"Juicy prawns, enveloped in a gorgeous tomato sauce and creamy, salty feta cheese."
Prawn Saganaki
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Prep time 15mins
Cook time 20mins
Serves or Makes: 24
Recipe Card
ingredients
- 2 small finely chopped onions
- 4 cloves finely chopped garlic
- 1 small bunch finely chopped thyme leaves and tender stems
- 3 1/2 tablespoons extra virgin olive oil
- 40 gram butter
- 400 gram pureed tomato
- 250 milliliter white wine
- 2 tablespoons tomato paste
- 1/2 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 24 prawns shelled, deveined – tails on
- 150 gram feta
Preparing the Prawn Saganaki
Method
Step 1
Melt the butter with the EVOO in a heavy pan on a medium to high heat
Step 2
Add the chopped onions and fry them till they brown a little
Step 3
Add the garlic and fry that a little too
Step 4
Add the tomato puree, wine, tomato paste, thyme, oregano, salt and pepper
Step 5
Simmer the sauce until most of the liquid has been reduced
Step 6
Turn off the heat and add the prawns to the pan ensuring they are covered with sauce
Step 7
Crumble the feta on top and then transfer the pan to an oven with a full grill and grill until the feta begins to melt
Serving the Prawn Saganaki
Step 1
Serve the Prawn Saganaki with fresh crusty bread
Key Points
Step 1
It’s really important not to overcook the prawns. They need to be plump and juicy, not dry and chewy. Turn off the heat before adding the prawns to the pan and only grill the dish just long enough for the feta to begin melting.
Step 2
Serve this dish immediately after removing it from the oven, otherwise the heat in the pan will continue to cook and overcook the prawns