Creveti Saganaki

Daca ai mancat vreodata creveti saganaki pe o terasa greceasca si ai incercat sa reproduci gustul acela acasa — aceasta este reteta de care aveai nevoie. Creveti suculenti marinati cu condimentul grecesc CIO, sos aromat de rosii Mutti si feta cremoasa sfaramata deasupra — Grecia intr-o tigaie, gata in 20 de minute! Saganaki este un preparat clasic grecesc — o tigaie mica, un sos bogat si ingrediente simple care impreuna creeaza ceva cu totul special. Condimentul grecesc de la CIO aduce acea combinatie autentica de arome mediteraneene care transforma crevetii simpli intr-o vedeta a preparatului, iar rosiile Mutti adauga acea intensitate de sos pe care nu o gasesti oriunde. Feta greceasca isi pastreaza forma in timpul gatirii si adauga acea nota sarata si intensa care face totul complet. Servit cu paine crocanta pentru inmuiat in sosul acela divin de rosii cu oregano? Pur si simplu de neuitat!

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INGREDIENTE (pentru 4 portii)

Pentru creveti:

24 creveti mari
1 lingura amestec condiment grecesc CIO
sare

Pentru sos:

1 ceapa galbena aproximativ 150 grame taiata sferturi
50 grame ulei de masline
400 grame rosii cuburi din conserva Mutti
1 lingurita zahar
200 ml apa
1 lingurita sare
½ lingurita piper negru macinat
2 lingurite oregano uscat
5 frunze de menta proaspata

Pentru servire:

50 grame feta
patrunjel verde pentru ornat

Curatam crevetii si ii presaram cu condimentul grecesc CIO si sare. Ii amestecam bine si ii lasam putin la marinat — condimentul CIO patrunde rapid si transforma crevetii simpli intr-o vedeta a farfuriei!

Incepem cu sosul — baza acestui preparat spectaculos. Tocam marunt ceapa si o calim in ulei de masline intr-o tigaie larga la foc mediu, timp de aproximativ 2 minute, pana devine translucida si parfumata. Atentie sa nu o ardem — vrem doar sa se inmoaie si sa isi lase aromele.

Adaugam rosiile Mutti cuburi din conserva, zaharul, apa, sarea, piperul negru, oregano uscat si frunzele de menta proaspata. Amestecam bine si lasam sosul sa fiarba la foc mediu timp de aproximativ 15 minute, amestecand ocazional, pana cand se reduce usor si capata o consistenta bogata si parfumata. Zaharul echilibreaza aciditatea rosiilor si rotunjeste perfect aromele.

Adaugam crevetii marinati direct in sosul fierbinte si ii gatim 4 minute, pana cand devin roz si sunt complet gatiti. Atentie sa nu ii gatim prea mult — crevetii devin tari daca stau prea mult pe foc! Sfaramam feta deasupra sosului si o lasam cateva secunde sa se incalzeasca usor — isi pastreaza forma si devine cremoasa si parfumata fara sa se topeasca complet.

Impartim sosul cu feta in boluri generoase si presaram cu frunze proaspete de patrunjel verde si extra bucatele de feta sfaramata. Servim imediat, cu paine crocanta alaturi pentru inmuiat in sosul divin de rosii cu oregano!

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de creveti saganaki, te invitam sa incerci si alte retete inspirate:

English version

Prawn Saganaki

If you have ever eaten saganaki on a Greek terrace and tried to recreate that taste at home — this is the recipe you have been looking for. Succulent prawns marinated with CIO Greek seasoning, a rich aromatic Mutti tomato sauce and creamy crumbled feta on top — Greece in a pan, ready in 20 minutes! Saganaki is a classic Greek dish — a small pan, a rich sauce and simple ingredients that together create something truly special. The CIO Greek seasoning brings that authentic combination of Mediterranean flavours that transforms simple prawns into the star of the dish, while Mutti tomatoes add that intensity of sauce you simply cannot find anywhere else. Greek feta holds its shape during cooking and adds that salty and intense note that completes everything perfectly. Served with crusty bread for dipping into that divine tomato and oregano sauce? Simply unforgettable!

INGREDIENTS (for 4 servings)

For the prawns:

24 large prawns
1 tablespoon CIO Greek seasoning mix
salt

For the sauce:

1 yellow onion approximately 150 grams cut into quarters
50 grams olive oil
400 grams Mutti chopped tomatoes
1 teaspoon sugar
200 ml water
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons dried oregano
5 fresh mint leaves

For serving:

50 grams feta
fresh parsley leaves for garnishing

Clean the prawns and season with the CIO Greek seasoning and salt. Mix well and leave to marinate briefly — the CIO seasoning penetrates quickly and transforms simple prawns into the star of the dish!

We start with the sauce — the base of this spectacular dish. Finely chop the onion and sauté in olive oil in a large pan over medium heat for approximately 2 minutes, until translucent and fragrant. Be careful not to burn it — we just want it to soften and release its aromas.

Add the Mutti chopped tomatoes, sugar, water, salt, black pepper, dried oregano and fresh mint leaves. Mix well and leave the sauce to simmer over medium heat for approximately 15 minutes, stirring occasionally, until it reduces slightly and develops a rich and fragrant consistency. The sugar balances the acidity of the tomatoes and rounds off the flavours perfectly.

Add the marinated prawns directly into the hot sauce and cook for 4 minutes, until they turn pink and are fully cooked. Be careful not to overcook them — prawns become tough if they stay on the heat too long! Crumble the feta over the sauce and leave for a few seconds to warm through gently — it holds its shape and becomes creamy and fragrant without melting completely.

Divide the sauce with feta into generous bowls and scatter with fresh parsley leaves and extra crumbled feta. Serve immediately, with crusty bread alongside for dipping into that divine tomato and oregano sauce!

If you enjoyed this prawn saganaki recipe, we invite you to try other recipes for inspiration: Fritto misto, Stuffed Calamari with Shrimp or Tacos with Prawns and Guacamole.

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