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Shrimp Saganaki (Prawn Saganaki) Recipe

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3.9 from 4 reviews

Shrimp Saganaki is a classic Greek dish featuring succulent jumbo shrimp cooked in a rich, flavorful tomato sauce infused with garlic, herbs, and spices, then topped with melted feta cheese. Perfect as a starter with crusty bread or a hearty main dish served over steamed rice, this recipe brings a delicious Mediterranean flair to your table.

Ingredients

Base

  • 2 tbsp olive oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp sugar (optional)
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp red pepper flakes
  • 2 bay leaves

Tomato Sauce

  • 2 tbsp tomato paste
  • 1 cup (250g) strained tomatoes (passata) or see notes
  • 14 oz (400g) crushed tomatoes
  • ½ can (125ml) vegetable stock

Main & Garnish

  • 2 lb (900g) jumbo shrimp or prawns, peeled and deveined
  • 7 oz (200g) feta cheese, crumbled
  • Chopped parsley or fresh thyme (for garnish)
  • Salt and pepper to season (to taste)

Serving

  • Crusty bread to serve as a starter
  • Steamed rice to serve as a main

Instructions

  1. Heat the oil and sauté onions: In a large oven-safe pan, heat the olive oil over medium-low heat. Add the finely diced onion and sauté for about 5 minutes, stirring occasionally, until the onions are slightly softened.
  2. Add aromatics and spices: Stir in the minced garlic, salt, sugar (if using), dried thyme, red pepper flakes, and bay leaves. Cook together for an additional 2 minutes to allow the flavors to meld.
  3. Add tomato ingredients and simmer: Pour in the passata, crushed tomatoes, tomato paste, and vegetable stock. Bring the mixture to a gentle simmer over medium heat.
  4. Thicken the sauce: Let the sauce cook for 20 to 30 minutes, stirring occasionally, until it has thickened to a rich consistency.
  5. Cook the shrimp: Stir the peeled and deveined shrimp into the sauce, mixing them evenly. Cook for 2 to 3 minutes until the shrimp turn pink and are just cooked through.
  6. Add feta and broil: Sprinkle the crumbled feta cheese evenly over the shrimp and sauce. Place the pan under a hot grill (broiler) until the feta starts to color and melt, about 3 to 5 minutes. Optionally, drizzle extra virgin olive oil over the top before broiling.
  7. Finish and season: Remove the bay leaves from the pan. Taste the saganaki and adjust seasoning with salt and pepper as needed.
  8. Garnish and serve: Garnish with chopped parsley or fresh thyme. Serve the dish as a shared starter accompanied by crusty bread, or as a main course over steamed rice.

Notes

  • Passata is a smooth tomato puree available in most supermarkets, but you can substitute with an equal amount of well-blended canned tomatoes.
  • Adjust red pepper flakes to suit your preferred spice level.
  • The dish is best served immediately while the feta is warm and melty.
  • If you do not have an oven-safe pan, you can transfer the sauce and shrimp to a broiler-safe dish before adding feta and broiling.
  • Serve with crusty bread for soaking up the sauce or with steamed rice for a more substantial meal.

Find it online: https://recipeplenty.com/shrimp-saganaki-prawn-saganaki-recipe/