Garides Saganaki
Few seafood recipes are as satisfying as a well-made Garides Saganaki. The star here is raw king prawns, supported by a short list of everyday ingredients. It sits firmly in the Greek tradition, so expect the flavours you would get from a good home kitchen there. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 500 g Raw King Prawns
- 3 tbsp Olive Oil
- 1 Chopped Onion
- Chopped Freshly Chopped Parsley
- 250 ml White Wine
- 1 (400g) tin Chopped tomatoes
- ½ tsp Garlic
- 1 (200g) pack Cubed Feta cheese
Method
- Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.
- Heat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
- While the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
- When the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.
- Though completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.
Tips for the best Garides Saganaki
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens raw king prawns and drives off the liquid too fast.
- Let the prawn come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the prawn for scallops or chicken — keep the cooking time similar and check for doneness.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Is this Garides Saganaki recipe medium to make?
It is rated medium: 8 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for raw king prawns?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Garides Saganaki ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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