An elegant dish that comes together quickly and easily, it’s usually served as a meze (appetizer, like tapas).
The name comes from the pan it’s cooking in – a ‘sagani’ is a type of two-handled frying pan used in Greece. Ouzo is often used, but you can opt for dry white wine if you don’t have any or aren’t into the anise flavor. Serve with crusty bread, rice, potatoes or salad. Opa!
Ingredients
- 25 medium prawns, peeled/deveined
- 1 (14.5-oz) can diced tomatoes, with liquid
- 1 medium red onion, thinly sliced
- 3-4 cloves garlic, minced
- ¼ cup ouzo or dry white wine
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh parsley, chopped
- ¼ tsp smoked paprika
- ¼ tsp dried oregano
- 6 oz feta cheese, cubed (1 cup)
- ¼ cup olive oil, divided
- Salt and fresh-ground black pepper
- Optional: Pinch of crushed red pepper flakes
Directions
- Heat 1 Tbsp olive oil in a saucepan over medium-high heat. Add onion and sauté 2 minutes. Stir in garlic, crushed red pepper flakes, smoked paprika, oregano, and half the amount of dill and parsley. Add tomatoes with liquid and simmer until sauce thickens, about 6-8 minutes.
- Season shrimp with salt and pepper. Add 3 Tbsp olive oil to a large sauté pan. Once oil is hot, add the shrimp. Sauté 1-2 minutes and deglaze with ouzo/dry white wine.
- Stir the sauce into the pan along with shrimps. Top with feta cheese and place a lid on the pan. Cook a few more minutes until feta melts slightly.
- Garnish with fresh herbs and serve hot.