Prawn Saganaki

Name: Prawn Saganaki
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serves
Ingredients: 250 g Prawns; ¼ cup olive oil; 1 red onion; 2 cloves garlic; 1 long red chilli; 1 pepper; 3 tablespoon ouzo; 200 g tomatoes; ¼ cup flat-leaf parsley; 100 g feta cheese; Salt and pepper for seasoning

User Reviews

4.7

69 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 serves
Calories
303 kcal
Course
Main Course, Appetizer
Cuisine
Greek

Prawn Saganaki

Elizabeth Reed

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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!

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Ingredients

Servings

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

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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.