Prawn Saganaki
Spicy, garlic prawns and melted feta in a tsiporou infused rich tomato sauce
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Servings: people
Equipment
- Small heavy based or cast iron frying pan (with a lid) that, ideally, you can use to serve
Ingredients
- 250 g fresh medium sized prawns cleaned and de-veined ideally just remove the shell from the body as the rest of the shell really adds to the flavour. (If using frozen prawns, thoroually dry before using).
- 4 good quality ripe fresh tomatoes (summer only) use tomato sauce or canned tomatoes out of season
- 1 red onion (finely sliced)
- 1 florina red pepper finely sliced
- 1 red chilli or chilli flakes (optional)
- 1 banana chilli or chilli flakes (optional)
- 2 spring onions finely chopped
- 2 cloves grated garlic
- 200g g feta, crumbled
- 1 tsp tomato concentrate
- 150 ml tsipouro or ouzo white wine is also good - but you can also leave out the alcohol
- ½ tsp sweep paprika
- ½ tsp oregano
- small bunch fresh thyme
- olive oil, salt and pepper
- small bunch parsely to serve optional
Instructions
- Gently heat your prawns in the pan in a tiny film of olive oil, just until they start to turn pink. De-glaze with the tsipouro (ouzo or wine), and remove to separate plate. You will finish cooking the prawns in the sauce so just seal and add flavour. It is crucuial not to overcook the prawns.
- Add a little more olive oil to the pan and gently fry the onions, chill pepper and red pepper. When they are really soft add the oregano, pinch of thyme, sweet paprika, spring onions and chilli. Infuse for a half a minute - you can now add, tomato paste, garlic and then the tomato sauce or fresh tomatoes. If you are using wine you can also add a splash more wine. Taste the sauce to check.
- Gently simmer until everything is soft and the sauce has thickened. Add a little black pepper to taste.
- When you are happy with the sauce, add the prawns, coat them well with the sauce and sprinkle the whole pan with the crumbled feta.
- Simmer with the lid on for about 2 minutes - until the feta melts. You can also put the dish under a hot grill for just under a minute to colour the cheese.
- Garnish with chopped parsely or fennel and serve with crusty bread and tsiporou....
Notes
If you don't want to flavour the sauce with Tsiporo or wine - you may need to sweeten the tomato sauce with a small squeeze of orange juice. Taste and adjust accordingly.
The quantities here are for a mezze dish to share.