Garides saganaki — Greek prawns simmered in a rich tomato and white wine sauce, finished with melting feta. A glorious meze, lovely scooped up with crusty bread.
Garides saganaki is a Greek classic — prawns simmered in a rich tomato sauce and finished with creamy, salty feta that softens into the dish. It's the taste of a seaside taverna, bright with wine and herbs. Scooped up with crusty bread, it makes a wonderful sharing starter or light main.
Prep 15 min
Cook 40 min
Total 55 min
Medium
- 500g Raw King Prawns
- 3 tablespoons Olive Oil
- 1 Chopped Onion
- pinch Freshly Chopped Parsley
- 250ml White Wine
- 1 (400g) tin Chopped Tomatoes
- 1/2 teaspoon Minced Garlic
- 1 (200g) pack Cubed Feta Cheese
Tags:
Seafood ShellfishVideo
Preparation
- Place the prawns in a pot, cover with water, and boil for 5 minutes, then drain (reserving the liquid) and set aside.
- Heat 2 tablespoons of oil in a saucepan, add the onion, and cook until soft. Mix in the parsley, wine, tomatoes, garlic and remaining oil, and simmer, stirring occasionally, for about 30 minutes until thickened.
- While the sauce simmers, the prawns should cool enough to handle — pinch off the legs, then pull off the shells, leaving the head and tail on.
- Stir the prawns into the thickened sauce, bring back to a simmer, and cook for about 5 minutes. Add the feta, remove from the heat, and let stand until the cheese starts to melt. Serve warm with crusty bread.
Tips from the ZestyPlate Kitchen
- Simmer the tomato sauce until properly thickened before the prawns go in, so it's rich rather than watery.
- Add the prawns near the end and cook just until pink to keep them tender.
- Take the pan off the heat once the feta goes in and let it soften gently rather than melt to nothing.
- Use a good crumbly Greek feta for the best salty, creamy contrast.
Frequently Asked Questions
You can simply add raw peeled prawns to the simmering sauce to cook through, which keeps them juicy. Pre-boiling is one method but easy to overcook.
Yes — the tomato sauce can be made ahead and reheated. Add the prawns and feta just before serving so they're perfectly cooked.
A dry white wine works beautifully and adds depth. If you prefer not to use wine, a splash of stock with a little lemon does the job.
Crusty bread is a must for the sauce. It's also lovely with rice or alongside other Greek mezze.
