Prawns saganaki, this is a Greek prawn recipe with fresh tomatoes, Greek ouzo and salty feta cheese! And it’s easy to make in advance. Plus it tastes even better when you serve it cold! Well this sounds like a great summer lunch, folks!
Are you ready for some Greek food today?
Because here’s a highly delicious prawns saganaki recipe!
It’s basically prawns in a fresh tomato and feta cheese sauce. And it’s truly to die for… I got this recipe from 2 Greek brothers Nikolaos and Odysseus who cooked this amazing Greek prawn dish during a live hangout on Google Plus some time ago. And it looked so simple and amazing that I put it instantly on my menu list.
Boy was I right.
What a delight!
Greek Prawns Saganaki
Their recipe calls for the famous Greek ouzo. Are you familiar with ouzo? It’s a dry anise flavored aperitif like the Spanish Ricard or the French pastis.
I added some ouzo together with fennel seeds to my recipe version below. Not a fan of that strong ouzo flavor? Or maybe you can’t get ouzo where you live? I’ve seen some recipes using finely chopped fennel to the tomato sauce instead, and a drizzle of white wine.
Seems like a great flavor substitute to me!
I like to prepare these tomato prawns in advance in the morning and then let them cool in the fridge until lunchtime… Believe me: this dish tastes even better when it’s served cold! Which makes it a great summer lunch!
Serve these saganaki prawns with grilled bread on the side. Delicious.
Do you love Greek lunch bites that are just perfect on a hot summer’s day?
Then also check out another Greek recipe that contains Greek feta cheese and fresh tomatoes: a crispy toast called ntakos! I tasted it for the first time on the lovely Greek island of Crete.
You will absolutely adore this bite as well.
Enjoy these prawns!
- 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).