Shrimp saganaki îs a classic Greek dish made with tomatoes, prawns (shrimp) and feta cheese. Baked and served in a skillet, it’s served as an appetiser or as a light main.
Course
Appetizer, Main Course
Category
Mediterranean
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings4
Calories403kcal
AutorElle
Ingredients
4tablespoonsextra-virgin olive oil
3small yellow onion,finely chopped
4clovesgarlic,minced
1/4teaspoonchili flakes,or more
1/2tablespoonoregano
1/4teaspoonpaprika (sweet)
1/2cupdry white wine(125 ml)
200ggrape or cherry tomatoes
1x 400 g can crushed tomatoes(e.g. Mutti)
1teaspoonsalt
3tablespoonschopped fresh mint
350gtiger prawns,peeled and deveined, more if desired
sea salt and freshly ground black pepper,to taste
180gpackage of feta
1tablespoonchopped fresh flat-leaf parsley
Method
Preheat the oven to 425°F/200°C. In a large oven-proof skillet, heat the oil over medium to medium-high heat.
Add the onions and saute for about 7 minutes until a light golden and soft.
Add the garlic, chili flakes, oregano, paprika and stir to mix. Add the white wine, cook for 1 minute, then add the cherry tomatoes to the pan, cook until the liquid reduces slightly.
Add the crushed tomato and cook for 10 minutes. Season with salt and pepper.
Add the fresh mint and prawns and cook, stirring occasionally, for 1 minute. Remove from the heat.
Crumble the feta cheese over top. Transfer to the preheated oven and bake for 5-10 minutes, until the cheese melts and the prawns are fully cooked.
Garnish with parsley and serve with warm pita bread or crusty bread of your choice. Enjoy!
Rezept Video
Notes
If using smaller shrimp I suggest moving the rack to the top third of the oven and then broil until bubbly, 3 to 5 minutes.
If using frozen prawns, make sure they are fully thawed before making this recipe. Either thaw them in a plastic bag emerged in cold water, or place them in a bowl, covered, overnight in the fridge.
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