Ingredients
- Raw King Prawns500g
- Olive Oil3 tablespoons
- Onion, chopped1
- Freshly chopped parsleypinch
- Dry White Wine250ml
- chopped tomatoes1 (400g) tin
- Garlic, minced1/2 teaspoon
- Cubed Feta Cheese1 (200g) pack
Garides Saganaki is a classic Greek dish that highlights the sweetness of prawns paired with a savory tomato sauce. The addition of feta cheese provides a creamy contrast, making it an appealing appetizer or main course. Serve it warm alongside crusty bread to soak up the delicious sauce, and enjoy the taste of the Mediterranean!
Substitutions
- Use shrimp instead of king prawns.
- Swap white wine for vegetable broth for a non-alcoholic version.
- Replace feta with goat cheese for a different flavor.
Instructions
Boil the prawns
5 minIn a pot, place raw king prawns and cover them with water. Bring to a boil and cook for 5 minutes, then drain, reserving the liquid, and set the prawns aside to cool.
Sauté the onion
5 minHeat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes.
Prepare the sauce
30 minStir in freshly chopped parsley, white wine, chopped tomatoes, and minced garlic into the onion. Allow the mixture to simmer for about 30 minutes, stirring occasionally until it thickens.
Shell the prawns
5 minOnce the prawns are cool enough to handle, pinch off the legs and peel the shells, leaving the heads and tails intact for presentation.
Combine prawns with sauce
5 minStir the peeled prawns into the thickened sauce. If necessary, bring to a simmer again and cook for an additional 5 minutes until the prawns are heated through.
Add feta and serve
2 minSprinkle cubed feta cheese over the prawns and remove from heat. Let it sit until the cheese begins to melt, then serve warm with crusty bread.
FAQ
Yes, you can prepare the sauce and prawns separately, then combine them just before serving.