Prawn saganaki is a prawn-lover’s dish that is easy yet delicious and can transform your mid-week dinner into a trip to the Greek Islands (in theory only).
My prawn saganaki may not be the most traditional, but I enjoy cooking it while sipping some Assyrtiko or Greek rosé when I can find it. This dish, also pairs well with Australian rosés (dry, of course) or Chardonnay, and because of the tomato sauce, a light red, such as a young Pinot Noir or Sangiovese can work too.
Prawn saganaki is essentially a tomato and prawn casserole with baked feta on top. ‘Saganaki’ actually refers to the pan traditionally used to cook the dish, but at home, a fry pan and a casserole dish will do the trick.
Prawn saganaki can be served as a main meal for lunch or dinner, or cooked in small, individual pots as an entrée. Of course, it could also be shared as a meze plate.
I like to make this dish with white wine, but if you have ouzo, this could be used instead. Opa!
Serves 4 as a meze or 2 for a main meal
- 250 grams fresh uncooked prawns cleaned and deveined with the tails still on
- 2 tablespoons olive oil
- 1 white onion diced
- 2 cloves of organic garlic, finely minced
- 1 birdseye chilli, seeds removed and finely sliced (optional)
- 1/4 cup dry white wine (I prefer Assyrtiko or unoaked Chardonnay)
- 2 by 200 grams tinned diced tomatoes
- Tablespoon of chopped fresh parsley leaves (plus some for garnish)
- Tablespoon of chopped fresh basil leaves
- Tablespoon of chopped fresh oregano leaves
- Salt and pepper to taste
- 100 grams soft Danish or Bulgarian feta
- Crusty bread (to serve)
Step 1: In olive oil, fry off the diced onion on medium heat until translucent. Add the garlic and chilli and cook until fragrant.
Step 2: Make room in the pan to gently cook the prawns on both sides until golden. Be careful not to overcook the prawns.
Step 3: Add the herbs and wine. Let the wine reduce slightly before adding the tinned tomatoes, salt and pepper. Stir gently.
Step 4: Transfer the sauce and prawns to a casserole dish.
Step 5: Top the sauce and prawns with crumbled feta and put under the grill until the feta turns golden and delicious.
Step 6: Garnish with parsley and serve with crusty bread or baguette, and possibly even a Greek salad.
Note. This dish can also be made with a white fish like Barramundi for those who can’t eat shellfish.