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Prawn Saganaki with Fresh Tomatoes and Feta
Juicy Prawns in a Rich Tomato and Feta Sauce
🍽️ 4 servings Prep 15 min. Cook 20 min. Total 35 min. ⭐ Easy

Fresh grated tomatoes, prawns and feta come together in a simple Greek saganaki. Crumbled feta enriches the sauce, while cubes added at the end keep their distinct texture.

The Story Behind the Recipe

My father first tasted this version of prawn saganaki at a tavern. He enjoyed it so much that he tried to recreate it at home. After experimenting, he managed to reproduce the flavor just as he remembered it.

This is his recipe. With so few ingredients, their quality makes a real difference. The tomatoes cook down, the feta enriches the sauce and the prawns need only brief cooking to stay juicy.

Enjoy it as a sharing dish or spoon it over pasta. For another version with ouzo and fennel, try my Prawn Pasta with Feta.

The Technique

  • Cook the prawns briefly and return them at the end.
  • Reduce the tomatoes before adding the cheese.
  • Use both crumbled feta and cubes.
Ingredients

  • Prawns: approximately 20, peeled and deveined

  • Fresh tomatoes: 3-4, grated

  • Feta: approximately 200 g / 7 oz, crumbled

  • Feta: approximately 200 g / 7 oz, cubed

  • Olive oil: enough for sautéing

  • Oregano: to taste

  • Salt

  • Black pepper

  • Sugar: a little, optional, depending on the tomatoes

Steps

Prawns and Tomatoes

  1. Lightly salt the prawns.

  2. Heat olive oil in a frying pan. Sauté the prawns without crowding, approximately 1 minute per side, depending on size. Remove.

  3. Add the grated tomatoes, a little salt and pepper to the same pan.

  4. Cook until most excess liquid evaporates and the sauce concentrates. Taste and add a little sugar only if needed.

Finishing

  1. Stir in the crumbled feta until incorporated into the sauce.

  2. Add oregano, the prawns and the feta cubes.

  3. Stir gently and heat just long enough to finish cooking the prawns.

  4. Serve immediately.

Tips and Secrets

  1. Season cautiously because feta is salty.

  2. Add the cubes last so they remain noticeable.

  3. If serving with pasta, use only as much as the sauce can generously coat.

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