Garides Saganaki
Garides Saganaki from Greece.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 25 min
- Cook
- 40 min
- Rest
- None
- Total
- 1 hr 5 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Garides Saganaki is listed as seafood from Greece. The steps below follow the imported method, not an editorial rewrite. Times shown were read from those steps.
What you'll need
8 ingredients. Tap each one once it's out on the bench.
Ingredients
- Prawn500 g
- Olive oil44 ml
- Parsleyto taste
- White wine250 ml
- Chopped tomatoesto taste
- Garlic2½ ml
- Fetato taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Place the prawns in a pot and add enough water to cover. Boil for 5 minutes.
5 min
Step 2
Drain, reserving the liquid, and set aside. Heat 2 tablespoons of oil in a saucepan.
Step 3
Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil.
Step 4
Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened. While the sauce is simmering, the prawns should become cool enough to handle.
30 min
Step 5
First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on. When the sauce has thickened, stir in the prawns.
Step 6
Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat.
5 min
Step 7
Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.
Step 8
Though completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.
Nutrition
Per serving · estimate
- Calories
- 279 kcal
- Protein
- 30.5 g
- Carbs
- 5 g
- Fat
- 10.8 g
- Saturated fat
- 1.6 g
- Fibre
- 0.5 g
- Sugar
- 1.8 g
- Sodium
- 149 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Shellfish
- Milk
- Pescatarian
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Garides Saganaki take?
1 hr 5 min all in — 25 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Shellfish, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.