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.
Always.
“Oooh!…the feta”.
“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.
Phew!
Let’s ignore the semantics for today and focus on this prawn saganaki I whipped up the other day.
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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, plenty of olive oil 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
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Prawn Saganaki
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Ingredients
- 250 g prawns, fresh, cleaned deveined and tails left intact
- ¼ 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 tablespoon ouzo
- 200 g tomatoes , or 2 large tomatoes pureed in a blender
- ¼ cup flat-leaf parsley, finely chopped
- 100 g feta cheese
- salt and pepper for seasoning
Instructions
- 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.
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Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul
Spanish Recipes says
Que bueno, Peter! I'm in :D. Marchando unas gambas! Delicious, simple and easy... and yes, I'm already picturing the Greek Taverna and the sand and the parasol and the ouzo bottle. I'm heading to the Summer 😀
Barefoot Boho says
Peter, I've been following your blog for some time. It's just about the most delicious collection of food combinations and photography I've ever seen. If I had to rely on one single source for inspiration this would be it. Let me know where I can register my vote for blog awards please!
Maureen says
What a winner of a recipe. I would love this for a meal soon.
Lena says
This looks so delicious and I am going to make it. Since I do not use ouzo regularly and would not buy a whole bottle to use a few tablespoons I will probably use Vodka instead....I hope it works. Also, since I love Greek food all your recipes look and taste delicious...I have tried several. I was wondering why you use grams instead of the traditional ounces and cup measurements. I have to translate all of your recipes into traditional measurements which is a little bit cumbersome. Thanks for all the great recipes and I will continue to try new ones.
bellini says
I served this dish once to some family members from Portugal at Christmas. There was not a drop left.
Merryn says
This is still my go to prawn saganaki recipe Peter and I'm so pleased you've kept your blog so that we can refer to your amazing recipes.
Rosa says
What gorgeous flavors! This dish is just fabulous.
Cheers,
Rosa
joannova says
OK, that is absolutely my favorite thing to order in a Greek restaurant. The only thing more delicious are your photos!
What should I eat for breakfas says
I am a seafood lover 🙂 Once again I need to write that your pictures are beautiful. I love to come on your website and watch new recipes.
Marta @ What Should I Eat For Breakfast Today?
john | heneedsfood says
This is so similar to an Italian dish I ate the other night at a place in Alexandria. Theirs was much more "saucy", and I added the chilli when i thought it needed it. Yours looks so much nicer!
Kankana says
I love shrimp so much, that I can eat it every single day. And here you have added feta, which is another fav of mine. I am so going to try this out over the weekend.
Lizzy (Good Things) says
Yes, yes, yes... I can hear the waves lapping on the shore too! Love this Peter.
AmandaChewTown says
Yum... but as much as I feel like I want to make this... I feel a more pressing surging desire to plonk myself on a Greek isle!
Anna @ The Littlest Anchovy says
I have never tried saganaki before - but if it contains prawns as plump and as juicy as the ones in your version I will be a very happy woman. Oh, and I will take the Greek Isle fantasy too!
WorldTasting says
Now I am dreaming for a vacation on a Greek island with some saganaki and retsina =)
So glad I discovered your blog!!!
Sylvia @ http://worldtasting.com
Peter Minaki says
One of favourites at the taverna....'cuz you get to dunk bread in that yummy sauce!
Gaby Mora says
Looks delish! What kind of ouzo would you recommend? The cheapest? Any particular brand?
Steven says
Made this last night in under 30 minutes. inexpensive and delish! I added two cod filets that were in the freezer and a small Dungeness Crab. I don't think the ouzo added much to the dish so I might leave it out next time. Also, I definitely would NOT saute the shrimp. They have plenty of time to cook in the last 10 minutes (maybe even last 5 so they don't overcook!). Served with San Francisco sourdough bread, orzo with garlic and some of the leftover red onion, and lemon garlic baby artichokes.
Trish says
Delicious. Doubled the recipe and served with homemade sourdough. Another winner, thank you.
Peter G says
You're welcome.
Fiona says
So simple and the best way of cooking fresh prawns. Served this with a green salad and some homemade pitta.
Jude says
Big hit with friends and family and sooo easy and sooo tasty!
Peter G says
Thank you!
Gordon Tansey says
Brilliant and someday to follow. I have a hyperallergic Gluten Free relative, so we used the substitution of 1 tbs vodka with 1/8 teaspoon ground Star Anise which ended up tasting like Ouzo. I’d add more red chilli if just for me, but the sauce with the sourdough was magnificent after the prawns were eaten. Sorry I can’t send photo, was eaten too quickly and classed “a winner”!
Gordon Tansey says
Magnificent! Cannot believe how good and simple it was. Used a 1:1 Vodka with 1/8th ground Star Anise to replace the Ouzo for a very Gluten Free allergic person. Need far more bread - everyone wanted to sop up the sauce. Thanks for a great recipe.
Peter G says
Thanks Gordon.
HOLKER O'CONNOR says
Absolutely delicious and easy to make. Didn't have enough feta so used half halloumi, definitely a recipe to keep. Thank you
Peter G says
Thank you!
Nicola Wilmot says
Making this tonight and cannot wait!
Nicola Wilmot says
Method did not include when to add the pepper!
Peter G says
It's listed in step 1 as "chillis" - sorry for nay confusion!