Prawn Saganaki = Greek Magic ✨#shrimp #prawns #greekfood #saganaki #foodie

🇬🇷🍤 Prawn (Shrimp) Saganaki Recipe – Authentic Greek Classic! 🍤🇬🇷
If you’ve ever been to a Greek island taverna, you’ll know this dish… juicy prawns cooked in a rich tomato, garlic and ouzo sauce, finished with melting feta cheese. This is the ultimate Greek comfort food and the perfect way to bring a taste of Greece to your kitchen!

🔥 Whether you call it Prawn Saganaki, Shrimp Saganaki, or just the best Greek seafood recipe ever, this dish is bursting with Mediterranean flavour. Fresh cherry tomatoes, olive oil, garlic, prawns, feta, and ouzo all come together for a holiday-on-a-plate moment you’ll want to make again and again.

🍅 FULL RECIPE & METHOD 🍅
1️⃣ Add extra virgin olive oil to a pan on medium heat.
2️⃣ Cook ½ finely diced onion for 3–4 mins until softened.
3️⃣ Add 2 sliced garlic cloves + pinch of chilli flakes (optional). Cook 1 min.
4️⃣ Add 400g peeled cherry tomatoes (or a 400g tin). Season with salt, pepper & pinch of sugar. Cover and simmer 5–6 mins until tomatoes break down.
5️⃣ Remove lid, add dried oregano + a good glug of ouzo (or white wine). Reduce 3–4 mins.
6️⃣ Transfer sauce to an ovenproof dish, add peeled & deveined prawns, crumble over feta cheese, sprinkle with more oregano.
7️⃣ Bake at 180°C (350°F) for ~5 mins until prawns are cooked and feta is golden.

Serve with warm crusty bread to mop up the sauce. Absolute Greek perfection! 🥖✨

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#GreekFood #PrawnSaganaki #ShrimpSaganaki #GreekRecipes #SeafoodRecipe #MediterraneanFood #ComfortFood #GreekClassic

Today we’re making a Greek classic prawn saganaki or shrimp saganaki as our American viewers would say. It’s rustic, it’s vibrant, and it’s the sort of dish that brings a little taste of the Aian to your table. We’re going to start by adding some extra virgin olive oil to a pan that’s on a medium heat. And to that, I’ve got half a white onion, which I’ve finally diced. Basically soften this down. So, it’s going to take probably a good couple of minutes in there. Next, I’m going to add two cloves of garlic, which I’ve just finely sliced. And I like with mine to add some crushed chili. I just like that little hint of heat. And just let that cook out for another minute. And whilst it’s doing that, show you my tomatoes. And all I’ve done with them is peeled them. So I do that by just putting a little crisscross on the bottom of each tomato with a sharp knife. And then pour over boiling water. Let it sit for about 5 minutes. And those skins come off really, really easily. So, if you don’t have your own tomatoes or you don’t want to use fresh, use 400 g of tinned tomatoes. So, they’re going to go straight into our mix. And then to that, I want to add some crack pepper and some salt and a pinch of sugar. I’m going to put the lid on this and we’re going to cook that for about 5 to 6 minutes. Okay, so let’s check on these tomatoes. They are looking good to me. So, we’re now going to add in our final ingredients, oregano. Give that a stir in. And then the allimp important uzo. I like it with uzo. It is the classic way. Let’s give it a little try. Oh, that anidi taste. If you don’t want to use uzo or you haven’t got it in, replace it with white wine, anything that you would drink. I’m going to leave this uncovered now. I’m going to cook this down till it starts to thicken up. So, probably about another 3 to four minutes. This is looking perfect to me. And if you see, it’s thickened up nicely. So, you want some of your lovely tomato sauce. As a matter of fact, I’m just going to pour it in there. Obviously, prawns or shrimp. So, let me know down in the comments, guys. I’m thinking pill prawns next Tuesday or crab meat stuffed shrimp. And then, of course, it wouldn’t be a saganaki without your feta cheese. So, I like to just crumble a bit over the top with a little bit more of our dried oregano. This is ready now to go into the oven. So, you want your oven preheated to 180 C. I don’t have an oven out here, but I do have a gas fired pizza oven may. And that’s where I’m going to put it in. So, let’s get it on. It’s probably going to take about four to five minutes for those prawns to be cooked and that top to go nice and golden. Okay, so this is browned up beautifully. We’ve got a lovely crispy top. The prawns are cooked to perfection. It smells wonderful. That is delightful. This is a great little dish. It’s quick, easy, and if you got tons of tomatoes left over, it’s definitely one to give a try.