Name: Garides Saganaki - Prawns Saganaki (Γαρίδες Σαγανάκι)
Ingredients: 1 brown onion (chopped); 2 garlic cloves (grated); 150 g cherry (grape or berry tomatoes); 1 teaspoon chilli flakes (optional); 1 tin whole plum tomatoes; 2 teaspoons dried oregano; 1 teaspoon dried thyme; salt and freshly ground black pepper (to taste); 500 g raw prawns (shelled and deveined, heads and tails on); 2 tablespoons ouzo; 125 g feta; 2 tablespoons fresh parsley (chopped); olive oil (for cooking)

Garides Saganaki – Prawns Saganaki (Γαρίδες Σαγανάκι)

A classic Greek-Cypriot dish where sweet prawns meet a rich tomato sauce, a splash of ouzo, and crumbled feta. It’s simple, elegant, and perfect for a quick and easy family dinner.

Print Recipe Pin Recipe

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Cypriot, Greek

Ingredients Method

Ingredients

1 brown onion chopped
2 garlic cloves grated
150 g cherry grape or berry tomatoes
1 teaspoon chilli flakes optional
1 tin whole plum tomatoes
2 teaspoons dried oregano
1 teaspoon dried thyme
salt and freshly ground black pepper to taste
500 g raw prawns shelled and deveined, heads and tails on
2 tablespoons ouzo
125 g feta
2 tablespoons fresh parsley chopped
olive oil for cooking

Method

Preheat the oven to 200°C.
Heat a large pan over medium-high heat and add enough olive oil to coat the base.
Sauté the onion until soft and caramelised. Add the garlic and cook for 1-2 minutes until fragrant.
Stir in the cherry tomatoes, plum tomatoes, half a tin of water, oregano, thyme, salt, and pepper. Simmer, stirring occasionally, until the sauce thickens and deepens in colour.
Add the ouzo and cook for another 5-10 minutes until the alcohol evaporates.
Stir through the prawns, coating them in the sauce, then transfer everything into an ovenproof dish.
Crumble the feta over the top and bake for 15 minutes, until the prawns are cooked through and the feta has softened and browned slightly.
Remove from the oven, sprinkle with parsley, and serve warm with crusty bread.