Prawns (garides) Saganaki

    Prawns (garides) Saganaki

    Recipe photo: Prawns (garides) Saganaki
    1

    Prawns (garides) Saganaki

    (24)
    40min


    27 people made this

    About this recipe: This is a Greek recipe that is great as a starter but also eaten as an ouzo "meze" (snack). It is a delicious dish that I'd only tried in restaurants but I found out I can make it pretty well. By tossing with hot pasta you can turn this dish into a delicious seafood main course.

    Ingredients
    Serves: 4 

    • 500g raw king prawns
    • 3 tablespoons olive oil
    • 1 onion, chopped
    • 1 teaspoon freshly chopped parsley
    • 1 cup (250ml) white wine
    • 400g tin chopped tomatoes, drained
    • 1 clove garlic, finely chopped
    • 200g feta cheese, cubed

    Directions
    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Place the prawns in a pot and add enough water to cover them. Boil for 5 minutes, then drain, reserving the liquid and set aside.
    2. Heat about 2 tablespoons of oil in a saucepan. Add the onion and cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic , reserved prawn stock and remaining olive oil.
    3. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
    4. While the sauce is simmering, the prawns should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
    5. When the sauce has thickened, stir in the prawns. Bring to a simmer, and cook for about 5 minutes.
    6. Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt.
    7. Serve warm.
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    Reviews and ratings
    Global ratings:
    (24)

    Reviews in English (18)

    by
    33

    Altered ingredient amounts. I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined prawns, so I didn't need to boil them first and then peel them. So, with that in mind I sauteed the onion (red onion) in olive oil till soft, then added garlic. I added the chopped tomatoes and parsley, and let it simmer on high until most all the liquid had evaporated. I then added the raw, defrosted prawns and cooked them for 3 mins in the tomato sauce. I then added 250ml of white wine. >>>This is where I would alter the recipe - 250ml is too much liquid to add at this point, as while the end result was tasty, it was too watery - this dish shouldn't be soupy, and with 250ml of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute, I added the feta and transferred the pan to an oven preheated to 220C. I cooked the dish for a further 5 to 7 mins, till bubbly and the feta slightly browned on top.  -  09 Jan 2009  (Review from Allrecipes UK | Ireland)

    by
    24

    I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined shrimp, so I didn't need to boil them first and then peel them. So, with that in mind I sauteed the onion (red onion) in olive oil till soft, then added garlic. I added the crushed tomatoes and parsley, and let it simmer on high until most all the liquid had evaporated. I then added the raw, defrosted shrimp and cooked them for 3 mins in the tomato sauce. I then added a cup of white wine. This is where I would alter the recipe - 1 cup is too much liquid to add at this point, as while the end result was tasty, it was too watery - this dish shouldn't be soupy, and with 1 cup of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute, I added the feta and transferred the skillet to an oven preheated to 400F. I cooked the dish for a further 5 to 7 mins, till bubbly and the feta slightly browned on top. All in all the taste was delicious, but next time I will just start with 1/2 cup of wine and add more if necessary. Served with crusty bread it made a great supper and was surprisingly easy to make! I am also thinking of using a few shots of ouzo next time instead of the wine. NOTE: I did not add any stock as the recipe calls for and I agree with the previous reviewer that one shouldn't add it otherwise this recipe would be for soup!!!!!  -  11 Dec 2008  (Review from Allrecipes US | Canada)

    by
    18

    I'd definitely reduce the "2 inches of water "- if I'd added the entire amount of shrimp stock, I'd have had soup. I only used a portion of the stock, then added 1 1/2 Tbsp. of cornstarch to thicken up a bit. Most of the flavour came from the feta cheese . The next time I'd add chopped kalameta olives along with some greek seasoning and fresh chopped tomatoes. Recipe does have great potential.  -  25 Sep 2005  (Review from Allrecipes US | Canada)

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