Prawn saganaki with feta

Name: Prawn saganaki with feta
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 280 g Raw peeled prawns; 350 g Chopped canned tomatoes; 90 g Onion; 8 g Garlic; 20 g Olive oil; 80 g Feta; 1 g Dried oregano; 10 g Fresh parsley; 160 g Wheat baguette; 1 g Black pepper

Prawns cooked in tomato sauce with crumbled feta and crusty bread.

Estimated total time: 25 minutes2 portionsAbout 600 kcal per portion

Prawn saganaki with feta — representative dish photograph — Photo: C messier · CC BY-SA 4.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

280 g Raw peeled prawns
350 g Chopped canned tomatoes
90 g Onion
8 g Garlic
20 g Olive oil
80 g Feta
1 g Dried oregano
10 g Fresh parsley
160 g Wheat baguette
1 g Black pepper

Method

Finely chop onion and garlic and crumble the feta. Have the prawns peeled and thawed.
Cook onion in olive oil in a wide lidded pan for 5 minutes. Add garlic and oregano and cook for 1 minute.
Add tomatoes and simmer for 6 minutes, crushing large pieces. Nestle prawns into the sauce and cook for 4–5 minutes until opaque and fully cooked.
Scatter feta and parsley over the top, cover for 1 minute to warm, and serve with the baguette.

A stovetop adaptation without ouzo, avoiding an oven preheat. Bread is included; no extra rice or pasta is counted. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Γαρίδες σαγανάκι

Allergens and ingredient checks

Listed allergens: crustaceans, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

Adjust portions & add to shopping list