Fish & seafood
Shrimp saganaki
A Greek taverna favourite: prawns baked in a garlicky tomato sauce with ouzo, topped with crumbled feta.
- 35 min15 prep · 20 cook
- EasyDifficulty
- 330 kcalper serving
Ingredients
4 servings
- Large raw prawns, peeled600 g
- Onion1
- garlic3 cloves
- chopped tomatoes (400 g)1 can
- Ouzo3 tbsp
- Chilli flakes½ tsp
- Dried oregano1 tsp
- Feta cheese150 g
- Chopped parsley2 tbsp
- Olive oil4 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oven to 200 °C. Soften the chopped onion in the oil in an ovenproof pan.
- 2
Add the garlic and chilli for a minute, then pour in the ouzo and let it bubble off.
- 3
Add the tomatoes and oregano, season and simmer until thick.
- 4
Nestle the prawns into the sauce and crumble the feta over the top.
- 5
Bake until the prawns are pink and the feta is soft and lightly golden.
- 6
Scatter with parsley and serve with crusty bread to mop up the sauce.
Tips and questions
- Can I make it without ouzo?
- Yes. Use a splash of white wine and a pinch of fennel seeds for a similar aniseed note, or simply leave it out.
- How do I keep the prawns from getting rubbery?
- Add them only once the sauce is thick and bake just until pink, about 8 minutes. They keep cooking in the hot pan.
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