- Dish type
- Seafood starters
- Prawn starters
This is a Greek recipe for prawn saganaki which is great as a starter or meze. It is a delicious dish that I'd only tried in restaurants, but when I tried to make it at home I found that I can make it just as well. Serve with nice crusty bread to mop up all the gorgeous sauce.
97 people made this
- 500g raw king prawns
- 3 tablespoons olive oil, divided
- 1 onion, chopped
- good pinch freshly chopped parsley
- 250ml white wine
- 1 (400g) tin chopped tomatoes, drained
- 1/2 teaspoon minced garlic (optional)
- 1 (200g) pack feta cheese, cubed
MethodPrep:5min ›Cook:35min ›Ready in:40min
- Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.
- Heat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
- While the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
- When the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.
Though completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.
Reviews & ratingsAverage global rating:(27)
Reviews in English (19)
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
All in all the taste was delicious, but next time I will just start with 125ml of wine and add more if necessary (see my tweak). 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.-09 Jan 2009
Brilliant recipe, I only had ready cooked prawns so I added them when the sauce was thick and carried on cooking until they were hot. I took advice from Diana's review and only used 125ml of wine which was just right and used oregano instead of parsley. Served with rice and Greek salad it was lovely, my partner and I agreed that this would be a new regular meal of ours.-27 May 2014
Garides Saganaki — Greek Shrimp Saganaki with Feta cheese
“If you have ever been to Greece it would be impossible to have missed out on this delicious Greek shrimp saganaki appetizer, served in every Psarotaverna (fish tavern)! It’s very easy to recreate this simple and beloved traditional Greek appetizer from scratch in less than 20 minutes — it’s adapted from a recipe that I first saw at the island of Santorini back in the 70s!”
“‘Saganaki’ refers to various Greek appetizers that are prepared in a small, two handled heavy bottomed frying pan, called a saganaki or sagani. The most common traditional Greek dishes cooked in a saganaki pan include cheese saganaki and mussels saganaki. When preparing Greek shrimp saganaki, the shrimp are first sautéed in olive oil, deglazed with traditional Greek ouzo, then added to a spicy tomato sauce and finished with fresh herbs and salty feta cheese. Simply irresistible!” — Eli Giannopoulos
12 medium prawns, peeled and deveined
4 ripe, juicy tomatoes, finely chopped
1 red onion, finely chopped
2 green onions, sliced
2 cloves of garlic, chopped
Pinch (or two) red pepper flakes
1/4 cup Greek Ouzo
2 tablespoons fresh dill or parsley, chopped
8 oz. feta cheese, crumbled or cubed
Good quality olive oil, as needed
Salt and freshly ground pepper
A pinch of sweet paprika (optional)
Prepare the Sauce:
To prepare the sauce, chop fresh tomatoes in small pieces and place in a colander to drain.
Heat olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, pepper flakes and season with salt and and pepper. Sauté 1 more minute.
Add the chopped tomatoes, bring to the boil, then reduce heat and cover with a lid, and simmer sauce for about 5 minutes, or until the sauce thickens slightly.
Season the shrimp with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tablespoons olive oil. Add the shrimp, sauté for 1 minute on each side and deglaze with the ouzo.
Pour the tomato sauce in the saucepan with the shrimp and stir. Top with the crumbled or cubed feta cheese, place the lid on and cook for 3-4 more minutes, until the feta slightly melts.
Garnish with chopped parsley or dill and serve hot. Enjoy this traditional appetizer with an icy cold glass of ouzo!
- Prepare this traditional Greek shrimp saganaki recipe with fresh medium or large sized prawns if you can find them. For this recipe you will need to prepare the shrimp in advance.
- Peel and de-vein the shrimp, leaving the heads and tails on for extra flavor, if desired. It is very important to clean the inside of the shrimps by gently slicing with a knife crosswise the back surface of the shrimp and removing the dark vein with a toothpick or a knife, as this is annoyingly crunchy and may contain sand inside that will ruin your shrimp saganaki.
