No need to visit Greece for your saganaki fix. Make it at home. My prawn saganaki recipe uses fresh prawns, tomatoes and Greek feta. Don’t forget the ouzo!
What is saganaki?
When people recount their Greek holiday experiences, the subject inevitably turns to food.
“The moussaka was to die for…”.
“The saganaki was melt in the mouth delicious…do you know how to make it?”.
The saganaki remark always leads me to ask - “which” saganaki dish are you referring to?
I won’t harp on too much about the confusion this can cause. As I explained in my saganaki cheese post, saganaki usually refers to the cooking vessel the ingredients are cooked in.
Sometimes it’s a small clay pot, but most times it’s a small frying pan.
Let’s ignore the semantics for today and focus on this prawn saganaki I whipped up the other day.
This dish is definitely one for the seafood lovers.
Ideally, you would be enjoying this on a tranquil Greek isle along with a crisp Greek white and the sound of the bouzouki humming along in the background.
But the reality for me is, it’s winter. It’s chilly outside, and this prawn saganaki recipe brings joy and warmth to my being!
Traditionally prawn saganaki is served in the summer, but I think it adapts to cooler temperatures ideally.
What you need for prawn saganaki
Also, don’t stress if you don’t have the traditional bowls or frying pan. It works well in a deep dish frying pan too.
There’s a little chilli, a dash of ouzo and it all marries perfectly with melted feta cheese on top. Just think of it as a “quick” prawn casserole!
As per usual, make sure you have some excellent quality sourdough bread nearby to dip in the warm sauce.
To finish off, sip some ouzo and create your own Greek magic with this prawn saganaki.
Prawn saganaki - watch how to make it
- 250 g prawns, fresh, cleaned deveined and tails left intact
- 1/4 cup olive oil
- 1 red onion, finely diced
- 2 cloves garlic, finely minced
- 1 long red chilli, finely chopped
- 1 pepper, bullhorn variety, finely sliced
- 3 tbsp ouzo
- 200 g tomatoes , or 2 large tomatoes pureed in a blender
- 1/4 cup flat-leaf parsley, finely chopped
- 100 g feta cheese
- salt and pepper for seasoning
- Heat the olive oil on medium heat in a large deep frying pan. Once heated through add the onion, garlic and chillis. Allow the mixture to soften and become translucent after a few mins.
- Add the prawns and saute gently for a few mins.
- Add the ouzo, tomatoes, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point, turn the temperature down to a medium-low simmer. Cook for 10 mins.
- Transfer the prawn saganaki mixture to oven-safe ceramic bowls and crumble the feta on top. Place under a hot grill (broiler) until the feta melts and oozes into the sauce.