Greek Prawn Saganaki Recipe

"Love seafood and this recipe from Good Chef Bad Chef looks like a good one. Personally I would not leave on the tails on the prawns."

Step by Step Method

Step 1

Preheat oven to 180C

Step 2

In a large frying pan sauté the onion and garlic in a little olive oil, till translucent approximately 3 to 5 minutes.

Step 3

Once cooked add the tomato paste, verjuice and simmer till it is reduced by half and then add the fresh tomatoes and apple cider vinegar cook for 5 minutes.

Step 4

Pour the tomato sauce into a medium sized baking dish and then add the prawns and feta cheese and bake in the oven for 10 to 15 minutes.

Step 5

Serve with parsley sprinkled on top and with bread and salad on the side.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Look for extra-virgin olive oil for the best flavor.
Choose fresh, ripe truss tomatoes for the best flavor and texture.

Ingredient substitutions

Substitute olive oil with avocado oil: Avocado oil has a higher smoke point than olive oil, making it a better choice for high-heat cooking. This will help ensure that the prawns are cooked properly and evenly.
Substitute grape juice with white wine: White wine will add a more complex flavor to the sauce, and will also help to reduce the acidity of the tomatoes. This will help to balance out the flavors in the dish.

Variations

Vegan Saganaki Replace the shrimp with 400g of firm tofu, drained and cubed. Replace the feta cheese with vegan cheese. Replace the olive oil with vegan butter.

Serve with

Greek Potato Salad

RECOMMENDED DISH DESCRIPTION: Greek Potato Salad is the perfect accompaniment to Greek Prawn Saganaki. The combination of potatoes, olives, feta and oregano is a classic Greek flavor combination that will balance out the flavors of the prawns. The potatoes also provide a nice contrast in texture to the prawns.

Greek Lamb Souvlaki

RECOMMENDED DISH DESCRIPTION: Greek Lamb Souvlaki is the perfect complement to Greek Potato Salad. The juicy, succulent lamb pairs perfectly with the salty feta and olives in the salad, while the oregano adds a unique flavor to the lamb. The combination of flavors and textures is sure to please any palate.

FAQ

Q: What type of olive oil should be used?

A: Extra virgin olive oil is recommended for best results. It is important to use a high quality olive oil to ensure the best flavor.

Q: How much olive oil should I use?

A: The amount of olive oil you use will depend on the recipe you are using. Generally, a good rule of thumb is to use 1-2 tablespoons of olive oil per serving.

Fun facts:

The Greek dish Saganaki, which is a popular appetizer, is the basis for this recipe. The dish is named after the small two-handled frying pan in which it is cooked, which is also called saganaki.

The dish is said to have been created by Greek celebrity chef Nikolaos Tselementes. He wrote the first Greek cookbook in 1910, which included a recipe for Saganaki. He is credited for popularizing the dish.