Entrée: Greece – Γαρίδες Σαγανάκι ▶ Garides Saganaki (Shrimp Saganaki)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

1 lb / 450 g tiger prawns, peeled and deveined
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 g) butter
2 cloves garlic, thinly sliced
1 small shallot, finely chopped (optional)
1 cup (150 g) cherry tomatoes, halved
1 / 2 cup (120 ml) crushed tomatoes, no sugar added
1 / 2 cup (75 g) feta cheese, crumbled
1 tsp dried oregano
1 / 4 tsp red pepper flakes
1 / 3 cup (50 g) Kalamata olives, pitted and halved
1 / 4 cup (15 g) fresh parsley, chopped
Lemon wedges, to taste
Salt and black pepper, to taste

Instructions

1. Preheat oven to 200°C (400°F). Heat olive oil and a knob of butter in an ovenproof skillet over medium-high heat.
2. Sear prawns briefly (30–60 sec per side) until just opaque; remove and set aside.
3. Add shallot (if using) and garlic to the skillet and sauté until fragrant. Stir in cherry tomatoes and a small amount of crushed tomatoes; simmer to reduce slightly.
4. Season with oregano, red pepper flakes, salt and pepper; stir in olives.
5. Nestle the prawns into the sauce, sprinkle crumbled feta evenly over the top, and transfer the skillet to the oven for 6–8 minutes until feta softens and edges brown lightly.
6. Finish with chopped parsley and a squeeze of lemon. Serve hot.

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