Prawn Saganaki
No need to visit Greece for your saganaki fix. Make it at home. My prawn saganaki recipe uses fresh prawns, tomatoes and Greek feta. Don’t forget the ouzo!
Servings 4 serves
Calories 303kcal
Ingredients
- 250 g prawns fresh, cleaned deveined and tails left intact
- ¼ cup olive oil
- 1 red onion finely diced
- 2 cloves garlic finely minced
- 1 long red chilli finely chopped
- 1 pepper bullhorn variety, finely sliced
- 3 tablespoon ouzo
- 200 g tomatoes or 2 large tomatoes pureed in a blender
- ¼ cup flat-leaf parsley finely chopped
- 100 g feta cheese
- salt and pepper for seasoning
Instructions
- Heat the olive oil on medium heat in a large deep frying pan. Once heated through add the onion, garlic and chillis. Allow the mixture to soften and become translucent after a few mins.
- Add the prawns and saute gently for a few mins.
- Add the ouzo, tomatoes, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point, turn the temperature down to a medium-low simmer. Cook for 10 mins.
- Transfer the prawn saganaki mixture to oven-safe ceramic bowls and crumble the feta on top. Place under a hot grill (broiler) until the feta melts and oozes into the sauce.
Video
Notes
If you don’t have oven-safe ceramic bowls, you can use the same frying pan…just make sure it’s safe to use in the oven!!
Nutrition
Serving: 1serve | Calories: 303kcal | Carbohydrates: 7g | Protein: 18g | Fat: 20g | Saturated Fat: 6g