Prawn Saganaki

Francine Lizotte


This classic Greek dish flavored with ouzo and tomatoes, can be enjoy as an appetizer or as a light main course along with fresh crusty bread!


☆☆☆☆☆ 0 votes

2-4 servings
10 Min
30 Min
Stove Top


  • 1 Tbsp
    olive oil
  • 1/2 c
    red onions, finely chopped
  • 3 large
    cloves garlic, pressed
  • 1/8 tsp
    red pepper flakes, or to taste
  • 1 large
    roma tomato, washed, seeded and finely chopped
  • 2 Tbsp
    tomato paste
  • 2 oz
    black olives, chopped
  • 1/4 c
    dry white wine
  • 1 can(s)
    (14 oz.) pasta tomato sauce, such as prego original
  • 1/2 tsp
    dried basil
  • 3 Tbsp
    ouzo liquor
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 pinch
    ground himalayan sea salt
  • 1 tsp
    granulated sugar
  • 12-15 large
    prawns, deveined and peeled
  • 1/2 c
    feta cheese, crumbled
  • 2 Tbsp
    fresh parsley, chopped
  • ·
    fresh crusty bread

How to Make Prawn Saganaki


  1. Preheat oven to 400Fº. In a large saucepan over medium, heat oil. Add onion and sauté for 3 minutes. Add garlic and red pepper flakes; sauté for 1 minute. Add Roma tomato, tomato paste and black olives; cook, stirring for 1 minute. Add wine and simmer until reduced by half.
  2. Add pasta tomato sauce, basil, ouzo, black pepper and sea salt; reduce heat to low and simmer for 10 minutes or until thick. About 2 minutes before the end of cooking, stir in sugar
  3. In a 8 x 8-inch or 2-quart baking dish, spread tomato mixture. Place prawn and using a spatula, lightly push them down half way of the prawn. Top with feta cheese and transfer to the preheated oven; bake for 10-12 minutes or until cooked through. Sprinkle parsley and serve with fresh crusty bread.
  4. To view this recipe on YouTube, click on this link >>>>

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