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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
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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.