Main Course · Greece · Athens

Garides Saganaki 🍤

Name: Garides Saganaki
Prep time: 24 min
Cook time: 36 min
Total time: 60 min
Yield: 2-4 servings
Cuisine: Greek
Ingredients: 500 g raw king prawns, shell-on; 3 tbsp olive oil; 1 onion, finely chopped; Small pinch parsley, chopped; 250 ml white wine; 1 tin (400 g) chopped tomatoes; 1/2 tsp minced garlic; 200 g feta cheese, in cubes or slabs; Crusty bread, to serve; Salt and black pepper

One of the great Greek taverna plates: prawns, heads and tails on, nestled into a slow-simmered sauce of tomatoes, onion, garlic, white wine and parsley, then finished with slabs of feta that soften into the pan without fully melting. The sauce is made for sopping up with crusty bread, and a single skillet arrives at the table bubbling — order it with a barrel of cold retsina and forget your manners.

Attica Greek ⏱ 60 min Easy

Method

1

Boil the prawns in water to cover for 5 minutes; drain, saving the cooking liquid, and cool enough to handle.
2

Soften the onion in 2 tablespoons of oil. Stir in parsley, wine, tomatoes, garlic and remaining oil; simmer 30 minutes until thick.
3

Peel the prawns, pinching off legs but leaving heads and tails on.
4

Stir the prawns into the sauce and simmer about 5 minutes to warm through.
5

Add the feta, pull off the heat and let it stand until just soft. Season, serve warm in the pan with crusty bread.
6

Untraditional bonus: loosen the sauce with a little reserved prawn stock or passata and toss with pasta.

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Garides Saganaki 🍤

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