King prawn saganaki is a Greek-style skillet dish of prawns simmered in a bright tomato sauce and finished with salty feta, herbs and a splash of ouzo if you like. It comes together quickly, making a satisfying meal to serve hot with bread for scooping up every bit of sauce; recipes vary, and feta is a popular addition rather than a fixed rule.
Ingredients
- 1½ lb (680 g) large raw king prawns, peeled and deveined, tails on or off
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 medium yellow onion, about 1 cup (150 g) finely diced
- 1 red bell pepper, about 1 cup (150 g) diced
- 3 garlic cloves, about 1 tbsp (9 g) finely chopped
- ¼ tsp (0.5 g) red pepper flakes, or to taste
- ¼ cup (60 ml) dry ouzo, optional
- 1 can (14.5 oz/411 g) diced tomatoes, including juices
- 2 tbsp (30 g) tomato paste
- ½ tsp (1 g) dried oregano
- ½ tsp (3 g) fine salt, plus more as needed
- ¼ tsp (0.5 g) freshly ground black pepper
- 4 oz (115 g) feta, crumbled
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) fresh lemon juice
- Crusty bread, to serve (about 1 loaf/400 g)
Instructions
- Prepare the prawns and vegetables. If using frozen prawns, thaw them in the refrigerator or in a sealed bag submerged in cold water, then drain and pat dry. Dice the onion and pepper and chop the garlic. Keep the prawns chilled while you make the sauce.
- Soften the vegetables. Warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 5–6 minutes, stirring occasionally, until softened but not browned. Add the garlic and pepper flakes and stir for 30 seconds, just until fragrant.
- Build the sauce. Stir in the tomato paste and oregano and cook for 1 minute. If using ouzo, pour it in carefully and simmer for about 1 minute to cook off some of the alcohol. Add the diced tomatoes, salt and black pepper. Bring to a gentle simmer, then cook uncovered for 7–8 minutes, stirring now and then, until the sauce thickens slightly.
- Cook the prawns. Arrange the prawns in the sauce in a single layer, turning them once so they are coated. Simmer gently for 3–5 minutes, depending on their size, until opaque and firm. Check the thickest prawn with a food thermometer: the USDA FSIS safe minimum temperature for fish and shellfish is 145°F (63°C). Avoid a hard boil, which can make prawns tough.
- Finish and serve. Scatter the feta over the skillet and let it soften for about 1 minute without stirring it completely into the sauce. Remove from the heat; add the parsley and lemon juice. Taste the sauce and adjust salt, pepper or lemon as needed. Serve straight away with crusty bread.
Tips
- Choose prawns that are similar in size. This helps them cook at the same rate. If using smaller shrimp, start checking them after 2–3 minutes; stop cooking as soon as they reach 145°F (63°C).
- Use low-sodium tomatoes if needed. Feta is salty, so season the sauce lightly at first and taste again after the cheese is added. If the sauce tastes sharp, simmer it a little longer rather than adding much sugar.
- Ouzo is optional. It gives the sauce a gentle anise flavour. Leave it out for a straightforward tomato-and-feta version, or use a small splash of dry white wine for acidity without the same licorice note.
- Keep the sauce at a gentle simmer. A rolling boil can overcook the prawns, and stirring the feta vigorously can make the sauce cloudy and overly salty. Add the cheese at the end and let it soften on top.
Serving Suggestions
Serve the saganaki directly from the skillet while it is hot, with crusty bread, pita or toasted sourdough for dipping. For a more complete meal, pair it with lemony rice, orzo or boiled potatoes, plus a simple green salad or steamed vegetables. A squeeze of lemon at the table brightens the rich feta and tomato sauce. If serving as a shared starter, plan smaller portions and provide forks or cocktail picks alongside the bread.
Variations
For a spicier skillet, increase the red pepper flakes or add a finely chopped fresh chili with the garlic. For a sweeter, more aromatic sauce, use a yellow or orange bell pepper instead of red. If feta is unavailable, try a firm, brined white cheese; it will change the characteristic tang and saltiness, so taste before adding extra salt. You can also omit the cheese for a dairy-free tomato prawn stew, though it will no longer have the classic salty finish. Add a handful of pitted Kalamata olives with the tomatoes for a briny variation.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours. Keep for up to 3–4 days in the refrigerator, though the prawns are best in texture on the day they are cooked. Reheat gently in a covered skillet over low heat, adding a spoonful of water if the sauce has thickened; heat until the leftovers reach 165°F (74°C), checking with a food thermometer. Avoid repeated reheating. Freezing is possible for up to 2 months, but prawns may become softer after thawing; defrost overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
Can I use cooked prawns?
Raw prawns are preferable because they take on the flavour of the sauce as they cook. If using cooked prawns, simmer the sauce first, then add them just long enough to heat through; check that the dish reaches 165°F (74°C) when reheating cooked seafood, and avoid prolonged simmering.
Can I make the tomato sauce ahead?
Yes. Prepare the sauce through the simmering stage, cool it promptly and refrigerate it for up to 3–4 days. Reheat it to a simmer, then add raw prawns and cook until they reach 145°F (63°C). This keeps the seafood from sitting in hot sauce or becoming overcooked.
How do I know when king prawns are done?
The flesh should be opaque and firm, with no translucent centre. For a safety check, insert a food thermometer into the thickest prawn and cook it to 145°F (63°C), the USDA FSIS safe minimum for fish and shellfish. Size affects cooking time, so use temperature and appearance rather than the clock alone.
What can I use instead of ouzo?
Simply leave it out, or use dry white wine for a mild acidic note. Ouzo contributes a distinct anise flavour, so wine will not taste exactly the same. The dish remains flavourful without any alcohol.
Is king prawn saganaki very spicy?
Not as written: a small amount of pepper flakes gives only gentle warmth. Reduce or omit them for a mild dish, or add more gradually if you prefer stronger heat.
What does “saganaki” mean here?
Saganaki refers to food cooked and served in a small frying pan; the name is also associated with Greek dishes such as fried cheese. Prawn saganaki is a skillet preparation, commonly made with tomato and often finished with feta, rather than a single fixed recipe.
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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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