Name: Greek Shrimp Saganaki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 300 g Prawns, cleaned and deveined; 80 g Feta Cheese, crumbled; ½ cup Tomato Puree; 1 Tomato, finely chopped; ½ Onion, finely chopped; 3 clove Garlic, minced; 2 tbsp Olive Oil; ½ tsp Dried Oregano; ½ tsp Paprika; 2 tbsp Parsley, chopped; 1 tbsp Lemon Juice, fresh; to taste Salt; to taste Black Peppercorns, freshly crushed

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the olive oil in a wide pan over medium heat and cook the onion until soft.
Add the garlic and cook briefly until fragrant, without letting it brown.
Stir in the tomato puree, chopped tomato, oregano, paprika, salt, and black pepper.
Simmer until the sauce becomes thick and glossy.
Add the prawns and cook just until they turn pink and opaque.
Sprinkle feta over the prawns, cover for 1 to 2 minutes, and let the cheese soften slightly.
1–2 min
Finish with lemon juice and chopped parsley before serving.

How to tell it's done

The prawns should be juicy and just cooked, with a thick tomato-feta sauce.

Getting it right

Tip

Keep the sauce thick before adding prawns so the dish stays rich instead of watery.

What to serve it with

Serve hot with bread, rice, or a simple Greek salad.

Common mistakes

The prawns turn rubbery and the sauce becomes watery.: Thicken the tomato sauce first, then add prawns only until pink and opaque.

Substitutions

Use Tiger Prawns if regular Prawns are unavailable.
Use a little extra tomato puree if fresh tomatoes are not available.
Do not overcook prawns; they become rubbery very quickly.

Storing and reheating

Refrigerate shrimp saganaki for up to 2 days. Reheat gently just until warm; freezing is not recommended because prawns toughen after thawing.

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Ingredients