Greek Shrimp (Prawn) Saganaki recipe with Feta cheese (Garides Saganaki)

Ingredients

• 25medium prawns
• 4ripe, juicy tomatoes, finely chopped
• 1red onion, finely chopped
• to tastehot chilli pepper
• 2spring onions, sliced (optional)
• 2 clovesgarlic, chopped
• 60 ml (¼ cup)Greek ouzo
• 30 ml (2 tablespoons)fresh dill or parsley, chopped
• 200–250 gfeta cheese, crumbled or cubed
• to tasteolive oil
• to tastesalt and freshly ground pepper
• a pinchsweet paprika (optional)

Instructions

1. 1

   Prepare the prawns

   Peel and clean the prawns.

2. 2

   Drain the tomatoes

   Finely dice the tomatoes and leave them to drain in a colander so their excess liquid does not thin the sauce.

3. 3

   Cook the sauce

   Heat olive oil in a pan over medium-high heat. Add the onion and sauté for 1 minute, then stir in the garlic and chilli and season with salt and pepper. Cook for 1 more minute. Add the tomatoes, cover, bring to the boil, then simmer for about 5 minutes, until the sauce has thickened slightly.

4. 4

   Sauté the prawns

   Season the prawns with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3–4 tablespoons of olive oil. Add the prawns and sauté for 1 minute, then deglaze the pan with the ouzo.

5. 5

   Add feta cheese

   Pour the tomato sauce into the pan with the prawns and stir. Scatter over the crumbled or cubed feta, cover and cook for 2 more minutes, until the feta has softened slightly.

6. 6

   Garnish and serve

   Finish with chopped parsley or dill and serve hot.

What is prawn saganaki?

Garides saganaki is a Greek dish of prawns cooked with tomato and topped with feta. The name refers to a small, two-handled cooking pan, though the dish can be made in a wide saucepan.

This version builds a quick sauce from fresh tomatoes, onion, garlic and chilli, then adds ouzo and feta. It is served hot, often as a sharing starter or with bread to catch the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 30g protein, 8g carbs, 10g fat.

The prawns provide most of the protein, while the tomatoes contribute carbohydrates. Olive oil and feta account for much of the fat; serve with a generous salad or vegetables alongside for a more balanced plate.

Getting the sauce right

Tomatoes: Chopping and draining them first helps keep excess liquid out of the pan, so the sauce can thicken without a long simmer.

Aromatics: Give the onion a minute before adding the garlic and chilli. This starts softening the onion while keeping the garlic from cooking for too long.

Cooking the prawns

Prawns: The recipe gives them a brief sauté before adding the ouzo and sauce. Keep the heat moderate and avoid leaving them in the pan longer than the method specifies.

Ouzo: Pour it into the pan after sautéing the prawns to deglaze and lift the flavourful browned bits. Add the tomato sauce soon afterwards.

The feta finish

Feta: Crumble it for a more even scatter or cut it into cubes for larger, distinct pieces. It should soften slightly under the lid rather than disappear completely into the sauce.

Doneness: The method calls for just 2 minutes of covered cooking after adding the feta. Serve as soon as the cheese has softened and the dish is hot.

Serving it hot

Bread: Warm crusty bread is a practical match for scooping up the tomato sauce and feta.

Fresh herbs: Add the dill or parsley at the end, as directed, to bring a fresh note to the rich, savoury sauce. Serve straight from the pan or transfer it to a warm serving dish.

Keeping the timing on track

Prep first: Peel and clean the prawns, chop the vegetables and crumble or cube the feta before heating the pan. The sauce and prawns cook quickly, so having everything ready makes the sequence easier.

Work in order: Simmer the sauce while you prepare to sauté the prawns, then combine them for the brief final cook. This keeps the prawns from waiting in the pan while the sauce is made.

Recipe notes & tips

• Drain the chopped tomatoes while you prepare the other ingredients.
• Taste the chilli before adding it, as its heat can vary.
• Use a large pan so the prawns can be arranged without crowding.
• Have the ouzo measured and ready before sautéing the prawns.
• Choose either dill or parsley and add it just before serving.
• Serve immediately while the feta is still soft.

Variations

• Adjust the chilli: Use less for a milder sauce or add more to suit your preference.
• Choose your herbs: Finish with dill or parsley, as specified in the recipe.
• Add spring onions: Include the optional sliced spring onions for a fresh onion note.
• Use paprika: Add the optional pinch of sweet paprika with the seasoning.
• Change the feta cut: Crumble it for smaller pieces or cube it for a chunkier finish.

Common mistakes to avoid

• Skipping the draining: Excess tomato liquid can leave the sauce thin; let the chopped tomatoes drain first.
• Cooking the garlic too long: Add it after the onion has sautéed for 1 minute, then cook the aromatics together for only 1 more minute.
• Overcooking the sauce: Simmer for about 5 minutes, stopping when it has thickened slightly.
• Leaving the prawns in too long: Sauté them for 1 minute before adding the ouzo and sauce.
• Expecting the feta to melt fully: The recipe only cooks it for 2 minutes, until it softens slightly.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat gently in a covered pan until hot, taking care not to cook the prawns for longer than necessary.

Frequently asked questions