turn down to a simmer for around 8-10 minutes, until the tomatoes have started to soften and break down a little.
- Add the prawns, turn the heat back up, and cook until pink. Season with salt and pepper.
- Turn the heat off and stir in the chopped parsley.
- To serve, top each dish with the crumbled feta.
More delicious Greek recipes:
- Greek Style Flatbread Pizzas
- Greek Style Crispy Chicken Pittas
- Greek Sharer with Courgette Fritters
- Greek Style Roast Chicken and Vegetables
- Greek Salad with Baked Feta and Tzatziki
- Spinach and Feta Filo Pie
- Feta, Olive and Chilli Filo Parcels
- Chicken Thigh Kebabs
- Penne Pastitsio
- Vegetable Moussaka
- Delicious Feta and Dill Pie
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