• 1/3 of cup olive oil
  • 12 medium prawns
  • 4 ripe juicy tomatoes finely chopped
  • 1 red onion finely chopped
  • some hot chili pepper according to preference
  • 2 spring onions sliced (optional)
  • 2 cloves of garlic chopped
  • 60ml white grape juice
  • 2 tbsps fresh dill or parsley chopped
  • 200-250g feta cheese crumbled or cubed (8 oz.)
  • salt and freshly ground pepper
  • a pinch of sweet paprika (optional)


Start by peeling and cleaning the shrimps. – To prepare the sauce, dice the fresh tomatoes and let them strain in a colander, so that no excess water is added to the sauce. – Heat the olive oil over medium heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chili peppers and season with salt and pepper. – Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with a lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit. – In the meantime, season the shrimps with salt and pepper on both sides. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the shrimps, sauté for 1 minute on each side and deglaze with the grape juice. – Pour the sauce into the saucepan along with the shrimps and stir. Top the Shrimp Saganaki with the crumbled or cubed feta cheese, place the lid on and cook for 3-4 more minutes, until the feta slightly melts. – Garnish the Shrimp Saganaki with spring onions, chopped parsley or dill and serve while still hot. Enjoy this traditional Greek Shrimp Saganaki recipe with rice or traditional pasta topped with some extra feta cheese.

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