Prawn Saganaki with Feta and Tomato
Why this recipe works
- Simple layered flavour: Garlic, oregano and ripe tomato create a savoury base that complements the prawns without overwhelming them.
- Fast enough for weeknights: The sauce needs only a short simmer, and raw prawns cook quickly once added to the pan.
- Soft, salty feta finish: Adding the feta at the end lets it soften into the sauce while keeping small creamy pockets throughout.
Get the most out of this recipe
Ingredient notes
- Choose good tomatoes: Ripe tomatoes give the sauce a fresher, brighter flavour; canned chopped tomatoes are a reliable option when fresh tomatoes are out of season.
- Use feta with character: A tangy, crumbly feta brings the right salty contrast to the sweet tomato and delicate prawns.
Common mistakes
- Do not overcook the prawns: Remove the pan from the heat as soon as the prawns are pink and opaque; prolonged simmering makes them firm and less juicy.
- Keep the garlic pale: Garlic should smell fragrant but not brown, otherwise it can turn bitter before the tomato goes in.
- Thicken watery tomatoes first: If the sauce looks loose, simmer it a little longer before adding the prawns so the seafood is coated rather than sitting in liquid.
Make-ahead tips
- Make the sauce ahead: The tomato base can be cooked in advance, then reheated gently before adding the prawns and feta just before serving.
- Best served immediately: Prawn saganaki is at its best straight from the pan, while the prawns are tender and the feta has just softened.
- Reheat gently: Warm leftovers over low heat with a small splash of water until piping hot, avoiding a hard boil to help keep the prawns tender.
Serving ideas
- Serve with something to catch the sauce: Warm bread, rice or orzo all work well with the rich tomato and feta sauce.
- Finish simply: A light sprinkle of extra oregano or black pepper keeps the dish fresh without adding clutter.
Equipment you'll need
Ingredients
Instructions
- Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.
- Add the tomatoes, dried oregano, fine sea salt and black pepper. Bring to a gentle simmer, then cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the tomatoes break down.
- Stir in the prawns and simmer for 3 to 5 minutes, just until they turn pink and are opaque throughout. Keep the heat gentle so they stay juicy.
- Crumble the feta over the top and let it soften for 1 to 2 minutes. Serve straight away, spooning the tomato sauce over the prawns.
Recipe notes
Tips
- If your tomatoes are very watery, simmer the sauce a few minutes longer before adding the prawns so it coats the back of a spoon.
- Avoid overcooking the prawns: as soon as they are pink and opaque, take the pan off the heat.
- If serving vulnerable groups, use fully cooked prawns and reheat them in the sauce until piping hot.
Substitutions
- Replace Tomato with canned chopped tomatoes for a faster, more consistent sauce.
- Replace Dried oregano with fresh oregano for a brighter herbal finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container for up to 2 days. Reheat gently in a frying pan over low heat with a small splash of water until piping hot; avoid boiling to keep the prawns tender.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Greek
-
Allergens:
Crustaceans Milk
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