Shrimp saganaki

Ingredients

• 227 g (½ lb)peeled and deveined prawns, medium or large
• ½onion, or less if large
• 2 cloves, or less if largegarlic
• 180 ml (¾ cup)fresh grated tomatoes or finely chopped tinned tomatoes
• 22.5 ml (1½ tbsp)olive oil
• 30 ml (2 tbsp)ouzo or white wine
• 2.5 ml (½ tsp)dried oregano
• 1 pinchred pepper flakes
• 1 pinchpepper
• 1 pinchsalt
• 1 pinchsugar
• 1 tbspchopped parsley
• 57 g (2 oz)feta cheese
• 1 squeeze, optionallemon juice, to serve

Instructions

1. 1

   Prepare ingredients

   Check that the prawns are deveined and clean. Finely chop the onion and crush or grate the garlic. If using fresh tomatoes, grate them and discard the tough core and skin; finely chop tinned tomatoes if needed.

2. 2

   Soften onion

   Warm the oil in a small, grill-safe frying pan, about 20 cm, over a medium heat. Add the onion and cook for a few minutes until softened. If it starts to brown, lower the heat and/or add a little more oil.

3. 3

   Build the sauce

   Stir in the garlic and cook for 1 minute. Add the ouzo or wine, stir and let it reduce slightly for 1 minute, then add the tomatoes, oregano and red pepper flakes. Season with salt, pepper and sugar, and mix well.

4. 4

   Simmer sauce

   Bring the sauce to a simmer, lower the heat and cook for around 5–10 minutes, until the liquid has reduced and thickened a little and the flavours have had time to mingle.

5. 5

   Cook the prawns

   Add the prawns and press them into the sauce so they are well submerged. Simmer for around 2 minutes, until their edges turn pink and opaque. Turn them over, press them back under the sauce and cook for 1 more minute. Meanwhile, heat the overhead grill.

6. 6

   Grill with feta

   When the prawns are cooked through, stir in the parsley. Crumble the feta over the top and place the pan under the grill for a couple of minutes, until the cheese is lightly browned; it may or may not melt. Add a squeeze of lemon if you like and serve warm, with crusty bread recommended for the sauce.

What is shrimp saganaki?

Saganaki is the name commonly used for Greek dishes cooked and served in a small pan; shrimp saganaki pairs prawns with tomato sauce and feta. It is often served as mezze, though it can also make a simple meal.

This version builds flavour by simmering the tomato sauce before adding the prawns, then finishes the dish under the grill so the feta browns gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 21g protein, 9g carbs, 18g fat.

The tomatoes contribute most of the carbohydrates, while the prawns provide protein. Olive oil and feta account for much of the fat; serve with a modest piece of crusty bread and a side salad to round out the plate.

Choose the tomatoes

Fresh tomatoes: Grating them gives the sauce a fine texture, while removing the core and skin keeps it smooth.

Tinned tomatoes: Use finely chopped or crushed tomatoes, or break up whole ones before adding them. Either way, the sauce should simmer until slightly thickened.

Keep the onion gentle

Cook the onion over medium heat until soft rather than browned. If it colours too quickly, reduce the heat or add a little more oil.

Add the garlic only after the onion softens, then cook it briefly before adding the ouzo or wine so it does not have time to scorch.

Watch the prawns closely

Submerge the prawns in the sauce so they cook evenly. Their edges turning pink and opaque is the cue to turn them; give them just 1 more minute on the other side before checking they are cooked through.

The recipe’s timings suit medium or large prawns, but size can affect how quickly they cook, so use appearance as well as the clock.

Finish under the grill

Use a frying pan that is safe to place under the overhead grill. Crumble the feta over the cooked prawns and grill for a couple of minutes, until it picks up a little colour.

Feta does not always melt, so look for light browning rather than expecting a fully melted topping.

Serve it warm

Bring the pan to the table while the sauce and prawns are warm, with crusty bread for dipping. A squeeze of lemon is optional and adds a fresh, sharp contrast to the rich feta.

For a more substantial meal, serve it alongside a simple salad or another Greek-inspired dish.

Recipe notes & tips

• Use a small pan that can safely go under the overhead grill.
• Grate fresh tomatoes over a bowl to catch their juices.
• Reduce the heat if the onion begins to brown before it softens.
• Press the prawns beneath the sauce so they cook evenly.
• Crumble the feta evenly across the surface for a balanced topping.
• Serve straight away while the sauce is warm.

Variations

• Use white wine: Swap it for the ouzo while keeping the same amount.
• Adjust the heat: Add a little more red pepper flakes for a spicier sauce.
• Choose fresh tomatoes: Grate ripe tomatoes and remove the tough core and skin.
• Add extra herbs: Scatter a little more parsley over the dish when serving.
• Skip the lemon: Leave out the optional squeeze for a less tangy finish.

Common mistakes to avoid

• Browning the onion: Lower the heat or add a little more oil so it softens gently.
• Scorching the garlic: Add it after the onion is soft and cook for just 1 minute.
• Watery sauce: Let it simmer for 5–10 minutes until it reduces and thickens slightly.
• Overcooking the prawns: Turn them when their edges turn pink and opaque, then cook for only 1 more minute.
• Using an unsuitable pan: Check that the frying pan is safe to place under the grill before starting.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days. Reheat gently in a pan until hot throughout, taking care not to overcook the prawns.

Frequently asked questions