Prawn Saganaki with Feta and Olives

Name: Prawn Saganaki with Feta and Olives
Cuisine: European, Mediterranean, Greek
Ingredients: 300g of shell-on medium prawns, fresh or frozen (defrosted if frozen); 2 tbsp of olive oil; 1 medium onion, chopped; 2 garlic cloves, sliced into thin slivers; 2 bay leaves; 1-2 sprigs of thyme; 150ml of ouzo; 200g (7oz) teardrop or cherry tomatoes, halved; 270g of tomato passata (sieved tomatoes); 50ml of warm water; 70g of Kalamata olives, pitted; 60g of feta, crumbled; Sea salt & freshly ground black pepper; Extra virgin olive oil, to serve

6 steps

Although there are several variations of this popular dish, it is most commonly prepared in a tomato sauce with melting crumbled feta. Its name derives from the pan in which it is traditionally cooked, which is called ‘sagani’ or ‘saganaki’, a round and shallow pan with two small handles that can be used both on the stovetop and in the oven. The best part is, this is a very fast dish to prepare. If you don’t have ouzo, you can use brandy or white wine instead – and ideally, use whole prawns as the heads add the best flavour. Serve it straight from the pan with warm, crusty bread to dunk into the delicious sauce.

Updated at: Sat, 02 Sep 2023 15:57:19 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1347.4 kcal (67%)

Total Fat68.5 g (98%)

Carbs77.9 g (30%)

Sugars43.1 g (48%)

Protein44.2 g (88%)

Sodium2548.1 mg (127%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

300gprawns

shell-on, medium, fresh or frozen, defrosted if frozen

2 Tbspolive oil

1onion

medium, chopped

2garlic cloves

sliced into thin slivers

2bay leaves

1 sprigsthyme

150mlouzo

200gteardrop tomatoes

or cherry, halved

270gtomato passata

sieved tomatoes

50mlwater

warm

70gKalamata olives

60gfeta

extra virgin olive oil

to serve

Instructions

Step 1

Step 2

Peel and clean/devein the prawns, keeping their heads and tails in place. Season with a little salt and pepper and set aside.

Step 3

Step 2

Step 4

Place a large, ovenproof pan over a medium heat, heat half the olive oil and sauté the prawns for 1-2 minutes just until they change colour. Transfer to a plate. In the same pan, heat the remaining oil and sauté the onion until soft and glossy. Add the garlic, bay leaves and thyme, stir for another minute, then pour in the ouzo. Give it a couple of minutes to infuse, then add the halved tomatoes, stir and pour in the passata and warm water.

Step 5

Step 3

Step 6

Season with a little salt (keep in mind that you‘ll be adding feta and olives which are salty) and plenty of pepper, lower the heat to medium and let it cook for 5-8 minutes until the sauce thickens. Meanwhile, preheat the oven to 210°C/190°C Fan/410°F/Gas Mark 6½. Return the prawns to the pan, add the olives and sprinkle the crumbled feta on top. Transfer the pan to the oven and cook for another 15 minutes, or until the feta starts melting. Remove from the oven, drizzle with a little extra virgin olive oil and serve immediately.