Prawn Saganaki

The 84th of 100 recipes chosen from the blog to go into my cookbook, this is an absolute family favourite, exuding Mediterranean sunshine!

Ooooh, this is sooooo lovely that I cooked it twice in one week before blogging it – the cooking smells the first time around demanded immediate indulgence so no photographs were taken before we sat down… so I had to cook it again – shame!!!! It smells amazing and tastes even better! Greek in origin, this is a brilliant starter or supper that tastes like it belongs in a gorgeous summer holiday – you can practically feel the Mediterranean sun, smell the lavender carried on the breeze and hear the sea gently lapping on the shore. It’s quick to knock up and is definitely so much greater than simply the sum of its parts.

Serves 4 as a main meal and 6 as a starter

What you need…

A good splash of rapeseed oil

1 large red onion, chopped

3 garlic cloves, chopped

1 teaspoon dried crushed chillies

2 star anise

6 large, ripe tomatoes, chopped

Sea salt and black pepper

800g raw king prawns

50g Boursin cheese (the original recipe uses Feta but I prefer Boursin)

A small handful of parsley, roughly chopped

What to do…

Heat the oil over a moderate heat in a frying pan. Add the onions and garlic and sauté for a couple of minutes until soft but not brown. Stir in the chilli and the star anise, then add in the tomatoes, season with salt and pepper, cover and simmer gently for 5 minutes.

Next, dump in the Boursin cheese and then add in the prawns, stirring and cooking for a few minutes until the prawns are pink and the cheese is evenly dispersed. Remove the star anise.

Scatter over the parsley and serve immediately with a nice chunky doorstep of good, fresh bread – just yummy!


I just love this dish but if you wanted to be a little more authentic, replace the rapeseed oil for olive oil and the star anise for 3 tablespoons of ouzo. If you choose to do the latter, you’ll need to cook it off for a bit before adding the tomatoes to dispel the alcohol and reduce the liquid. However, star anise worked really, really well (weirdly, I didn’t have any ouzo in the house!)

Inspired by…

The Traveller’s Table (although I have mucked about with it quite a lot).

How easy…

Soooooo happy that I happened upon this ridiculously easy recipe!


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