- It’s best to sauté shrimp over gentle heat, as their flesh is very sensitive. To keep the shrimp juicy and tender, be very careful not to overcook the shrimp.
- For traditional Greek shrimp saganaki, the shrimp are deglazed in ouzo which gives the dish its unique taste, so try to find some for this extra flavor. However, you can substitute dry white wine if you do not have ouzo.
- For the sauce of this dish, use juicy, ripe fresh tomatoes. If tomatoes are underripe or out of season, it’s best to use some canned chopped tomatoes and balance the acidity with a pinch of sugar.
- Serve this delicious appetizer with lots of bread on the side to mop up every single drop of its delicious sauce! Enjoy!
SOURCE: Photo and recipe courtesy of Eli Giannopoulos, My Greek Dish
Shrimps Saganaki with Vegetables – γαρίδες σαγανάκι με λαχανικά
In Greece the most famous saganaki is the cheese saganaki or Tyri Saganaki a dish that you can find as appetizer in many restaurants. There are many other saganaki recipe one of them is the delicious shrimps saganaki ( γαρίδες σαγανάκι, garides saganaki) recipe shrimps and Feta cheese. We should also mention the mussels saganaki (μύδια σαγανάκι, midia saganaki), calamari saganaki (Σουπιές σαγανάκι, supies saganaki), eggplant saganaki (Μελιτζάνες σαγανάκι, melitzanes saganaki) and many more recipes with vegetables (as Σαγανάκι με λαχανικά χωριάτικο και ανθότυρο, vegetables saganaki with white cheese).
What is a saganki? These kind of dishes have been named by the small frying (saganaki = diminutive of sagani) pan used to prepare this delish, these metal frying pan are provided by one or two handles (no wood or plastic handles) and are suitable for the stove as well for the oven. “Sagan” comes from the Turkish word sahan ‘copper dish’, itself borrowed from Arabic صحن (ṣaḥn).
Today as I was coming home from work started to plan our supper. We had quite warm days during the last two weeks, but evening, after sun disappeared, we feel that the winter is approaching and I wish a warm place. And what’s the best? The fireplace, the chimney! OK, and how with the dinner? No problem, I’m used to handle with the fire and I will prepare the dinner on the open fire. It was in that way that I created this recipe, an almost summer recipe, with summer vegetables, with shrimps and with the heat of the fire.
I have a paella pan, which is perfect for 3-5 persons and I can use this as saganaki (or sagani, as it is not “small”).
In the freezer I had a portion of shrimps, the vegetables were already at home and I also had a great homemade bread which was perfect to be combined with this dish.
The flavor was fantastic and smoked component made this dish even better.
If you don’t have a chimney, you can work on the stove top and after adding the feta and shrimps, place pan in the preheated oven. I suppose that with the BBQ may work as well, if provided of lid.
Shrimps Saganaki with Vegetables
- Servings: 4-6
- Time: 1hr
- Difficulty: medium
Baked shrimp with tomatoes and feta (garides saganaki)
If you've ever visited Greece, you must've had shrimp in tomato feta sauce, or Garides Saganaki as the dish it's called here. It's one of the top Greek appetizers and one of the tastiest dishes you will ever try.
You can also have this as a main dish, if you serve it with French fries (or rice).
Saganaki is a frying pan with two handles, used to cook several appetizers. Therefore, each appetizer prepared in it is called saganaki, like cheese saganaki or mussels saganaki or clams saganaki etc.
In taverns and restaurants it's not uncommon to serve the appetizer in this small skillet. Shrimp saganaki is one of our favorite dishes prepared that way. Since it was a bit difficult to find the specific special skillet in every household, many baked versions of shrimp saganaki were also developed. Roasted shrimp with feta and tomato is usually cooked in ceramic baking pans/casserole dishes. Those are baked in the oven and lack nothing in taste!
This recipe for shrimp saganaki is Panos's mother Eleni old recipe. It's a baked shrimp in tomato feta sauce recipe, prepared in the oven in a casserole dish. She was using white wine. Ouzo is also used for flavor (instead of wine), but as ouzo was not always available she preferred the wine. You can make this recipe with wine and then try it also with ouzo to see the difference.
