Prawn and Feta Saganaki with Tomato and Ouzo

Prawn and feta saganaki is a Greek-inspired skillet dish of prawns simmered in a tomato, garlic and wine sauce, finished with salty feta and herbs. It comes together quickly, with juicy seafood and tangy cheese balanced by bright tomato; regional and home versions vary, and the ouzo is optional.

Ingredients

1 lb large raw prawns (450 g), peeled and deveined; tails on or off
2 tbsp extra-virgin olive oil (30 ml)
1 medium yellow onion (about 150 g), finely chopped
3 garlic cloves (about 9 g), finely chopped
¼ tsp red pepper flakes (about 0.5 g), or to taste
¼ cup dry white wine (60 ml), or water or seafood stock
1 can crushed tomatoes (14.5 oz / 411 g)
1 tbsp tomato paste (16 g)
1 tsp dried oregano (1 g)
1 tbsp ouzo (15 ml), optional
½ tsp fine salt (about 3 g), plus more to taste
¼ tsp freshly ground black pepper (about 0.5 g)
4 oz feta cheese (115 g), crumbled into large pieces
2 tbsp chopped fresh flat-leaf parsley (8 g)
1 tbsp chopped fresh dill (about 3 g), optional
1 tsp lemon juice (5 ml), plus lemon wedges to serve

Instructions

Prepare the prawns. If frozen, thaw them overnight in the refrigerator or in a sealed bag submerged in cold water, changing the water as needed. Pat dry, then check that they are peeled and deveined. Keep refrigerated while you make the sauce. If using frozen prawns, do not thaw them at room temperature.
Start the tomato sauce. Set a large, wide skillet over medium heat and add the olive oil. Stir in the onion and cook for 5–6 minutes, until softened but not browned. Add the garlic and red pepper flakes and stir for about 30 seconds, just until fragrant.
Deglaze and simmer. Pour in the white wine and, if using, the ouzo. Let it bubble for 1–2 minutes, scraping up any browned bits. Stir in the crushed tomatoes, tomato paste, oregano, salt and black pepper. Bring to a gentle simmer, then cook uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly. Taste before adding more salt, since feta is salty.
Cook the prawns. Arrange the prawns in a single layer in the sauce and turn them once to coat. Simmer gently for about 3–5 minutes, depending on their size, turning as needed, until opaque and firm. For the most reliable check, use a food thermometer in the thickest prawn: seafood should reach the USDA FSIS safe minimum internal temperature of 145°F (63°C). Avoid prolonged boiling, which can make prawns tough.
Add feta and herbs. Scatter the feta over the skillet and cook for 1–2 minutes, just until warmed and beginning to soften; it need not melt completely. Remove from the heat, then stir in the parsley, dill if using, and lemon juice. Taste and adjust the pepper or lemon. Serve promptly while the prawns are tender and the sauce is hot.

Tips

Choose the right prawns: Large prawns are easier to keep tender and are less likely to disappear into the sauce. If using smaller ones, check them early; their cooking time may be shorter.
Control the salt: Feta and canned tomatoes vary in saltiness. Start with the measured amount, taste the sauce before adding the prawns, and adjust at the end.
Use a gentle simmer: A hard boil can overcook the seafood and break up the feta. If the sauce gets too thick before the prawns are ready, loosen it with a splash of water or stock.
Know your substitutions: Ouzo contributes an anise-like aroma, but it is optional; omit it or use a little extra wine. If feta is unavailable, a crumbly brined white cheese can work, though its flavor and salt level may differ.

Serving Suggestions

Serve the saganaki straight from the skillet with crusty bread to mop up the tomato sauce. It also pairs well with rice, orzo, or boiled potatoes when you want a more substantial meal. A crisp green salad, sliced cucumber, or simply dressed greens add freshness. Set out lemon wedges so everyone can brighten their portion to taste.

Variations

For a more pronounced anise note, use the optional ouzo; for a milder, wine-forward sauce, leave it out. Add a sliced green pepper with the onion for extra sweetness and texture, or stir in a handful of baby spinach during the final minute. To make the sauce spicier, increase the red pepper flakes gradually. For a meat-free version, replace the prawns with drained chickpeas and warm them through in the sauce; because chickpeas are already cooked, no seafood temperature check applies. Keep the feta, or omit it for a dairy-free variation, understanding that the dish will be less salty and creamy.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. They keep for 3–4 days in the refrigerator. For best texture, reheat only the portion you plan to eat in a covered skillet over low heat, stirring gently and adding a tablespoon of water if the sauce has thickened. Reheat leftovers to 165°F (74°C), checked with a food thermometer. The prawns may become firmer after reheating, so avoid repeated warming. Freezing is possible for up to 2 months, but the prawns and feta can lose some texture; thaw overnight in the refrigerator and reheat as above. Do not leave the dish at room temperature for more than 2 hours.

Frequently Asked Questions

Can I use cooked prawns?
Yes, but add them after the tomato sauce has simmered and cook just long enough to heat them through, usually 1–2 minutes. Overheating already-cooked prawns makes them rubbery. If reheating leftovers, follow the 165°F (74°C) guidance above.

Can I make the tomato sauce ahead?
Yes. Make the sauce through the simmering step, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Reheat it until steaming, then add raw prawns and cook them fully just before serving.

Is ouzo essential?
No. Ouzo is an optional anise-flavored spirit that gives the sauce a distinctive Greek-style aroma, but the recipe remains flavorful without it. Use dry white wine, or replace both liquids with water or seafood stock.

How can I tell when prawns are done?
They should be opaque and firm, not translucent or mushy. For a reliable safety check, measure the thickest prawn with a food thermometer and confirm 145°F (63°C), the USDA FSIS safe minimum for seafood.

Can I make this without feta?
Yes. Omit it for a dairy-free version, or use another crumbly brined cheese if suitable. Since feta adds salt and a creamy, tangy finish, taste the sauce and adjust seasoning when leaving it out.

What can I use instead of crushed tomatoes?
Use diced canned tomatoes and crush them lightly with a spoon as they cook. The sauce may be a little chunkier; simmer it until the tomatoes soften and the liquid thickens enough to coat the prawns.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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