Garides Saganaki
This Greek seafood builds raw king prawns, freshly chopped parsley and white wine into a comforting meal you can have ready in about 85 minutes. You'll find the full ingredient list (with a scaler to change the servings), 12 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for saucepan and pan. At medium difficulty across 12 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
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How to make it
- Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.
- Heat 2 tablespoons of oil in a saucepan.
- Add the onion; cook and stir until soft.
- Mix in the parsley, wine, tomatoes, garlic and remaining olive oil.
- 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. 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.
- 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.
- Let stand until the cheese starts to melt.
- Serve warm with slices of crusty bread.
- 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.
You'll use: Saucepan · Pan · Large pot
Watch how it's made
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Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
What to serve with Garides Saganaki
- Moussaka Beef
- Honey Yogurt Cheesecake Dessert
- Stuffed Lamb Tomatoes Lamb
- Lamb and Lemon Souvlaki Lamb
Tips & common questions
How long does Garides Saganaki take to make?
About 85 minutes from start to finish — an estimate based on the 12 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Garides Saganaki via TheMealDB (open database). ▶ Video. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.