This Easy Prawn Saganaki is a delicious mix of juicy prawns, tangy tomatoes, and creamy feta cheese. It’s quick to make, perfect for a cozy dinner or a fun weekend meal!
Honestly, who can resist that cheesy goodness melting with the prawns? I love serving it with warm bread to soak up all that tasty sauce—it’s my secret weapon for impressing friends! 😄
Key Ingredients & Substitutions
Prawns: Fresh or frozen prawns work well. If you’re looking for a substitute, try shrimp or even scallops for a different twist. Just ensure they’re peeled and deveined for ease!
Olive Oil: Extra virgin olive oil adds a great flavor, but you can use regular olive oil or even avocado oil if that’s what you have on hand.
Diced Tomatoes: Canned tomatoes are super convenient. If using fresh, choose ripe ones for the best flavor. Mashing them a bit will help release more juice.
Feta Cheese: Feta gives this dish a salty, creamy texture. If you can’t find feta, goat cheese can make a good substitute, though it has a different flavor profile.
Parsley: Fresh parsley brightens up the dish, but you can substitute it with fresh basil or cilantro if you prefer a different herb.
How Do You Cook Prawns Perfectly?
Cooking prawns just right is key to keeping them juicy and tender. Here’s my tip for a successful outcome:
- Ensure your skillet is hot before adding the prawns. This helps to sear them quickly without overcooking.
- Cook them until they turn pink and opaque, which usually takes about 3-4 minutes. Don’t let them sit too long or they can become tough!
- For added flavor, you can marinate the prawns in a little lemon juice, garlic, and olive oil before cooking.
Now you’re set for a tasty dish of prawn saganaki! Don’t forget to serve it with some crusty bread—it’s perfect for dipping into the sauce.
Easy Prawn Saganaki with Feta and Tomato
Ingredients:
- 1 lb (450 g) raw prawns, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 can (14 oz / 400 g) diced tomatoes (or 3 fresh tomatoes, chopped)
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 4 oz (115 g) feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- Lemon wedges, for serving
- Warm crusty bread or pita, for serving
Time Needed:
This dish will take about 15 minutes of prep time and 20 minutes for cooking. In total, you can have this delightful meal ready in about 35 minutes!
Instructions:
1. Sauté the Onions:
Begin by heating the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, which should take about 3–4 minutes. This will create a lovely, aromatic base for our dish!
2. Add the Garlic:
Once the onion is soft, add in the minced garlic and cook for another minute until you can really smell that garlic aroma. It’s time to start building flavor!
3. Prepare the Tomato Sauce:
Stir in the diced tomatoes, along with the dried oregano, crushed red pepper flakes (if you like a bit of spice), salt, and freshly ground black pepper. Let this mixture simmer for about 8–10 minutes, allowing the sauce to thicken slightly. The colors and scents will brighten up your kitchen!
4. Cook the Prawns:
Now it’s time for the star ingredient! Add the peeled and deveined prawns to the skillet, stirring them gently to coat them in the rich tomato sauce. Cook for about 3–4 minutes, or until the prawns turn pink and are just cooked through. Keep an eye on them so they remain tender!
5. Add the Feta:
Sprinkle the crumbled feta cheese evenly over the prawns and tomatoes. Cover the skillet and cook for another 2 minutes until the feta softens but doesn’t melt completely. This will add a creamy texture to the dish!
6. Garnish and Serve:
Remove the skillet from the heat and garnish the prawn saganaki with chopped fresh parsley. Serve immediately with lemon wedges on the side for a burst of freshness and warm crusty bread (or pita) to soak up that delicious sauce. Enjoy your meal!
Enjoy your Easy Prawn Saganaki with Feta and Tomato—a perfect balance of savory, tangy, and cheesy flavors!
FAQ for Easy Prawn Saganaki with Feta and Tomato
Can I Use Frozen Prawns for This Recipe?
Yes, you can use frozen prawns! Just make sure to thaw them completely before cooking. You can thaw them overnight in the refrigerator or quickly by placing them in a sealed plastic bag and submerging it in cold water for about 15–20 minutes.
What Can I Use Instead of Feta Cheese?
If you don’t have feta cheese on hand, goat cheese or ricotta can be excellent alternatives. Keep in mind that each will give the dish a slightly different flavor profile—goat cheese will add a tangy note, while ricotta will be creamier!
How Should I Store Leftover Saganaki?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stove over low heat to prevent the prawns from becoming tough.
Can I Make This Recipe Ahead of Time?
While this dish is best enjoyed freshly made, you can prepare the tomato sauce in advance and refrigerate it. When you’re ready to serve, simply reheat the sauce and add the prawns and feta for a quick meal!
