Sauteed Prawns with Feta (Garides Saganaki)

This traditional Greek recipe (Garides Saganaki) shows that Prawns, Feta and tomatoes are a great combination. It works beautifully, resulting in a harmonious balance of flavors. Though it can be made year round with canned tomatoes, it is sensational with fresh sweet ripe ones, so is best prepared in summer. Serve it as an appetizer or as a main course with rice. white beans or potatoes.

  • 450 g prawns, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 1 onion, finely chopped
  • 1 red or yellow bell pepper, seeded and chopped into small dice {optional extra)
  • 2-3 teaspoons finely chopped garlic
  • 1 tablespoon fresh oregano, marjoram or basil, or 1 1/2 teaspoons dried
  • 1 green chili pepper, such as a jalepeno or serrano, finely chopped
  • 1 tablespoon lemon juice
  • 2 cups fresh tomatoes diced or roughly grated OR 1 400 ml can diced tomatoes
  • salt and freshly ground pepper to taste
  • 1/4 cup white wine or 3 tablespoons Ouzo
  • 120 g coarsely crumbled feta cheese, preferably Greek
YIELD: Serves 4
COURSE: Seafood
  1. Heat the olive oil in a large skillet and sauté the onion and the hot pepper until soft, about 5 minutes. Add the tomatoes and bell peppers (if using). Season with salt, pepper, oregano and lemon juice and simmer the sauce for 5 minutes, until it thickens slightly.
  2. Add the shrimp and feta cheese, and simmer over medium heat until the shrimp turn bright pink and the feta begins to melt, about 5 minutes. About 2 minutes before removing from heat add the wine or ouzo, if desired. Toss in the parsley and serve.