Γαρίδες Σαγανάκι Συνταγή

Ingredients

• 25medium prawns
• 4ripe tomatoes, finely chopped
• 1onion, finely chopped
• ½–1hot pepper, finely chopped
• 2spring onions, sliced (optional)
• 2 clovesgarlic, finely chopped
• 60 mlouzo
• 2 tbspfresh dill or parsley, finely chopped
• 200–250 gfeta, cut into cubes
• to tasteolive oil
• to tastesalt and freshly ground black pepper
• 1 pinchground paprika

Instructions

1. 1

   Clean the prawns

   Peel the prawns and remove the digestive tract from each one.

2. 2

   Drain the tomatoes

   Chop the tomatoes into small cubes and leave them in a colander to drain, which helps keep the sauce from becoming watery.

3. 3

   Cook the sauce

   Heat a frying pan over medium-high heat and add olive oil and the onion. Sauté for 1 minute, then add the garlic, hot pepper, salt and pepper and cook for another minute. Add the tomatoes, cover the pan and simmer for about 5–10 minutes.

4. 4

   Sauté the prawns

   Season the prawns well with salt and pepper. Heat a large frying pan over medium heat, add 3–4 tbsp olive oil and sauté the prawns for 1 minute on each side. Pour in the ouzo to deglaze the pan.

5. 5

   Add feta and sauce

   Add the tomato sauce to the pan with the prawns and stir gently. Scatter the feta over the top, cover and cook for 3–4 minutes, until the feta starts to soften.

6. 6

   Finish and serve

   Stir in the chopped dill or parsley. Serve hot with rustic bread and ouzo.

What is shrimp saganaki?

Saganaki is a Greek name associated with food cooked in a small frying pan, and shrimp saganaki is a classic combination of prawns, tomato and feta. This version adds ouzo and fresh herbs for an aromatic, briny finish.

The quick method keeps the prawns tender while the drained tomatoes make a more concentrated sauce. Feta softens on top rather than disappearing into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 24g protein, 12g carbs, 16g fat.

The prawns provide most of the protein, while the tomatoes contribute carbohydrates and the feta and olive oil supply much of the fat. Serve a moderate portion with salad and bread as needed, remembering that bread adds further carbohydrates.

Build a concentrated tomato sauce

Drain the tomatoes: letting their excess liquid run off helps the sauce thicken during its short simmer. Chop them into small cubes so they soften readily.

Soften the aromatics: give the onion a minute before adding the garlic and hot pepper, then cook those for a further minute. This develops their flavour without giving the garlic a long time to brown.

Sauté the prawns briefly

Use a large pan and cook the prawns for 1 minute on each side, just until they begin to turn opaque. They will cook again with the sauce, so avoid leaving them in the first pan for longer.

Ouzo: pour it into the pan after sautéing to lift the savoury browned flavour. Let it mingle with the prawns before adding the tomato sauce.

Keep the feta in soft pieces

Cut the feta into cubes and scatter them over the sauce rather than stirring them in straight away. Covering the pan for 3–4 minutes warms and softens the cheese while leaving some distinct pieces.

The feta is naturally salty, so season the prawns and sauce thoughtfully and taste before adding extra salt at the end.

Adjust the heat and herbs

Hot pepper: use half for a milder sauce or the full pepper for more heat. Remove its seeds if you want to reduce the chilli bite.

Fresh herbs: add dill or parsley at the end so its flavour stays bright. Spring onions are listed as optional and can be included with the other aromatics if using.

Serve while hot

Bring the pan to the table while the prawns are hot and the feta is just beginning to soften. Rustic bread is a useful accompaniment for scooping up the tomato sauce.

A simple green salad can add a fresh contrast to the rich, salty sauce. The recipe also suggests serving the dish with ouzo.

Recipe notes & tips

• Drain the chopped tomatoes well so their liquid does not thin the sauce.
• Use a large pan for the prawns so they can be sautéed without crowding.
• Keep the prawns moving only as needed and follow the short cooking times to help them stay tender.
• Taste the tomato sauce before adding extra salt because feta will bring additional saltiness.
• Choose dill or parsley according to the flavour you prefer and add it just before serving.

Variations

• Milder sauce: use half a hot pepper or remove its seeds before chopping.
• Herb swap: choose parsley instead of dill for a different fresh finish.
• Spring onion addition: include the sliced spring onions with the onion as the sauce begins.
• More tomato texture: leave the tomatoes in slightly larger cubes so they remain distinct in the sauce.
• Bread on the side: serve with rustic bread for dipping into the tomato and feta sauce.

Common mistakes to avoid

• Watery sauce: drain the chopped tomatoes in a colander before cooking them.
• Overcooked prawns: sauté for only 1 minute per side, then finish them briefly in the sauce.
• Crowded prawns: use a large frying pan so they can cook evenly.
• Burnt garlic: add it after the onion and cook it for only the specified extra minute.
• Excessively salty sauce: taste before adding more salt, as the feta is already salty.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a pan until hot throughout; avoid prolonged heating, which can make the prawns tough.

Frequently asked questions