Prawn saganaki

    Prawn saganaki

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    About this recipe: In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being a starter of fried cheese. We're changing things up a little for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 red onion, halved and thinly sliced
    • 3 cloves garlic, thinly sliced
    • 2 tablespoons tomato puree
    • 120ml white wine
    • 1 jar tomato, olive and ouzo pasta sauce (see note)
    • 675g prawns, peeled and deveined, tail on
    • 75g Greek feta cheese, crumbled
    • 2 tablespoons chopped fresh flat-leaf parsley

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 6.
    2. Heat olive oil in a large pan over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato puree into onion mixture; cook and stir for 1 minute.
    3. Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir pasta sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
    4. Spread tomato mixture into the base of a baking dish; top with prawns and sprinkle evenly with feta cheese.
    5. Bake in the preheated oven until prawns are bright pink on the outside and cooked through, about 10 minutes; top with parsley.


    For tomato, olive and ouzo pasta sauce, you can use 380g tomato passata and stir 2 tablespoons ouzo and 2 tablespoons chopped kalamata olives into the sauce.

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