Sep 01 2026
Restaurants›Volos Greek Cuisine›Tiger Prawn Saganaki Recipe

Tiger Prawn Saganaki Recipe

Inspired by Volos Greek Cuisine
Time45m
Serves4

Kalamata olives, ouzo, tomato sauce with feta

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Ingredients

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Prawns & Marinade

Tomato-Ouzo Saganaki Sauce

Feta & Finish

Method

Prawns & Marinade

  1. 1

    Marinate prawns

    Pat prawns dry with paper towel. In a bowl combine 2 tbs olive oil, minced garlic, lemon juice, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add prawns and toss to coat. Marinate at room temperature for 15 minutes (or refrigerate up to 30 minutes).

Tomato-Ouzo Saganaki Sauce

  1. 2

    Sweat aromatics

    Heat 2 tbs extra-virgin olive oil in a 10–12 inch ovenproof skillet over medium heat. Add the diced shallot and cook, stirring, until softened and translucent (about 3–4 minutes). Add the sliced garlic and cook until fragrant, about 30 seconds—do not let it brown.

  2. 3

    Build sauce

    Stir in 2 tbs tomato paste and cook 1 minute to deepen flavor. Add the 400 g crushed tomatoes, 1 tsp sugar, 1 tsp dried oregano, 1 tsp red pepper flakes, 1 tsp salt and 1 tsp black pepper. Stir to combine and bring to a gentle simmer.

  3. 4

    Add olives & deglaze with ouzo

    Add the halved Kalamata olives to the sauce. Carefully pour in 2 tbs ouzo off the heat and return heat to medium to allow alcohol to evaporate for 1–2 minutes while stirring. Taste and adjust seasoning.

  4. 5

    Simmer

    Lower heat and simmer gently 6–8 minutes until sauce thickens slightly and flavors meld. If sauce becomes too thick, add up to 2 tbs water.

Assemble & Bake with Feta

  1. 6

    Arrange prawns

    Increase oven rack to upper-middle and preheat broiler to high (or oven to 200°C/400°F if broiling is not available). Spoon the simmered tomato-ouzo sauce evenly in the skillet (or transfer to an ovenproof dish if necessary). Arrange the marinated prawns in a single layer on top of the sauce, pressing them slightly into the sauce so they stay moist.

  2. 7

    Add feta

    Scatter the crumbled feta evenly over the prawns and sauce. Drizzle 1 tbs extra-virgin olive oil over the feta and prawns for browning and gloss.

  3. 8

    Bake or broil

    Place the skillet under the preheated broiler and broil 4–6 minutes until prawns are opaque and just cooked through and the feta is lightly golden at edges. If using oven at 200°C/400°F, bake 8–10 minutes and then place 1–2 minutes under broiler if you want more color. Do not overcook prawns (internal temp ~60°C/140°F).

Finish & Serve

  1. 9

    Garnish

    Remove skillet from oven. Sprinkle chopped fresh parsley, optional chopped oregano/thyme and lemon zest over the dish. Give a light grind of black pepper and a final drizzle of 1 tbs extra-virgin olive oil.

  2. 10

    Serve

    Serve hot in the skillet or transfer to a warmed platter with crusty bread or sliced pita for dipping into the tomato-feta sauce. Recommended serving: 3–4 prawns per person as a starter.

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