Prawn Saganaki (Garides Saganaki)…..

I spend many great evening with my friend Christos and is family in Redwood City, but even more magical was the food he served us on many occasion. Everytime I about to go see him I ask him about those tomato sauce filled with plump prawns and scattered with melting feta cheese, and I’m like “please Christos, I want those Ouzo/Feta/tomato prawns it’s amazing, it’s pure perfection and I need it so bad”

We asked Christos to tell us the name of the dish and when he spoke I wrote down the sounds, perplexed that the dish sounded more Japanese than Greek: Saganaki.

I have enough experience with Greek food I know that saganaki, in its various forms, is one of Greece’s most famous dishes and has been successfully exported worldwide.

The prawn version, known as Garides Saganaki, is surprisingly simple to make, and the perfect lunch or dinner whether it’s summer or winter.

Here we go :

Garides Saganaki / Γαριδες Σαγανακι
Prawn Saganaki

Christos recipe. Serves 4.

1 onion, thinly sliced
6 garlic cloves, thinly sliced
15 oz (400g) canned tomatoes
1 roasted red pepper, finely sliced
2 oz (60ml) Ouzo
1 teaspoon dried oregano
1 teaspoon fresh thyme leaves
1 dried bay leaf
5 oz (150g) Greek feta
24 large peeled green prawns (from Whole foods)
Olive oil, for frying
Crusty white bread, to serve


1. Preheat oven to 428°f (220’C)

2. In a frying pan, heat olive oil in a saucepan then sauté onion and garlic until soft.

3. Add bay leaf, tomato and peppers and simmer for around 5 minutes.

4. Add ouzo, oregano and thyme and simmer for another 5 minutes.

5. Transfer the sauce to a baking dish and crumble over the feta.

6. Bake until feta just starts melting, about 15 minutes.

7. Push the prawns into the tomato sauce and cook for another 5 minutes or until the are opaque and cooked.

8. Serve hot with crusty white bread.

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