For this shrimp dish you can either use shrimp or prawns, it really doesn't matter. Here in Greece we almost always use shrimp. It's better to use medium or large shrimps, as they have more meat, but feel free to try this with smaller shrimp that are more affordable. You can also use frozen shrimp, make sure to thaw them appropriately. We suggest that you also use the heads of the shrimps, as they have much flavor to offer.
The secret for this recipe is using a) ripe fresh grated tomatoes (they taste better if they're organic) and b) a good quality authentic (sheep's milk) feta. After all, those are the main ingredients: shrimp, feta cheese, tomatoes. So buy the best quality feta and tomatoes you are able to afford. The herbs used are mostly parsley or fennel fronds and stalks. Some people also use mint. Feel free to try them all.
Many people prefer this dish a bit spicy, so they add some red pepper flakes (chili flakes).We like it milder ourselves so we don't add them. Again, you can add as much as you like if you want a spicy result.
Make sure to have some fresh crusty bread on the side to scoop up the amazing sauce from the dish. It's absolutely divine. You can also use any leftovers as a sauce for pasta and make another delicious dish.
So let's see how to make this recipe for shrimp with feta or else garides saganaki!
- 1 (4 ounce) package kasseri cheese
- 1 tablespoon water, or as needed
- ¼ cup all-purpose flour, or as needed
- 1 tablespoon olive oil
- 2 tablespoons brandy, at room temperature
- ½ lemon, or to taste
- 1 tablespoon freshly chopped Italian parsley
Brush each side of the kasseri cheese with water. Dredge both sides in flour, making sure the surface is completely covered.
Preheat a well seasoned cast iron skillet on medium-high heat until smoking. Pour in olive oil. Carefully place the floured cheese in the hot oil. Cook until cheese begins to ooze and a golden brown crust forms, about 2 minutes. Quickly flip cheese over with a spatula. Fry until bottom is golden brown, about 30 seconds more.
Remove skillet from heat and transfer onto a napkin-lined plate. Pour brandy over the cheese. Light the brandy using a fireplace lighter. Now you can exclaim "Opa!" and marvel at the fire. Squeeze some lemon juice on top to extinguish the last few flames and garnish with parsley.
- 10 jumbo (or colossal) shrimp (1 pound of shrimp)
- 3 to 4 tablespoons of olive oil
- 1 clove of garlic, grated
- 1 medium to medium-large onion, finely chopped or grated
- 1 pound of ripe tomatoes, grated
- 1/2 teaspoon of sweet paprika
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of freshly ground pepper
- 1/3 pound (5 1/3 to 5 1/2 ounces) of feta cheese, cut into small chunks
- 1/8 pound (2 ounces) of kefalotyri cheese (or regato), grated
If using fresh shrimp, remove the shell from the body only, leaving the head and tail intact. Devein by running a sharp knife down the back of the shrimp to remove the vein.
If using frozen shrimp, defrost completely, shell, and devein.
In a skillet, sauté onion and garlic in the olive oil until onions are translucent. Add tomatoes, paprika, salt, and pepper and cook over low heat until the sauce thickens.
Preheat oven to 355 F (180 C).
Place uncooked shrimp in a saganaki pan or oven-safe dish, and pour the tomato sauce over the top. Tuck pieces of feta cheese into the sauce between the shrimp. Sprinkle the grated kefalotyri (or regato) over the top and bake until the cheese forms a crust on top, about 15 minutes.
Garnish with chopped parsley and serve hot.
Serving alternative: If you have small saganaki dishes on hand (or shallow ramekins, paella pans, or au gratin dishes), divide the shrimp and sauce into two dishes to create individual servings.
