Prawn Saganaki

Servings :

Total Time:

4 -6 servings

45 minutes


olive oil onion garlic sugar thyme salt chilli flakes tomato paste bay leaves passata strained tomatoes /tomato purée tin diced tomatoes in juice (crushed tomatoes) dry white wine or water raw jumbo prawns (shrimp) feta cheese, crumbled parsley or fresh thyme to garnish Salt and pepper Serving suggestions Crusty bread to serve as a starter Steamed rice to serve as a main

Step 1

Heat the oil in a large oven-safe casserole dish. Sauté the onion over medium-low heat for 5 minutes, stirring, until slightly softened. Stir in the garlic, salt, sugar, thyme, chill flakes and bay leaves and cook for a couple of minutes.

Step 2

Add the passata, chopped tomatoes, tomato paste and wine and bring to a simmer.Cook, stirring occasionally, for 20-30 minutes until the tomato sauce has thickened.

Step 3

Stir in the prawns, mixing into the sauce until they start to turn pink.

Step 4

Top with the crumbled feta and cook under a hot grill (broiler) until the feta starts to colour and melt.

Step 5

Check the seasoning and add salt and pepper to taste. Garnish with chopped parsley or fresh thyme. Serve as a shared appetiser (meze) with plenty of crusty bread or as a main dish over rice.

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