I absolutely love this prawn saganaki recipe because it’s an explosion of Mediterranean flavors that feels like a seaside getaway in every bite. Plus, the combination of juicy prawns and rich tomato sauce gets perfectly balanced by the creamy feta, making it the ultimate comfort dish to savor with crusty bread.
I adore creating recipes that are packed with flavor, and my version of Prawn Saganaki is a lovely instance. With plump, juicy prawns, sweet, rich tomatoes, and tangy feta cheese, this dish practically sings with flavor.
I think it’s the combination of the glorious herbs—oregano and thyme, mostly—that gives it that Mediterranean oomph. You could serve this with any old bread, but I think you’d really want to take it up a notch with freshly baked, crusty bread.
The dish is still plenty perfect for a weeknight quickie, though; it comes together just slightly more than the time it takes to boil some pasta.
Ingredients
Prawns:
A nutritious option, prawns are rich in protein and low in fat, and they provide omega-3 fatty acids vital for cardiovascular wellness.
Olive Oil:
Olive oil, a mainstay of Mediterranean cuisine, is chock-full of monounsaturated fats that are good for your heart.
Onion:
The depth and sweetness that onions impart are complemented by their richness in antioxidants and their anti-inflammatory properties.
Garlic:
Garlic is recognized for its fragrant flavor, holds antibacterial traits, and may back immune health.
Feta Cheese:
Tangy feta cheese adds creaminess and calcium and, above all, protein that packs a flavorful punch.
Ingredient Quantities
- 500g large prawns, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g can of chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 125g feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- Lemon wedges, for serving
- Crusty bread, for serving
Instructions
1. In a large skillet, over medium heat, warm the olive oil. Stir in the onion, which should be chopped finely. Cook the onion until it has softened and become translucent; this will take about 5 minutes.
2. Add the minced garlic to the skillet; sauté it for another minute until fragrant.
3. Add the diced tomatoes and tomato paste, mixing well so that the tomatoes and paste combine completely with the onions and garlic.
4. Introduce dried oregano, dried thyme, and crushed red pepper (if desired). Season to taste with salt and freshly ground black pepper.
5. Allow the sauce to thicken and the flavors to meld together by letting the mixture simmer for 10-15 minutes.
6. When the sauce is thickened, add the peeled and deveined prawns to the skillet, stirring gently to keep them unblemished and nicely coated in the sauce.
7. Prepare the prawns for about 4-5 minutes, or until they take on a pink hue and are fully cooked.
8. The heat should be turned off, and the collapsed feta cheese should be scattered over the prawn and tomato mixture.
9. If you are using them, garnish with freshly chopped parsley and dill.
10. Prawn saganaki is best served piping hot, with lemon wedges and crusty bread on the side; you need this bread to soak up all the wonderful, saucy deliciousness.
Equipment Needed
1. Large skillet
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Mixing bowl (optional, for preparing ingredients)
8. Lemon squeezer (optional, for serving)
9. Serving platter or bowl
FAQ
- Q: Can I use frozen prawns for this recipe?Q: Can I use frozen prawns for this recipe?
A: Yes, you can use frozen prawns. Just make sure to thaw them completely and pat them dry before cooking.
- Q: Is there a substitute for feta cheese?A: Alternatives include goat cheese and ricotta salata, but if you want to replicate the authentic flavor of the dish, you need to use feta cheese.
- Q: How can I make this dish less spicy?A: You can leave out the crushed red pepper flakes altogether, or use less of them, if you prefer your cooking to be less spicy.
- Q: Can I prepare the tomato sauce in advance?Q: Can I make the sauce ahead of time? How long can I store it in the refrigerator? Can I reheat it, and should I add the prawns before or after reheating?
- Q: What can I serve this dish with?Prawn Saganaki is a traditional dish served with crusty bread to catch the sauce, but it also pairs nicely with rice or pasta.
- Q: Can I add vegetables to this recipe?Of course, you can add bell peppers or zucchini for additional texture and flavor. Sauté them with the onion and garlic before you incorporate the tomatoes into the dish.
- Q: How can I store leftovers?B: Keep any remaining food in an airtight container in the fridge, where it will last up to two days. Reheat on the stovetop over very low heat. You don’t want to end up with shrimp that are tough and chewy instead of succulent.
Substitutions and Variations
Substitute shrimp or firm white fish like cod for large prawns if you’d like a change in protein.
Substitute for neutral-flavored oils: Avocado oil or sunflower oil can serve as a neutral-flavored substitute for olive oil.
Substitute for onion: If you want a milder flavor, shallots or leeks can be used.
Feta cheese: Consider substituting goat cheese or ricotta for a creamier texture.
Parsley: Cilantro or basil can add a different herbal element.
Pro Tips
1. Marinate the Prawns: Before cooking, marinate the prawns briefly with a bit of olive oil, lemon juice, and a pinch of salt. This will enhance their flavor and ensure they remain tender when cooked.
2. Caramelize the Onion: Cook the onion slowly over low heat until it caramelizes. This will add a deeper, sweeter flavor to the base of your sauce.
3. Layer the Cheese: Instead of just scattering the feta on top, layer some of it into the sauce during the final minute of cooking. This will allow it to melt slightly into the sauce, adding creaminess.
4. Use Fresh Herbs Generously: Incorporate additional fresh parsley or dill just before serving to add a burst of freshness that complements the rich sauce.
5. Toast the Bread: Lightly toast the crusty bread before serving. This gives it a bit of crunch and makes it even better for soaking up the sauce. Rub a garlic clove on the toast for extra flavor.
Prawn Saganaki Recipe
My favorite Prawn Saganaki Recipe
Equipment Needed:
1. Large skillet
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Can opener
7. Mixing bowl (optional, for preparing ingredients)
8. Lemon squeezer (optional, for serving)
9. Serving platter or bowl
Ingredients:
- 500g large prawns, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g can of chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 125g feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped (optional)
- Lemon wedges, for serving
- Crusty bread, for serving
Instructions:
1. In a large skillet, over medium heat, warm the olive oil. Stir in the onion, which should be chopped finely. Cook the onion until it has softened and become translucent; this will take about 5 minutes.
2. Add the minced garlic to the skillet; sauté it for another minute until fragrant.
3. Add the diced tomatoes and tomato paste, mixing well so that the tomatoes and paste combine completely with the onions and garlic.
4. Introduce dried oregano, dried thyme, and crushed red pepper (if desired). Season to taste with salt and freshly ground black pepper.
5. Allow the sauce to thicken and the flavors to meld together by letting the mixture simmer for 10-15 minutes.
6. When the sauce is thickened, add the peeled and deveined prawns to the skillet, stirring gently to keep them unblemished and nicely coated in the sauce.
7. Prepare the prawns for about 4-5 minutes, or until they take on a pink hue and are fully cooked.
8. The heat should be turned off, and the collapsed feta cheese should be scattered over the prawn and tomato mixture.
9. If you are using them, garnish with freshly chopped parsley and dill.
10. Prawn saganaki is best served piping hot, with lemon wedges and crusty bread on the side; you need this bread to soak up all the wonderful, saucy deliciousness.