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- 3 tbsp olive oil
- 1 small bulb fennel, trimmed, halved and thinly sliced
- 1/2 medium yellow onion, halved and thinly sliced
- 2 tbsp ouzo
- 1 lb vine tomatoes, seeded and sliced
- 1 tbsp fresh chopped oregano
- 3 cloves garlic, minced
- 1/2 tsp fine sea salt
- 1/4-1/2 small yellow chile pepper, thinly sliced, to taste
- 1 tsp lemon zest
- 1/2 lb large shrimp, cleaned and peeled
- 3 tbsp pitted and chopped Kalamata olives
- 1/4 cup crumbled Greek feta cheese
Yotam Ottolenghi’s Corsican pie with courgette flowers
Corsican pie with courgette flowers. Photograph: Jonathan Lovekin/The Observer
You can use a wide range of wild, cultivated or supermarket greens in this recipe. Consider nettles, beetroot tops, turnip tops, spinach or watercress in place of the chard. Choose the ones you like most. The courgette flowers look wonderful but you can leave them out or substitute them with some long shaved strips of courgette, if you prefer. Brocciu, produced on the island of Corsica and considered a national food, is a fresh young white cheese made with goat’s or ewe’s milk. I couldn’t omit it from the ingredients, but the easier-to-find Italian ricotta can be used just as well instead.
Serves 4 as a main course
red onion ½ small (85g), thinly sliced
celery stalks with leaves 3 (220g), thinly sliced
swiss chard leaves 8 large (175g), white stalks discarded, roughly chopped
garlic 2 cloves, thinly sliced
mint leaves 2 tbsp, torn
parsley 2 tbsp, chopped
sage 2 tsp, chopped
olive oil 2 tbsp, plus extra for brushing
feta 75g, crumbled
pecorino 50g, finely grated
pine nuts 15g, lightly toasted
lemon grated zest of 1
all-butter puff pastry 350g
plain flour for dusting
brocciu cheese 100g, or ricotta
courgette flowers 4-6, cut in half lengthways if large, or 6 long, shaved strips of raw courgette (optional)
egg 1, lightly beaten
salt and black pepper
Place a large saute pan on medium–high heat and saute the onion, celery, chard, garlic, mint, parsley and sage in the olive oil. Cook, stirring continuously, for 15 minutes or until the greens have wilted and the celery has softened completely. Remove from the heat and stir through the feta, pecorino, pine nuts, lemon zest, ¼ teaspoon of salt and a hearty grind of black pepper. Leave aside to cool.
Preheat the oven to 220C/gas mark 7.
Roll out the pastry on a floured work surface until 3mm thick, then cut it into a circle, approximately 30cm in diameter. Place on an oven tray lined with baking parchment. Spread the filling out on the pastry leaving a 3cm border all the way around. Dot the filling with large chunks of brocciu or ricotta and top with courgette flowers or courgette strips, if using. Bring the pastry up around the sides of the filling and pinch the edges together firmly to form a secure, decorative lip over the edge of the tart. Alternatively, press with the end of a fork. Brush the pastry with egg and refrigerate for 10 minutes.
Bake the tart for 30 minutes, until the pastry is golden and cooked on the base. Remove from the oven and brush with a little olive oil. Serve warm or at room temperature.
From Plenty More by Yotam Ottolenghi (Ebury Press, £27)
Garides Saganaki recipe - Recipes
Looks so tasty. I'm not sure about the tomato/seafood thing. it's not a combination that I've done . Laurel
Wow, what a great meal! We love all these wonderful Greek flavors and I'm looking forward to trying this yummy dish.
Absolutely wonderful! Definitely one of my faves too. Delicious!
I made something similar to this, and loved it! Some people say fish + cheese is a no-no, but this recipe would surely change their minds. :)
This is my favorite way to use shrimp!
you are right--since I made this a couple of months ago, I have thought of it often--such a great combination of flavors. Your pictures are making me drool all over again. -)
This sounds like a winner, Kim. Like you, I think butter, garlic, wine and shrimp is hard to beat but this concoction gives it a run for its money.
first off, i'm so glad you guys are safe!! i think about you every time i hear about the tornadoes down there, i can't imagine how scary that must have been!
second off, i love this shrimp! i made shrimp to share with a friend today since no one in my family will eat it. i'll have to make this next. the flavors sound amazing.
