Prawn Saganaki
A few years ago, I was approached by an American cooking website to be a food-recipe analyst. I accepted the position with enthusiasm and while I no longer work with them, it was a great experience. It was an opportunity for me to try something different. Once, I received a box 📦 filled with jarred sauce, seasonings and other food items along with recipes to try. One recipe in particular that intrigued me was Prawn Saganaki and sure enough, it was delicious!
After, I made it several times it became a regular item on our menu. Although there were no preservatives in the jarred sauce, I had a problem with it; I had to buy 🛒 the jar every time I wanted to make it and it wasn’t cheap! The solution was to make my own sauce recipe!
Prawn Saganaki 🍤 is a staple dish in Greece. It’s a popular appetizer they like to serve. I prefer to enjoy it as a main course. It’s light, amazingly flavorful, easy to make and served with crusty bread, this meal is very satisfying! You won’t feel “stuffed” after eating it – you’ll feel just right!
Talking about bread 🍞🥖, here is an amazing homemade baguette recipe that you have to try… my French Baguettes or this incredible Mediterranean Olive Bread as well as my Artisan Bread!
This Prawn Saganaki is one of my favorite 💖 summer recipes although I make it all year round. It’s very easy to make with incredible results! I like to sip a nice crisp Sauvignon Blanc with it and truly savor every bite!
Bon Appétit!🍽
Check out these other amazing seafood recipes…😀
– Country Boil
– Creole Shrimp & Andouille Skewers
– Sautéed Scallops with Beurre Blanc
– Spanish Paella
– Crab Artichoke Pepper Dip
– New England Lobster Rolls
– Seafood Pizza
and for even more seafood and fish recipes 🦞🐟, click on this link… Recipe Category • Seafood & Fish
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Prawn Saganaki
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Ingredients
- 1 tbsp. olive oil tips & tricks
- 1/2 cup red onions, finely chopped
- 3 large cloves garlic, pressed
- 1/8 tsp. red pepper flakes, or to taste
- 1 large Roma tomato, washed, seeded and finely chopped tips & trick
- 2 tbsp. tomato paste tips & tricks
- 2 ounces black olives, chopped
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1 can (14 oz.) pasta tomato sauce, such as Prego Original
- 1/2 tsp. dried basil
- 3 tbsp. Ouzo liquor
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 pinch ground Himalayan pink salt
- 1 tsp. granulated sugar
- 12-16 large prawns, deveined and peeled
- 1/2 cup feta cheese, crumbled
- 2 tbsp. fresh chopped parsley, for garnish tips & tricks
- fresh crusty bread see Recipe
Directions
- Preheat oven to 400Fº.
- In a large saucepan over medium heat, add oil. When it gets hot, add onions and sauté for 3 minutes.
- Add garlic and red pepper flakes; sauté for 1 minute. Add Roma tomato, tomato paste and black olives; cook, stirring for 1 minute. Add wine and simmer until reduced by half.
- Add pasta sauce, basil, ouzo, black pepper and sea salt; reduce the heat to low and simmer for 10 minutes or until thick. About 2 minutes before the end of cooking, stir in sugar.
- In an 8 x 8 or 2-quart baking dish, evenly spread tomato mixture.
- Add prawns, evenly spaced and using a spatula, lightly push them down half way; top with feta cheese.
- Transfer to the preheated oven and bake for 10-12 minutes or until cooked through.
- Sprinkle with parsley and serve with fresh crusty bread.
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