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4 from 1 vote

Prawn (Shrimp) Saganaki

Author: Nicole
Servings: 4
Calories: 368kcal
This Prawn (Shrimp) Saganaki recipe combines a rich tomato sauce, tender prawns and golden, bubbling feta for a quick and impressive meal. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

Ingredients

PRAWN SAGANAKI

  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 1 tbsp freshly minced garlic
  • 1 tbsp freshly grated ginger
  • 3 tbsp tomato paste
  • 125 ml white wine (or use 1 tbsp white or red wine vinegar)
  • 800 g 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 prawns (shrimp), peeled, deveined and tails left intact if you like (fresh, or thawed if frozen) (see note 1)
  • 150 g Greek feta

TO SERVE

  • ¼ bunch flat-leaf parsley, finely chopped
  • Lemon wedges
  • Sourdough bread (use gluten-free bread if necessary)

Instructions

  • Preheat the oven grill (broiler) to high.
  • Make the sauce – 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.
  • Add the tomato paste and cook, stirring, for 1–2 minutes.
  • Add the wine (or vinegar) and cook for 2 minutes, until evaporated.
  • 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.
  • Add the prawns – Add the prawns and cook, stirring, for 1–2 minutes or until just cooked through.
  • Finish under the grill (broiler) – 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!
  • Serve – Serve sprinkled with parsley, topped with a squeeze of fresh lemon and crusty bread on the side.

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.
Nutrition Facts
Prawn (Shrimp) Saganaki
Amount per Serving
Calories
368
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
175
mg
58
%
Sodium
 
2079
mg
90
%
Potassium
 
842
mg
24
%
Carbohydrates
 
22
g
7
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
24
g
48
%
Vitamin A
 
1276
IU
26
%
Vitamin C
 
30
mg
36
%
Calcium
 
388
mg
39
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

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