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School prawn saganaki

A Gourmet Traveller Greek-style recipe for saganaki with school prawns and feta cheese.

By Andy Harris
  • Serves 4
School prawn saganaki (pictured with taramasalata toast, swordfish kebabs with watermelon salad and crab salad with cherry tomatoes and capers)
School prawn saganaki (pictured with taramasalata toast, swordfish kebabs with watermelon salad and crab salad with cherry tomatoes and capers)

Serves 4 as part of a Greek seafood mezedes plate.

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 350 gm school prawns
  • 2 cloves garlic, finely chopped
  • 1 ripe tomato, peeled, seeds removed and coarsely chopped
  • 120 gm Greek feta, cut into 2cm cubes
  • 1½ tbsp flat leaf parsley, finely chopped

Method

Main
  • 1
    Heat oil in a frying pan over high heat, add prawns and garlic and sautè for 3 minutes. Add tomato, cook for 3 minutes, add feta and cook for 3 minutes or until feta just begins to melt and sauce has thickened. Scatter with parsley and season with freshly ground black pepper. Transfer to a bowl and serve immediately.