Prawn saganaki is a Greek-inspired dish of prawns simmered in a lively tomato sauce and finished with salty, creamy feta. This simple home version comes together in one pan and is best served hot with bread to scoop up the sauce; recipes vary, but tomato, prawns and feta are a familiar combination.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 small yellow onion, finely chopped, about 1 cup (150 g)
- 1 medium red bell pepper, finely chopped, about 1 cup (150 g)
- 2 garlic cloves, finely chopped, about 2 teaspoons (6 g)
- ¼ teaspoon (1 g) red pepper flakes, or to taste
- 1 tablespoon (15 ml) tomato paste
- 1 can (14.5 ounces / 411 g) diced tomatoes, with their juices
- ½ teaspoon (2 g) dried oregano
- ¼ teaspoon (1 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 1 pound (450 g) large raw prawns, peeled and deveined, thawed if frozen
- 4 ounces (115 g) feta, crumbled
- 1 tablespoon (15 ml) fresh lemon juice
- 2 tablespoons (6 g) chopped fresh flat-leaf parsley
- Crusty bread, for serving (optional)
Instructions
- Prepare the prawns and vegetables. If using frozen prawns, thaw them in the refrigerator overnight or in a sealed bag under cold running water; drain and pat dry. Keep raw seafood separate from ready-to-eat ingredients, and wash hands and utensils after handling it. Chop the onion, pepper, and garlic before you start cooking.
- Soften the vegetables. Heat the olive oil in a wide, lidded skillet over medium heat. Add the onion and bell pepper and cook for 5–6 minutes, stirring occasionally, until softened but not browned. If the pan begins to look dry, lower the heat rather than letting the onion scorch.
- Build the tomato sauce. Stir in the garlic and red pepper flakes and cook for 30 seconds, just until fragrant. Add the tomato paste and stir for 1 minute. Pour in the diced tomatoes with their juices, then add oregano, salt, and black pepper. Bring the sauce to a gentle simmer.
- Simmer until thickened. Cook the sauce uncovered for 8 minutes, stirring occasionally. It should be saucy but not watery; if it thickens too much, stir in 1–2 tablespoons (15–30 ml) of water. Taste and adjust the salt carefully, since feta will add more.
- Cook the prawns. Nestle the prawns into the sauce in a single layer and turn them once so they are coated. Cover and cook for 3–5 minutes, depending on size, until opaque and just firm. Check the thickest prawn with a food thermometer: the USDA FSIS safe minimum internal temperature for seafood is 145°F (63°C). Avoid relying on color alone, and do not leave the prawns simmering once they reach temperature.
- Add feta and finish. Remove the skillet from the heat. Scatter the feta over the top, then drizzle with lemon juice and sprinkle with parsley. Let the pan stand for 1–2 minutes so the feta warms and softens; it need not melt completely. Serve straight from the skillet while hot.
Tips
- Use a wide pan. A broad skillet lets the prawns sit in one layer and cook evenly. If your pan is small, add them in batches or use a larger one; crowded prawns may steam unevenly.
- Choose the right prawns. Large raw prawns are easiest to keep tender. If using smaller ones, start checking early. Pre-cooked prawns are not ideal because they can turn rubbery; if that is all you have, stir them into the finished hot sauce briefly just to warm them through.
- Adjust the salt at the end. Feta varies in saltiness, and canned tomatoes do too. Start with the modest amount listed, then taste the sauce after the feta is added before seasoning further.
- For a thicker sauce, simmer before adding seafood. Reduce the tomato mixture to your preferred consistency first. Cooking prawns longer to evaporate liquid can make them tough.
Serving Suggestions
Bring the skillet to the table with crusty bread, toasted pita, or warm flatbread for dipping. For a more substantial meal, spoon the prawns and sauce over orzo, rice, or small pasta; keep the feta on top so each serving gets some. A simple green salad or sliced cucumber balances the rich, salty sauce. Serve lemon wedges alongside for anyone who wants extra brightness.
Variations
For a more traditional Greek flavor, use a little ouzo in place of some of the water used to loosen the sauce: add 1 tablespoon (15 ml) after cooking the tomato paste and let it simmer for a minute before adding the tomatoes. Ouzo can be hard to find; omit it rather than substituting a strongly flavored spirit, or use a splash of dry white wine for a different, less anise-like note. Alcohol will not necessarily cook away completely.
You can leave out the bell pepper for a simpler tomato-forward sauce, or add a handful of pitted Kalamata olives with the feta for a briny finish. If fresh parsley is unavailable, use 1 teaspoon (1 g) dried oregano in place of the fresh garnish, though the flavor will be more herbal and less fresh. To make it milder, omit the red pepper flakes; for more heat, increase them gradually.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container. Keep for 3–4 days in the refrigerator, though the prawns are at their best sooner. For longer storage, freeze promptly in a freezer-safe container for up to 2 months; the sauce may separate slightly after thawing, and the prawns can become softer. Thaw overnight in the refrigerator.
Reheat gently in a covered skillet over low heat, stirring the sauce occasionally, until the leftovers reach 165°F (74°C); check with a food thermometer. Add a tablespoon of water if the sauce has thickened. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and verify 165°F (74°C). Avoid repeated reheating, which can toughen the prawns.
Frequently Asked Questions
Can I use frozen prawns?
Yes. Thaw them fully before cooking, then drain and pat dry so excess water does not dilute the sauce. Do not thaw seafood on the counter; use the refrigerator or cold running water in a sealed bag.
Can I make the tomato sauce ahead?
Yes. Cook the sauce through the simmering step, cool it promptly, and refrigerate it for up to 3–4 days. Reheat it until bubbling, then add the raw prawns and cook them to 145°F (63°C). This keeps the seafood from overcooking during storage and reheating.
Why are my prawns rubbery?
They are usually overcooked. Start checking after 3 minutes, especially if they are medium-sized, and remove the pan from the heat as soon as the thickest one reaches 145°F (63°C). Carryover heat will finish the job.
Can I use shrimp instead of prawns?
Yes. Shrimp and prawns both work well here. Choose raw, peeled, deveined seafood and use the same weight; cooking time depends more on size than on the name used for it.
What can I use instead of feta?
Feta gives the dish its characteristic salty tang. A firm, brined goat cheese is a reasonable substitute, but it will taste more tangy and may soften differently. Ricotta salata can also work, though it is milder and less creamy.
Is prawn saganaki spicy?
This version is gently warm rather than very hot. Red pepper flakes are optional, so leave them out for a mild dish or add more to taste. The feta and tomato sauce remain the main flavors.
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More recipes to cook
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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