This shrimp dish sounds interesting,Kim! Great flavors!
Dang it! Now I'm thinking about this all over again.
The Boy enjoyed it tossed with pasta.
That looks so good, I rarely think to serve shrimp with cheese but feta would work great.
I made this before and it's every bit as good as you say! Definitely worthy of a main dish! I tossed mine with pasta.
Kim, I've made this a few times. I agree, it's amazing! I could eat this every night.
I would totally be going at this with my fingers. Unabashedly. Love these fresh flavors!
I just made a very similar dish using goat cheese with basil. The combination of the creamy cheese and the sweet tomatoes are a perfect accompaniment to the shrimp. And yours looks divine Kim!
I'll try and i'm sure the result will be perfect as usual .
I love it when I feel that way about a recipe. Sometimes it even surprises me.
Looks like I better try this, Kim!
Okay. I'm convinced ). That sounds and looks seriously delicious. I just bought shrimp and feta for two separate recipes, but I'm thinking of combining them and making this instead. YUM!
Hey there Kim! This looks delish. Nice to see you again.
Love this recipe. The flavors go together so well and the bonus of being an easy-to-make dish is a plus.
This looks delicious, and if you recommend this above the garlic-prawns i have to try some.
I totally loved this dish too. When I went to Greece last year, this was a dish I enjoyed at a little sidewalk cafe in Athens on my first night, so it brought back lots of wonderful memories. The fact that it's also so simple to put together is also a real bonus - I know I'll be making this again, many times.
I am not a copycat but I have been making this recipe for many years, have never heard of this recipe till now, August 2017. Basically, I quarter my tomatoes, drizzle them with a good slug of olive oil, add herbs and spices ( Italian seasoning, either fresh or dried), into a 350 degrees oven until he tomatoes render their juice, spoon the juice over the tomatoes, top with lots of crumbled feta , leave it in the oven for the feta to partially melt. In the meantime, once the crumbled feta are added the tomatoes, I use wild shrimp, about 12-15 count, cleaned and deveined prior to processing the tomatoes, stir fry them with EVOO. Before the shrimp goes into the wok, i add literally tons of garlic, ( one head -2 heads depending on how much tomatoes and shrimp are being cooked as my husband and I simply adore this dish).Once the garlic become fragrant, before the garlic burns, I add a tin or two of anchovies in olive oil and then, just before the anchovies melt, add my shrimp, herbs, chipotle and adobo sauce . This takes just a few minutes as I do not want to overcook the shrimp. ( with out for the combination of feta and anchovy as it can get too salt. I do not salt my dish at all. One use 2 tins if I make about 3 pounds of shrimp and 2 rectangular dish of tomatoes) The shrimp is then added to the tomatoes,sprinkle some parsley ,served with rice.
Preparation time: 15 minutes
Cooking time:20 minutes
Serves: 2 -4 as mezes
- 300 grams shrimps, deveined
- ¼ cup olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 cup bell peppers, red, yellow, green, julienned
- 5 button mushrooms, finely chopped
- 1 sprig fresh oregano, finely chopped
- 1 sprig fresh thyme, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 tsp sea salt
- Freshly ground black pepper
- 1 shot masticha liqueur
- 1 ripe tomato, peeled and cubed or grated
- 100 grams feta
- Heat the olive oil in a non-stick frying pan and sauté the onion and the garlic until translucent.
- Add the shrimps and sauté for a few minutes.
- Season with salt and pepper and add the liqueur and mix for a minute until the alcohol evaporates.
- Add the mushrooms, peppers, fresh herbs parsley, oregano and thyme and sauté for five minutes.
- Add the tomato and keep mixing about 15 minutes until all the liquids evaporate and it remains only with the sauce. (The dish finishes here as a Lenten dish).
- Add the feta and stir for a few minutes.
This dish can be also served without the feta for a Lenten (nistisimo) dish.