Prawn Saganaki: Discover the Secret to This Delicious Dish!

Ingredients

• 500 gpeeled and deveined prawns
• 200 gfeta cheese, crumbled
• 400 gcanned tomatoes
• 1onion, finely chopped
• 2 clovesgarlic, minced
• 120 ml (½ cup)olive oil
• 1 tspdried oregano
• ½ tspred pepper flakes
• to tastesalt and pepper
• to garnishfresh parsley, chopped

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large skillet over medium heat.

2. 2

   Soften the aromatics

   Add the chopped onion and minced garlic, and sauté until softened.

3. 3

   Season the tomatoes

   Stir in the canned tomatoes, dried oregano, red pepper flakes, salt and pepper.

4. 4

   Simmer the sauce

   Let the sauce simmer for about 10 minutes, until it thickens.

5. 5

   Cook the prawns

   Add the prawns to the skillet and cook until they turn pink.

6. 6

   Add the feta

   Scatter the crumbled feta over the sauce and leave it to melt slightly.

7. 7

   Garnish and serve

   Finish with chopped fresh parsley before serving.

What is prawn saganaki?

Prawn saganaki is a Greek dish of seafood cooked in a tomato-based sauce and topped with feta. The name is associated with a small, two-handled pan used in Greek cooking, though this version is made in a large skillet.

Here, onion, garlic, oregano and chilli flakes build flavour in the sauce, while prawns cook briefly in it and feta adds a salty, creamy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 25g protein, 15g carbs, 20g fat.

The prawns provide most of the protein, while the tomatoes contribute carbohydrates and the olive oil and feta supply much of the fat. Serve with a generous salad or vegetables, and choose bread or rice according to how filling you want the meal to be.

Building the tomato sauce

Aromatics first: soften the onion and garlic in the olive oil before adding the tomatoes. This gives them a chance to mellow without rushing the sauce.

Tomatoes next: simmer them with the oregano and pepper flakes for about 10 minutes, until the mixture thickens. Season with salt and pepper to taste.

Getting the prawns right

Add the prawns once the sauce has thickened, rather than simmering them throughout the sauce-making stage. They are ready when they turn pink, so keep an eye on them as they cook.

If using frozen prawns, defrost them first and drain away excess liquid so they do not water down the sauce.

Finishing with feta

Feta finish: crumble the cheese over the prawns after they have cooked, then let it soften slightly in the heat. The method does not call for fully melting it into the sauce.

Parsley: add the chopped fresh parsley just before serving for a fresh contrast to the rich tomato and cheese.

Serving suggestions

Serve the saganaki while hot, with crusty bread for scooping up the sauce. Rice or boiled potatoes also make a useful base if you want a more substantial plate.

A simple green salad can bring a fresh contrast alongside the warm, savoury sauce.

Timing and preparation

The recipe takes 30 minutes in total, with about 10 minutes of simmering for the tomato sauce. Chop the onion, mince the garlic and crumble the feta before you start so they are ready when needed.

Use a large skillet so the sauce and prawns can cook in an even layer and are easy to stir.

Recipe notes & tips

• Have the prawns ready before you add the tomatoes so they can go straight into the sauce once it has thickened.
• Taste the sauce before adding extra salt, as feta can bring a salty flavour to the finished dish.
• Keep the prawns in a single layer where possible so they cook evenly.
• Add the parsley just before serving to keep its fresh flavour.
• Serve promptly after the feta has softened slightly.

Variations

• Adjust the heat: use fewer red pepper flakes for a milder sauce.
• Add lemon: squeeze a little over the dish just before serving for a bright finish.
• Use fresh oregano: substitute chopped fresh oregano for the dried herb, adjusting to taste.
• Add vegetables: stir in sliced peppers with the onion so they soften in the sauce.
• Make it a meal: serve over rice or alongside crusty bread to catch the tomato sauce.

Common mistakes to avoid

• Adding prawns too early: they can overcook while the sauce simmers; add them after the sauce has thickened.
• Skipping the sauce simmer: the tomatoes may stay thin; simmer for about 10 minutes until the sauce thickens.
• Overcooking the prawns: they can become firm; take them off the heat once they turn pink.
• Salting heavily at the start: feta adds saltiness; season the sauce to taste and adjust cautiously.
• Fully melting the feta: it can disappear into the sauce; scatter it over the top and let it soften slightly.

How to store

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

Frequently asked questions