Saganaki is a traditional Greek dish made with Mediterranean staples like olive oil, oregano, garlic and onion.

The dish is generally served alongside laguna bread as a mezes (side dish) during the warmer months. And generally accompanied by an ouzo aperitif.

Saganaki is the name of the heavy frying pan used to cook the dish, which is generally made with cheese: but can be levelled up with everything from figs, ouzo and honey, to The recipe was created by Head of Greek Menus for Celestyal Cruises, Yanis Korologos.

Prawn Saganaki
Serves 6

50ml olive oil
50g onion, chopped
10g garlic, chopped
2kg raw prawns, deveined
50ml dry white wine
500g tomatoes, chopped
½ tsp dried oregano
20ml ouzo
10g parsley, chopped, plus extra leaves to serve
200g feta cheese, crumbled

Place half the olive oil in a medium frypan over medium-high heat. Add the onion and cook until softened, then add the chopped garlic and stir until combined. Add the prawns and toss well. Add the white wine and stir, scraping the bottom of the pan with a wooden spoon. Increase hat to high and cook for 2-3 minutes then transfer mixture to a clean bowl and set aside.

Place the same frypan over medium-high heat. Add remaining 25ml olive oil, chopped tomatoes and dried oregano. Simmer until slightly thickened, then add the ouzo, fresh parsley and cooked prawn mixture. Season and toss to combine. Scatter over crumbled feta and extra parsley leaves, to serve.

Celestyal Cruises operate authentic, personalised cruising experiences to the Greek Islands and East Mediterranean.