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Prawn Saganaki
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Prawn saganaki is a vibrant Greek dish featuring succulent prawns simmered in a rich tomato sauce infused with garlic, onions, and a kick of chilli. Finished with crumbled feta cheese and parsley, this dish offers a delightful balance of tangy, savoury, and slightly sweet flavours.
Ingredients
Method
Ingredients
- 2 tbsp extra virgin olive oil
- 1 brown or red onion, finely chopped
- 1 tbsp Bart chopped garlic
- 1 tsp Bart dried thyme
- ½ tsp Bart chilli flakes
- 2 tbsp tomato puree
- 400g tin chopped tomatoes
- 1 Bart bay leaf
- 125ml dry white wine
- ½ tsp sugar
- 200g large raw prawns
- Fresh parsley, to serve
- 100g feta, crumbled
- Crusty bread, to serve
- Lemon wedges to serve
Method
1. Add the olive oil to a large frying pan and heat over a medium-high heat. Add the onion and fry for 5 minutes until softened.
2. Stir through the garlic, thyme, and chilli and fry for a further minute. Add the tomato puree and stir through for 30 seconds.
3. Increase the heat to high and stir in the chopped tomatoes, bay leaf, and wine. Bring to the boil, cover, and simmer gently for 10 minutes. Remove the lid and bubble for a further 5 minutes. Stir in the sugar and season to taste with salt and pepper.
4. Stir in the prawns and half the parsley ad cover for a final two minutes, until the prawns are cooked through.
5. Remove the bay leaf. Sprinkle over the feta and remaining parsley and serve with the crusty bread and some lemon wedges.
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