📝 About This Recipe
Inspired by the classic Greek 'Saganaki', this dish elevates succulent prawns by slow-braising them in a rich, aromatic tomato reduction. The magic lies in the contrast between the sweet, oceanic notes of the prawns and the salty, tangy punch of melted high-quality sheep's milk feta. It is a vibrant, one-pan masterpiece that captures the sun-drenched essence of the Mediterranean coastline in every bite.
🥗 Ingredients
The Seafood
- 1.5 pounds Jumbo Prawns (peeled and deveined, tails left on for presentation)
- 1/4 cup Ouzo or Dry White Wine (for deglazing)
The Braising Base
- 3 tablespoons Extra Virgin Olive Oil (cold-pressed preferred)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (thinly sliced)
- 28 ounces San Marzano Canned Tomatoes (crushed by hand)
- 1 tablespoon Tomato Paste (double concentrated)
- 1 teaspoon Dried Oregano (Greek variety if possible)
- 1/2 teaspoon Red Chili Flakes (adjust to heat preference)
- 1 teaspoon Honey (to balance acidity)
Finishing Touches
- 6 ounces Feta Cheese (high-quality block, roughly crumbled)
- 1/4 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 piece Lemon (cut into wedges for serving)
- Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Pat the prawns dry with paper towels and season them lightly with sea salt and black pepper. Set aside at room temperature.
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2
In a large, heavy-bottomed skillet or shallow Dutch oven, heat the olive oil over medium heat until shimmering.
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3
Add the diced onion and sauté for 6-8 minutes until translucent and just beginning to turn golden around the edges.
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4
Stir in the sliced garlic, chili flakes, and dried oregano. Cook for 1-2 minutes until the garlic is fragrant but not browned.
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5
Add the tomato paste to the center of the pan. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
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6
Pour in the Ouzo or white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom. Let it simmer until reduced by half.
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7
Add the hand-crushed San Marzano tomatoes and their juices, along with the honey. Stir well to combine.
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8
Reduce the heat to low and simmer the sauce uncovered for 15-20 minutes, or until it has thickened and the oil begins to separate slightly from the tomatoes.
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9
Taste the sauce and adjust seasoning with salt and pepper. Remember the feta will add saltiness later.
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10
Gently nestle the prawns into the simmering sauce in a single layer. Cover the pan with a tight-fitting lid.
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11
Braise the prawns for 3-4 minutes. They should be just turning pink and starting to curl.
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12
Remove the lid and sprinkle the crumbled feta evenly over the top of the dish.
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13
Replace the lid for another 2 minutes, or place the skillet under a preheated broiler for 2-3 minutes if you prefer the feta to be lightly browned and bubbly.
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14
Remove from heat and garnish generously with the fresh parsley and dill.
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15
Serve immediately directly from the pan with lemon wedges on the side.
💡 Chef's Tips
Use block feta stored in brine rather than pre-crumbled varieties; the texture and melting capability are significantly better. Don't overcook the prawns—they should be 'C' shaped for perfect tenderness; if they are 'O' shaped, they are overdone. If using Ouzo, be careful as the high alcohol content can ignite if using a gas stove; turn off the flame momentarily when pouring. For a deeper flavor, you can sear the prawn shells in the oil first, remove them, and then proceed with the onions. If the sauce becomes too thick during the simmer, add a splash of clam juice or water to loosen it before adding the prawns.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or grilled pita bread to soak up the rich tomato sauce. Pair with a crisp, acidic white wine like an Assyrtiko from Santorini or a dry Sauvignon Blanc. Accompany with a simple side of lemon-herb orzo or steamed basmati rice. A side of charred broccolini or a simple cucumber and radish salad provides a refreshing crunch. Finish the meal with a light honey-drizzled Greek yogurt and walnuts for a complete Aegean experience.