4 15 mins
Print Recipe

Prawn Saganaki

Recipe by Justine Schofield


  • 1 x 410g can Ardmona Rich & Thick Diced Tomatoes with Paste Basil & Garlic
  • 2 tbsp Extra Virgin Olive Oil, plus extra to serve
  • 12 Green Prawns, deveined and tail intact
  • 30ml Ouzo or Pernod
  • 1/2 Onion, finely chopped
  • 50g Greek Feta
  • Pita, to serve


  1. Heat half of the oil in a pan over high heat. Add the prawns and seal for a few seconds on each side. Add ouzo and cook off the alcohol. Remove and set aside on a plate.
  2. Add remaining oil and onion and sauté until soft then add the tomatoes and bring to the boil.
  3. Return the prawns to the pan and simmer for 1 minute, being careful not to overcook the prawns.
  4. Garnish with crumbled feta and a little extra oil. Serve with a side of pita.
Prawn Saganaki

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