Prawns, cooked in a lightly spicy tomato sauce with melted feta and a splash of ouzo; the aniseed note lifts the tomato and the sweet prawns to a higher level. In the coastal tavernas a classic as meze or light main course, always with bread to mop up the sauce.
Garides saganaki
Garides saganaki
Method
01
Sauce
Sweat the onion until translucent in the olive oil. Add the garlic and fry briefly. Stir in the tomato purée, deglaze with the ouzo and let the alcohol evaporate briefly. Add the tomatoes, oregano, chilli flakes and sugar and leave to bubble gently for approx. 15 min to a thick sauce. Season with salt and pepper, careful with salt; the feta is still to come.
02
Prawns
Fold the prawns through the sauce and let them cook gently for 3–4 min until just pink and cooked.
03
Feta
Distribute the chunks of feta over the sauce, cover and leave to melt for 2 min. You can also do this in the oven: spoon everything into a small ovenproof dish and gratinate for approx. 5 min under a hot grill until the feta lightly colours.
04
Serve
Sprinkle with parsley or dill and serve immediately, with plenty of fresh bread.
Tips & notes
Cook the prawns briefly; they turn tough as soon as they sit in the sauce too long. No ouzo in the house? A splash of white wine will do, but it is precisely that aniseed note that makes the dish unmistakably Greek. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the ouzo with raki or pastis as an alternative.
- Add extra crumbled feta just before serving for a creamier result.
Contains:
Gluten
Milk
Crustaceans
Serve with
| Calories | 428 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 10 g |
| Fat | 24 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
