Garides Saganaki: Sautéed Greek Prawns

Garides Saganaki – Sautéed Greek Prawns

Garides Saganaki is a traditional Greek dish that combines the bounty of the sea with the vibrant flavours of Mediterranean cuisine. This savoury dish features prawns sautéed in a rich tomato sauce, flavoured with garlic, onions, fresh herbs, and a splash of ouzo, a classic Greek spirit. The prawns are then baked with crumbled feta cheese, creating a perfect harmony of flavours.

The name “Garides” translates to prawns or shrimp in Greek, and “Saganaki” refers to the small, two-handled frying pan in which the dish is traditionally prepared. This dish is known for its combination of fresh, juicy prawns with the tanginess of tomatoes and the creamy, salty flavour of feta cheese. The unique aroma of ouzo adds a distinct Greek flair, bringing an anise-flavoured depth to the sauce.

Preparing the Dish

To prepare Garides Saganaki, the prawns are typically sautéed first in olive oil along with onions and garlic until they are just pink. Then, the tomatoes (usually in the form of a fresh sauce or canned tomatoes) are added and simmered to develop the flavour. Ouzo is often incorporated to deglaze the pan, infusing the dish with a delicate licorice flavour. Fresh herbs like parsley and oregano are added for

an earthy note. Finally, the prawns are topped with crumbled feta and broiled or baked until the cheese begins to melt and slightly brown.

Served with Crusty Bread or Pasta

Garides Saganaki is often served with crusty bread or over pasta, allowing diners to soak up the delicious tomato and feta sauce. This dish is a favourite in seaside tavernas throughout Greece and is perfect as either a main course or an appetizer.

Bursting with the flavours of the sea, tomatoes, and feta, Garides Saganaki embodies the essence of Greek cuisine — simple, fresh ingredients cooked to perfection.

Garides Saganaki – Sautéed Greek Prawns Recipe

Ingredients:

1 lb (450g) large prawns, peeled and deveined
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) diced tomatoes (or 3 large fresh tomatoes, chopped)
1/2 cup dry white wine (optional)
1/4 cup ouzo (Greek anise-flavoured liquor) or substitute with more wine
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional, for heat)
Salt and pepper to taste
1/2 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
Lemon wedges for serving
Crusty bread or pasta for serving

Instructions:

Prepare the prawns: Rinse and pat dry the prawns. Season with a pinch of salt and pepper. Set aside.

Sauté the onions and garlic: In a large skillet or saganaki pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.

Create the sauce: Pour in the diced tomatoes (along with their juices) and add the white wine (if using) and ouzo. Stir in the oregano, red pepper flakes (if using), and sugar (if needed). Let the sauce simmer on medium heat for about 10-12 minutes, stirring occasionally, until it thickens slightly and the alcohol evaporates.

Add the prawns: Nestle the prawns into the sauce in a single layer. Cook for about 3 minutes per side until they turn pink and are cooked through.

Add feta: Sprinkle the crumbled feta cheese evenly over the top of the prawns. Transfer the pan to the oven or broil (if oven-safe) for 5-7 minutes until the feta melts and begins to brown slightly. If you don’t have a broiler, cover the skillet with a lid and cook on the stovetop for another 2-3 minutes.

Garnish and serve: Remove from heat and sprinkle with fresh parsley. Serve hot with lemon wedges and plenty of crusty bread or pasta to soak up the sauce.

Enjoy your Garides Saganaki — a flavourful Greek culinary delight!

Recommended wine for Garides Saganaki

Garides Saganaki, the Greek shrimp dish cooked in a tomato sauce with feta, garlic, and herbs, pairs beautifully with wines that balance its rich, tangy flavours and salty feta. Here are some ideal wine choices:

White Wines

Assyrtiko

A classic Greek choice, especially from Santorini. Assyrtiko’s crisp acidity, citrus, and mineral notes pair well with the shrimp and tomato without overpowering the delicate flavours.

Sauvignon Blanc

Look for a Sauvignon Blanc from regions like New Zealand or the Loire Valley in France. Its bright acidity and herbal notes match the freshness of the tomato and herbs.

Albariño

From Spain’s Rías Baixas, Albariño is refreshing with citrus and stone fruit notes that harmonize with seafood dishes, and its saline edge complements the feta.

Rosé Wines

Provence Rosé

The dry, light-bodied, and mineral-forward rosés from Provence are ideal, with enough acidity to match the dish while bringing subtle fruity notes that complement the tomato.

Greek Rosé Agiorgitiko

Greek rosés can offer a bit more body and depth, which pairs well with the rich sauce and spices in Garides Saganaki.

Light Red Wine (if you prefer red)

Pinot Noir

A lighter, fruit-forward Pinot Noir (ideally with low tannins) can work well, especially if lightly chilled. The berry flavours won’t overpower the shrimp, while the acidity balances the tomato sauce.