In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.

Angie
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.

  • Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.

  • Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.

  • Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

Editor's Note:

Substitution: for tomato and olive and ouzo sauce, you can stir 2 tablespoons ouzo and 2 tablespoons chopped kalamata olives into plain marinara sauce before using.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

341.4 calories; 33 g protein; 19.7 g carbohydrates; 277.5 mg cholesterol; 967.5 mg sodium. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
05/22/2015
At first I was skeptical about this recipe because I wasn't sure how the Papayiannides Tomato & Olive & Ouzo sauce would pair with the prawns but I'm glad that I gave it a try. The only thing I changed is to reduce the red onion to a third otherwise it would've overpowered the delicate flavor of the prawns and ruined the recipe. I served this with my homemade herb bread along with a full bodied Cabernet Sauvignon and it was flavorful and delicious. Read More
(6)
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/21/2015
At first I was skeptical about this recipe because I wasn't sure how the Papayiannides Tomato & Olive & Ouzo sauce would pair with the prawns but I'm glad that I gave it a try. The only thing I changed is to reduce the red onion to a third otherwise it would've overpowered the delicate flavor of the prawns and ruined the recipe. I served this with my homemade herb bread along with a full bodied Cabernet Sauvignon and it was flavorful and delicious. Read More
(6)
Rating: 4 stars
05/24/2015
We really enjoyed this zesty prawn recipe. The sauce certainly makes it and it's easy to prepare. Sounds like a strange combo but we served over cauliflower rice and it worked great. We'll make this again. Thanks Angie Read More
(3)
Rating: 5 stars
05/27/2015
I made this using the substitution in the footnote; really enjoyed the hint of licorice/ fennel flavor and the kalamata olives. I cooked the onion longer to caramelize it and reduced the sauce a good bit. Cooking on a hot night with the grill already going for asparagus I tucked the cast iron skillet right on the grate instead of heating the oven and it was fab. Topped it with a delicious double cream feta; served it over pasta. Stunning dinner for three with leftovers. Read More
(3)
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Rating: 5 stars
05/29/2015
Love this recipe! The end result was absolutely delicious... I will make a form of this again and again. I lucked out finding some beautiful huge prawns but I'm thinking any size shrimp would work. The feta had a great texture and flavour blend with the other ingredients. Reading the other reviews and sampling the Ouzo sauce ahead of time I too found it a touch sweet and so I decided to very lightly salt the shrimp prior to cooking it...it turned out perfectly. I'm thinking this would also be awesome over actual saganaki cheese instead of the feta! Thanks for a great recipe Angie:) Read More
(1)
Rating: 4 stars
05/24/2015
Who doesn't love prawns?! I divided the whole recipe by a third and ate it all for myself as a main. Lots of seafood but that's what I'm into:) This isn't five stars for me because I felt the overall dish was a little too sweet rather than savory. It needed some salt for sure and in retrospect I'm surprised s&p wasn't listed at least 'to taste'. The feta doesn't quite cover it. Read More
(1)
Rating: 5 stars
09/09/2019
Wow! So delicious! I went all out and ordered the PAPAYIANNIDES sauce from Greece. Well worth the price tag for shipping. The ouzo gives it a slight anise seed (black licorice) flavor. Wish I had taken a photo. It came out looking so lovely. Read More
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Rating: 4 stars
01/09/2017
Pretty good. I threw in some extra black olives because I had a little bit that I just wanted to use up. Delicious. Read More