This is a typical mezze (Greek version of tapas) and normally served with other mezzedes and some ouzo to accompany the meal. It's nice with some bread dipping (dipping bread into sauces and just plain olive oil is very typical in Greece and totally delicious). I also find this dish can be a meal on its own served with couscous. One great thing about it, is that it's very simple to make and a great accompaniment when making mezzedes/tapas as there's no fuss involved in making it and always goes down well with friends. When cooking other mezzedes I usually prepare the sauce before hand and add the prawns and feta just before serving.
There are slightly different ways of preparing garides saganaki, as with everything. So here I will share my own version. It's very typical in restaurants in Greece to have it served with whole prawns (shells included). Here I present a simplified version by using peeled, cooked prawns. If you decide to make it with raw prawns, all you need to do is cook the prawns in the sauce for 5 minutes until pink and then add the feta.
There are slightly different ways of preparing garides saganaki, as with everything. So here I will share my own version. It's very typical in restaurants in Greece to have it served with whole prawns (shells included). Here I present a simplified version by using peeled, cooked prawns. If you decide to make it with raw prawns, all you need to do is cook the prawns in the sauce for 5 minutes until pink and then add the feta.
The recipe:
Serves 3-4 people with couscous and a salad as a main meal or more people as part of a mezzedotapas evening.
Ingredients:
5-7 tomatoes
± 400g cooked and peeled king prawns
1 green pepper
100-150g feta cheese
1-2tbs olive oil
dried origano
a pinch of sugar
a pinch of sault and pepper
Optional: dilute a tablesoon of tomato paste with half a cup of water and add in the pot with the tomatoes in step one.
Recipe:
1. Roughly chop the tomatoes into small chunks. Put in a pot and simmer for around 20-30 minutes until the juices are almost gone and the tomatoes have turned into a sauce. Meanwhile chop the green pepper into large chunks.
2. Add the green pepper, olive oil, origano, sugar, salt and pepper and leave to simmer until the pepper chunks are softened (if you find the sauce dries up before the peppers are cooked add a bit of water).
3. Chop the feta into large chunks. Add the prawns and feta in the sauce and heat through for a couple of minutes (the feta will slightly melt and give the dish a pinkish colour). Serve immediately.
And that is all there is to it!
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