ΓΑΡΙΔΕΣ ΣΑΓΑΝΑΚΙ | GARIDES SAGANAKI
Prawns with Tomato and Feta Cheese
Freshly grated tomatoes, a crumble of feta cheese and fresh prawns. Flavours from the sea and the land. A classic starter for any summer meal is prawn with tomato and feta cheese.
Prep time: 20 minutes
Cook time: 35 minutes
16 large prawns
For the sauce
4 tablespoons extra virgin olive oil
1 small onion,
1 clove of garlic, peeled and mashed
500 g fresh tomatoes, peeled, seeded
30 ml dry white wine
or 50 ml ouzo
1 cinnamon stick
1 teaspoon sugar
Salt and freshly ground pepper
1 sprig of thyme, finely chopped
100 g feta cheese, diced
1 tablespoon parsley, finely chopped
- Peel the shells off the prawns, leaving the heads and tails intact. With a sharp knife, remove the thin black intestinal tract you will find along the prawn’s back.
- Place the prepared prawns in a bowl, sprinkle with salt and leave for about 5 minutes.
- Heat the olive oil in a deep frying pan, add the prawns and cook for about 2 minutes on each side, until their skin thickens a bit. Remove to a plate and keep them warm.
- In the same pan, using the same oil, sauté the onion and garlic until shiny. Add first the wine or the ouzo, wait until the alcohol has evaporated, then add the tomatoes, cinnamon, sugar, salt, pepper and thyme.
- Let the sauce boil for about 25 minutes over medium heat. You may need to add a small glass of water. A few minutes before removing the sauce from the heat, add the prawns and feta cheese.
- Place the lid on the pan and cook for 5 more minutes; remove from the heat, sprinkle with parsley and serve.
Tip! You can also cook this dish in the oven, using the same recipe. You will just need to prepare the sauce in a frying pan first, then put everything in the oven for 10 minutes at 180ºC with top and bottom heat. Add a small hot pepper, finely chopped, for a spicier version of the dish.