Garides Saganaki
A vibrant Greek seafood dish of succulent prawns simmered in a tangy tomato-wine sauce and topped with salty feta — perfect with crusty bread or tossed with pasta.
Servings
4
Difficulty
Easy
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Ingredients
main
- 500 g raw king prawns
- 3 tbsp olive oil
- 1 pcs onion, chopped
- 0.01 g fresh parsley, chopped
- 250 ml white wine
- 400 g chopped tomatoes (tin)
- 0.5 tsp garlic, minced
- 200 g feta cheese, cubed
Directions
- Place prawns in a pot and add enough water to cover; boil 5 minutes then drain and reserve the liquid
- Heat 2 tbsp oil in a saucepan; add onion and cook until soft
- Mix in parsley, wine, chopped tomatoes, garlic and remaining 1 tbsp oil
- Simmer, stirring occasionally, about 30 minutes until sauce thickens
- Remove prawn legs and shells leaving head and tail
- Stir prawns into thickened sauce and simmer about 5 minutes
- Add feta and remove from heat; let stand until cheese begins to melt
- Serve warm with crusty bread or toss with pasta after adding feta if desired