Make this prawn saganaki recipe and pretend you are on a Greek island... Delicious prawns in a rich tomato sauce flecked with salty, melty feta cheese.
400g(14oz) tin diced tomatoes in juice(crushed tomatoes)
120ml(½ cup) dry white wine or water
450g(1 pound) raw jumbo prawns (shrimp)
200g(7 oz) feta cheese, crumbled
Chopped parsley or fresh thymeto garnish
Salt and pepper to seasonto taste
Serving suggestions
Crusty bread to serve as a starter
Steamed rice to serve as a main
Instructions
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.
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.
Stir in the prawns, mixing into the sauce until they turn pink, 2-3 minutes.
Top with the crumbled feta (and drizzle with extra virgin olive oil if you like) and cook under a hot grill (broiler) until the feta starts to colour and melt.
Check the seasoning and add salt and pepper to taste. Garnish with chopped parsley.
Serve as a shared starter with plenty of crusty bread or as a main dish over rice.
Video
Notes
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.