Greek Prawns Saganaki
Their recipe calls for the famous Greek ouzo. I added this together with fennel seeds to my recipe version below. Not a fan of the stuff? Or can’t you get ouzo where you live? I’ve seen some recipes using finely chopped fennel to the tomato sauce. Seems like a great flavor substitute to me! Enjoy…
I like to prepare these tomato prawns in advance in the morning and let them cool in the fridge until lunchtime… Makes a great summer lunch with grilled bread!
Also check out another Greek recipe with feta cheese and tomatoes: ntakos!
- 10 prawns fresh or frozen
- 2 tbsp onion chopped
- 1 medium garlic clove chopped
- ¼ cup Greek ouzo (60 ml)
- 1 large fresh tomato chopped
- 1 tbsp tomato paste
- 5,5 oz feta cheese (155 g)
- a handful fresh parsley or mint, chopped finely
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
Add the chopped onion and garlic, fennel seeds and olive oil to a non-stick pan.
- Place the pan over medium heat and gently cook the onion for 4 minutes. Then add the chopped tomato and tomato paste.
Cook the tomato for 5 minutes until it softens. Then add the dried oregano and ouzo. Season with a dash of pepper. The feta is salty enough, wait until the end to add extra salt.
- Stir and cook for another 2 minutes until the ouzo is incorporated. Then crumble the feta cheese and add half of it to the tomato sauce. Also add the vinegar and half of the chopped parsley.
Stir again and then turn the heat lower. Cook the tomato and feta sauce for 3 more minutes until soft. In the meantime peel the (thawed) prawns. Keep the tails on. Then add them to the tomato sauce.
Cover the pan and cook the prawns and sauce for about 7 minutes until the prawns are cooked through. Then check the seasoning and add extra pepper or salt to taste.
Scoop the prawns and sauce onto plates. Garnish with the remaining crumbled feta and freshly chopped parsley (or mint).