Simple and bursting with flavour, prawn saganaki is an easy favourite

This classic Greek dish is the perfect blend of juicy prawns and creamy feta in a rich tomato sauce.

Prawn saganaki: a classic, tasty Greek dish. Photography: Scott Ehler

Sarah Di Lorenzo

less than 2 min read

7 hours ago.

Updated 6 hours ago

The Weekend Australian Magazine

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Who doesn’t love prawn saganaki? This classic Greek dish is the perfect blend of juicy prawns and creamy feta in a rich tomato sauce. It can be served with crusty bread, rice, vegetables or a leafy salad.

Try too my Kytherian salad.

This is an extract from My Mediterranean Life by Sarah Di Lorenzo.

Sarah Di Lorenzo is a Mediterranean-food expert. Photography: Scott Ehler

Prawn saganaki

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 red onion, thinly sliced
• 4 cloves garlic, crushed
• 2 tablespoons tomato paste
• ½ cup fish or chicken stock
• 2 cups chopped tomatoes (or 1 x 400g can of tomatoes)
• 400g green prawns, peeled and deveined with tails left on
• 100g feta, crumbled
• ¼ cup chopped fresh parsley

Method

1. Preheat the oven to 180C. Heat the olive oil in a frying pan and cook the onion and garlic until translucent.
2. Stir through the tomato paste, then add the stock and tomatoes. Cook for 10 minutes.
3. Transfer this mixture into an ovenproof dish. Place the prawns and feta over the top. Bake in the oven for 10 minutes.
4. When ready, remove from the oven and serve with the parsley scattered over the top.

Serves 2