Shrimp Saganaki
Plump prawns baked in a spiced tomato sauce with crumbled feta and a splash of ouzo — a classic Greek mezze that disappears in minutes.
Ingredients
- 500g raw king prawns, peeled and deveined
- 400g tin of chopped tomatoes
- 150g feta cheese, crumbled
- 3 tbsp extra-virgin olive oil
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 tsp sweet paprika
- ½ tsp dried chilli flakes
- 2 tbsp ouzo or dry white wine
- Small handful of fresh dill or parsley
- Salt and freshly ground black pepper
- Crusty bread to serve
Method
- 1
Preheat your oven to 200 °C (180 °C fan).
- 2
Heat the olive oil in an oven-safe skillet over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic, paprika, and chilli flakes and cook for 1 minute.
- 3
Pour in the ouzo and let it bubble for 30 seconds, then add the chopped tomatoes. Season and simmer for 8–10 minutes until the sauce thickens slightly.
- 4
Nestle the prawns into the sauce in a single layer. Scatter the feta generously over the top.
- 5
Transfer the skillet to the oven and bake for 10–12 minutes until the prawns are cooked through and the feta is golden at the edges.
- 6
Scatter with fresh dill or parsley and serve immediately with plenty of crusty bread.
