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Garides saganaki
Prawns with tomato and feta
Garides saganaki: prawns simmered in a peppery tomato sauce and finished with melting feta
Order garides saganaki at a seaside taverna on Mykonos or Syros and it arrives bubbling in the small two-handled pan it is named after: whole prawns in a quick sauce of tomato, garlic, chilli and oregano, scattered with feta that softens into the sauce. You eat it with bread for mopping, as a shared starter or a main with rice. Many tavernas add a splash of ouzo; this version leaves it out, so it is alcohol-free. Common mistake: cooking the prawns in the sauce for too long, which makes them tough; they need only a few minutes. Chef's tip: simmer the prawn heads and shells in a little water for 10 minutes and use that stock in the sauce for a deeper sea flavour.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ½ lb large raw prawnsshell on, deveined, or 450 g peeled
- 4 tbsp olive oil
- 1 onionfinely chopped
- 3 cloves garlicsliced
- ½ tsp chilli flakes
- 14 oz chopped tomatoes
- 1 tsp dried oregano
- ½ tsp salt
- 5 ½ oz fetacrumbled
- ⅓ oz flat-leaf parsleychopped
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Method
0/4 doneStep 1: Warm 4 tbsp olive oil in a wide, shallow pan over a medium heat. Cook 1 onion for 5 minutes until soft, then add 3 cloves garlic and ½ tsp chilli flakes for 1 minute.
6 minStep 2: Add 14 oz chopped tomatoes, 1 tsp dried oregano and ½ tsp salt and simmer for 8–10 minutes, until thick enough that a spoon drawn through leaves a trail.
10 minStep 3: Nestle 1 ½ lb large raw prawns into the sauce and cook for 2 minutes a side, until they turn pink and opaque all the way through and curl into a loose C.
4 minStep 4: Scatter 5 ½ oz feta over, cover for 1 minute until it starts to melt, then sprinkle with ⅓ oz flat-leaf parsley and serve in the pan.
1 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 32 g
- Carbs
- 9 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does garides saganaki take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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