Prawn (Shrimp) Saganaki

Hands down, my favourite dinner pick this year!

I know it’s a BIG call to give this the Favourite Dinner Number 1 Spot – but it’s true! Prawn (Shrimp) Saganaki is one of those recipes that makes you wonder “how can so little create so much flavour and why have I never made this at home before!” It’s prepared with a really simple garlicky, tomato-based sauce where the prawns are stirred through in the last few minutes of cooking. There’s no pre-searing of the prawns and they are cooked to absolute perfection. The dish is then topped with crumbled feta – the cheese is a key part of saganaki! – and finished under the grill (broiler). Do not skip this grilling (broiling) step, as it makes all the difference!

I think the part that blows me away most with this recipe is that it’s on the table in less than 30 minutes … and that’s not a rapid-fire, use-every-pan-in-the-kitchen 30 minutes. It’s just 5 minutes of prep, then 25 minutes’ cooking, and the whole dish is made using only one pan.

Not only is this version of the classic Greek dish seriously easy, it is impressive enough to serve to company, or to make on a date night … or to make “just because”. It might be elegant and restaurant-quality, but this is the type of meal that should not be reserved for eating out. It’s so simple that you can whip this up on any busy weeknight!

What kind of prawns (shrimp) do I use?

I keep a bag of peeled prawns (shrimp) in the freezer for recipes like this. They are generally peeled and deveined and are quick and easy to thaw (in cool running tap water), which means dinner is ready fast and with minimal fuss. You can use any frozen or fresh prawns that you have available to you. Just make sure they are raw and not cooked. The recipe is based on using small–medium prawns. If using a larger variety, make sure you adjust the cooking time. The prawns need to be peeled, deveined and the tails left intact (optional). 

What can I serve with Prawn (Shrimp) Saganaki?

Although I like to serve the saganaki just with crusty bread and a squeeze of lemon, you could serve it over rice to make more of a substantial meal. Or serve it over pasta (risoni/orzo would be good) or creamy polenta.

Where does prawn saganaki come from?

“Saganaki” is a classic Greek dish and gets its name from the small round frying pan with two handles that is traditionally used to make this dish. The most famous saganaki is a simple fried cheese version, but other ingredients, such as prawns (shrimp) and mussels are often combined with the cheese. In some Greek restaurants the cheese is set aflame with a little brandy or ouzo.

Watch how to make Prawn (Shrimp) Saganaki

What are some other quick and easy seafood recipes?

If you are looking for other fish and seafood dishes that are a breeze to prepare, I think you’ll love:

Tuscan Prawn Pasta
Honey Soy Glazed Salmon
Tuna Fried Rice
Tuna Miso Soba Noodles
Mussels with Tomato and Garlic

Prawn (Shrimp) Saganaki

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This Prawn (Shrimp) Saganaki combines a rich tomato sauce, tender prawns and golden, bubbling feta for a quick and impressive meal.

• Total Time: 30 minutes
• Yield: 4 servings 1x

Ingredients

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PRAWN SAGANAKI

• 2 tbsp olive oil
• 1 red onion, sliced
• 1 tbsp freshly minced garlic
• 1 tbsp freshly grated ginger
• 3 tbsp tomato paste (concentrated puree)
• ½ cup (125 ml) white wine (or use 1 tbsp white or red wine vinegar)
• 800 g (13/4 lb) canned crushed tomatoes
• 2 tbsp fresh oregano leaves (or 1 tsp dried oregano)
• ½ tsp chilli (red pepper) flakes (optional)
• 1 tsp sugar
• 1 tsp sea salt flakes
• 450 g (1 lb) prawns (shrimp), peeled, deveined and tails left intact if you like (fresh, or thawed if frozen) (see note 1)
• 150 g (51/2 oz) Greek feta

TO SERVE

• ¼ bunch parsley, finely chopped
• Lemon wedges
• Sourdough bread

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Instructions

1. Preheat the oven grill (broiler) to high.
2. Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring, for 3–4 minutes until tender.
3. Add the tomato paste and cook, stirring, for 1–2 minutes.
4. Add the wine (or vinegar) and cook for 2 minutes, until evaporated.
5. Add the crushed tomatoes, oregano, chilli flakes (if using), sugar and salt. Simmer for 10 minutes, or until the mixture has thickened and reduced by about one-third.
6. Add the prawns and cook, stirring, for 1–2 minutes or until just cooked through.
7. Remove from the heat, crumble over the feta and place into the oven under the grill for 3–4 minutes, or until bubbling and the feta is golden brown. Don’t skip this step!
8. Serve sprinkled with parsley, topped with a squeeze of fresh lemon and crusty bread on the side.

Equipment

Large Wooden Spoon

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Tongs

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Notes

Note 1 – I keep a bag of peeled prawns (shrimp) in the freezer for recipes like this. They are generally peeled and deveined and are quick and easy to thaw (in cool running tap water), which means dinner is ready fast and with minimal fuss. You can use any frozen or fresh prawns that you have available to you. Just make sure they are raw and not cooked. The recipe is based on using small–medium prawns. If using a larger variety, make sure you adjust the cooking time. The prawns need to be peeled, deveined and the tails left intact (optional).

 

Make ahead

Tomato sauce – Prepare the sauce ahead of time. Store refrigerated in an airtight container for up to 3 days, or freeze for up to 3 months. Can be reheated from frozen.

Leftovers

Best made and eaten immediately but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in the microwave for best results. Not suitable to freeze.

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Category: Seafood, Quick and Easy
• Method: Stove, Grill (broiler)
• Cuisine: Greek-inspired