Let me tell you, if you’re ever in need of a dinner that looks fancy but takes no more effort than tossing your laundry into the machine (and remembering to turn it on this time), this is it. Prawn saganaki is the Greek holiday you didn’t know you could plate up in 20 minutes flat.
I first had this dish in a seaside taverna in Naxos — or was it Mykonos? Honestly, the memory is a bit ouzo-blurred — but I remember the warm tomato sauce bubbling away, sharp feta melting into the edges, and prawns so plump they’d practically wave at you. This version is Rick Stein’s take, and it hits that salty-sweet, creamy-spicy balance so beautifully. Pour yourself something cold and dive in.
Why You’ll Love It
- It comes together in 20 minutes. Seriously, even with interruptions.
- That sauce! Tomato, ouzo, and chilli come together like a bold Mediterranean trio.
- You get feta baked right on top — no further persuasion needed, really.
- It’s dead easy to scale for two or a whole crowd.
- Great with crusty bread or even a bowl of pasta underneath.
- Feels special, but it’s a total weeknight win.
Ingredients
- 250g fresh prawns, cleaned and deveined, tails left on
- ¼ cup olive oil
- 1 red onion, finely diced
- 2 cloves garlic, minced
- 1 long red chilli, finely chopped
- 1 bullhorn pepper (or red bell pepper), thinly sliced
- 3 tbsp ouzo (or Pernod)
- 200g fresh tomatoes, pureed (or canned, if you’re in a rush)
- ¼ cup chopped flat-leaf parsley
- 100g feta, crumbled
- Salt and black pepper to taste
How to Make It
Start with the aromatics:
Warm up the olive oil in a big pan (one with a lid is best). Toss in the onion, garlic, chilli, and sliced pepper. Let them soften for a few minutes — no rushing here, low heat is key.
Add the prawns:
Once the onions are glossy and fragrant, stir in your prawns. Cook for 1–2 minutes just until they begin to curl. You’re not fully cooking them yet, just giving them a warm-up.
Hit it with ouzo and tomatoes:
Pour in the ouzo — you’ll smell that licorice kick right away — and add your blended tomatoes. Season with salt and pepper. Stir gently and let the sauce come to a bubble.
Simmer it slow:
Turn the heat down to medium-low and let everything simmer for about 10 minutes. You want the sauce thick but still a bit saucy (technical term).
Crumble the feta:
Transfer the prawn mixture to an oven-safe dish if you like — or just leave it in the pan — and crumble the feta right over the top. Be generous.
Bake or grill:
Pop it under a hot grill for 3–5 minutes, just until the feta starts to brown and bubble. It’s worth the extra step.
Common Mistakes and How to Dodge Them
Why are my prawns rubbery?
You’ve overcooked them — easy mistake. They only need a few minutes. Add them after the sauce has started simmering, not before.
The sauce is too watery — what now?
Let it simmer uncovered a bit longer next time. Or toss in a small spoon of tomato paste to tighten it up.
Too spicy?
Chillies vary wildly. Use half next time, or deseed it first. You can always add heat — but you can’t take it out.
Storage and Reheating
Fridge: Pop leftovers in a sealed container for up to 2 days.
Freezer: Freeze only if you really have to — prawns don’t love it, but it’ll keep for a month.
To Reheat: Warm gently in a pan with a splash of water or stock. Microwave works in a pinch too, but don’t let it go rubbery.
Frequently Asked Questions
Can I skip the ouzo?
You can — though you’ll miss the unique depth. Sub with Pernod, or just add a pinch of fennel seeds for something similar.
Can I use frozen prawns?
Absolutely. Just thaw and pat dry first. No one likes soggy seafood.
Is this dish very spicy?
Mild to medium, depending on your chilli. Adjust to taste. You’re the boss.
Do I have to grill it?
Technically, no — but it’s the difference between “yum” and “WOW.” The bubbling feta takes it up a notch.
Nutrition Facts (Per Serving)
- Calories: 332 kcal
- Fat: 11g
- Carbs: 30g
- Protein: 28g
- Sugar: 11g
- Sodium: 860mg
- Fibre: 7g
More Rick Stein Recipe:
Rick Stein Prawn Saganaki
Description
A fiery and creamy seafood dish of prawns simmered in tomato, ouzo, and chilli, then baked with melty feta — a perfect Mediterranean escape.
Ingredients
Instructions
- Sauté onion, garlic, chilli, and pepper in olive oil.
- Add prawns and cook just until they begin to curl.
- Stir in ouzo, tomatoes, parsley, salt, and pepper.
- Simmer for 10 minutes on medium-low heat.
- Crumble feta on top, then grill until bubbling.
- Serve hot with crusty bread or rice.
Notes
- Use fresh prawns for best flavor and texture.
- Keep tails on for a rustic presentation.
- Don’t overcook the prawns — they cook quickly!
- Grill just before serving for a golden feta topping.