Recipe byThe ZestyPlate Kitchen
Greek prawns simmered in a rich tomato and white wine sauce, finished with melting feta. A lovely meze, made for scooping up with crusty bread.
Garides saganaki brings prawns together with a rich tomato sauce and feta that softens into the dish as it stands. It tastes of a seaside taverna, lifted with white wine and herbs. Mopped up with crusty bread, it works equally well as a sharing starter or a light main.
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Prep 15 min
Cook 40 min
Total 55 min
Medium
Scale:
- 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
Nutrition (per serving)
245
kcal
17g
Protein
6g
Carbs
12g
Fat
Estimated per serving. How we calculate this.
Tags:
Seafood Shellfish
Preparation
- Put the prawns in a pot, cover with water, and boil for 5 minutes, then drain (keep the liquid) and set aside.
- Heat 2 tablespoons of oil in a saucepan, add the onion, and cook until soft. Stir in the parsley, wine, tomatoes, garlic and the rest of the oil, then simmer, stirring now and then, for about 30 minutes until thickened.
- While the sauce cooks, the prawns should cool enough to handle. Pinch off the legs, then pull away 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, take the pan off the heat, and let it stand until the cheese begins to melt. Serve warm with crusty bread.
Tips from the ZestyPlate Kitchen
- Reduce the tomato sauce until it is properly thick before the prawns go in, so the dish is rich rather than watery.
- Add the prawns towards the end and cook just until pink to keep them tender.
- Slide the pan off the heat once the feta goes on and let it soften gently rather than melt away.
- Choose a crumbly Greek feta for the best salty, creamy contrast.
Frequently Asked Questions
You don't. Adding raw peeled prawns straight to the simmering sauce cooks them through and keeps them juicy. Pre-boiling works but makes them easy to overcook.
Yes. Make the tomato sauce in advance and reheat it, then add the prawns and feta only just before serving so everything is cooked just right.
A dry white wine adds lovely depth here. If you would rather skip the wine, a splash of stock with a squeeze of lemon does the trick.
Crusty bread is a must for the sauce. It also goes well with rice or as part of a wider Greek meze.
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