Prawn saganaki is a Greek-style dish of prawns simmered briefly in a rich tomato sauce, finished with feta, oregano and a little lemon. This UK-friendly version uses easy-to-find ingredients and makes a generous panful for serving hot with bread or rice.
Ingredients
- 1 lb (450 g) raw peeled and deveined prawns, thawed if frozen and patted dry
- 2 tbsp (30 ml) olive oil
- 1 medium brown onion, about 5 oz (140 g), finely chopped
- 2 garlic cloves, finely chopped
- 1 small red chilli, deseeded and finely chopped, or ¼ tsp (1 g) chilli flakes
- 1 tbsp (15 g) tomato purée
- 1 can (14 oz/400 g) chopped tomatoes
- ¼ cup (60 ml) dry white wine or water
- 1 tsp (1 g) dried oregano, plus a little extra to finish
- ½ tsp (2 g) fine salt, or to taste
- ¼ tsp (0.5 g) freshly ground black pepper
- 3½ oz (100 g) feta, crumbled
- 1 tbsp (15 ml) lemon juice, plus wedges to serve
- 2 tbsp (8 g) chopped flat-leaf parsley
Instructions
- Prepare the prawns. If using frozen prawns, thaw them in the refrigerator, not on the counter. Drain and pat dry with paper towels. Keep them chilled while you make the sauce; discard any liquid from thawing.
- Start the sauce. Warm the olive oil in a wide frying pan or shallow, flameproof casserole over medium heat. Add the onion and cook for 5–6 minutes, stirring now and then, until soft but not browned. Stir in the garlic and chilli and cook for 30 seconds.
- Simmer the tomatoes. Add the tomato purée and stir for 1 minute. Pour in the chopped tomatoes and wine or water, then add the oregano, salt and pepper. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. If it starts to catch, lower the heat and add a splash of water.
- Cook the prawns. Stir the prawns into the sauce in an even layer. Simmer gently for 3–5 minutes, turning them once, until opaque and firm. Check the thickest prawn with a food thermometer: the USDA FSIS safe minimum temperature for seafood is 145°F (63°C). Avoid prolonged boiling, which can make prawns tough.
- Add the feta and finish. Scatter the feta over the pan and let it warm for about 1 minute; it should soften but does not need to melt completely. Remove the pan from the heat, stir in the lemon juice, and sprinkle with parsley and a little extra oregano. Taste the sauce before adding more salt, since feta can be quite salty. Serve straight away.
Tips
- Choose the right prawns: Raw, peeled king prawns work well and are easy to find in UK supermarkets. If buying shell-on prawns, allow extra preparation time and peel and devein them before cooking. Pre-cooked prawns are less suitable; if used, warm them in the finished sauce only briefly and follow their package guidance.
- Keep the simmer gentle: A rapid boil can break down the prawns and splatter tomato sauce. Once they go in, cook only until opaque and check the thickest one with a thermometer.
- Adjust the salt at the end: Feta and some canned tomatoes are already salty. Start with the listed amount, then taste after adding the cheese.
- Make it milder or sharper: Leave out the chilli for a mild dish. For a brighter finish, add lemon a little at a time; it should lift the tomato sauce without overwhelming it.
Serving Suggestions
Bring the pan to the table while it is hot, with crusty bread, toasted sourdough or warm pita for soaking up the sauce. For a more filling meal, serve it over rice, or alongside orzo or small pasta. A crisp green salad, sliced cucumber and olives provide a fresh contrast. Lemon wedges let everyone adjust the acidity at the table.
Variations
For a more traditional Greek flavour, use a splash of ouzo in place of the wine or water; the aniseed note is distinctive, so keep it modest. If ouzo is unavailable, leave it out rather than substituting a strongly flavoured spirit. You can also replace the wine with water or light fish stock. Add a handful of pitted Kalamata olives to the sauce for a briny note, or stir in a small handful of baby spinach just before the feta. To make the dish without prawns, use chunks of firm fish and cook until they reach 145°F (63°C); the texture and cooking time will differ, so check the pieces individually.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered container within 2 hours of cooking. Keep for 3–4 days at 40°F (4°C) or below. For longer storage, freeze in a suitable airtight container for up to 2–3 months; thaw in the refrigerator before reheating. The sauce may separate slightly after freezing, but stirring gently as it warms can bring it back together.
Reheat only the portion you need in a covered pan over low heat, stirring gently and adding a spoonful of water if the sauce is thick. Heat leftovers to 165°F (74°C), checked with a food thermometer. Prawns can become rubbery if reheated for too long, so stop as soon as the dish is thoroughly hot. Do not reheat leftovers more than once, and discard food left at room temperature for over 2 hours.
Frequently Asked Questions
Can I use frozen prawns?
Yes. Thaw them in the refrigerator, drain well and pat dry before adding them. Excess water can thin the sauce, so avoid adding prawns while they are still icy or wet.
Can I make prawn saganaki ahead?
You can prepare the tomato sauce up to 2 days ahead and refrigerate it promptly. Reheat the sauce until simmering, then add the raw prawns and cook them just before serving; this helps prevent them becoming tough.
What can I use instead of feta?
Feta gives the dish its salty, tangy finish. A crumbly Greek-style salad cheese is the closest easy substitute, though its flavour and texture may differ. Soft goat’s cheese can work but makes the sauce creamier and less traditionally briny.
Is prawn saganaki very spicy?
Not as written if you use a small deseeded chilli, and the heat is easy to control. For a mild version, omit the chilli altogether; for more heat, add chilli flakes a pinch at a time.
How do I know when the prawns are cooked?
They should turn opaque and firm, with no translucent centre. For the USDA FSIS safety check, measure the thickest prawn with a food thermometer and confirm it reaches 145°F (63°C).
Can I make it without wine?
Yes. Use water or light fish stock in the same quantity. Wine adds a little acidity and depth, but the tomatoes, oregano and lemon still make a flavourful sauce without it.
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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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