Prawn (Shrimp) Saganaki
Servings: 4 servings
This Prawn (Shrimp) Saganaki recipe combines a rich tomato sauce, tender prawns and golden, bubbling feta for a quick and impressive meal.
Ingredients
PRAWN SAGANAKI
- 2 tbsp olive oil
- 1 red onion sliced
- 1 tbsp freshly minced garlic
- 1 tbsp freshly grated ginger
- 3 tbsp tomato paste concentrated puree
- ½ cup 125 ml white wine (or use 1 tbsp white or red wine vinegar)
- 800 g 1¾ lb canned crushed tomatoes
- 2 tbsp fresh oregano leaves or 1 tsp dried oregano
- ½ tsp chilli red pepper flakes (optional)
- 1 tsp sugar
- 1 tsp sea salt flakes
- 450 g 1 lb prawns (shrimp), peeled, deveined and tails left intact if you like (fresh, or thawed if frozen) (see note 1)
- 150 g 5½ oz Greek feta
TO SERVE
- ¼ bunch parsley finely chopped
- Lemon wedges
- Sourdough bread use gluten-free bread if necessary
Instructions
- Preheat the oven grill (broiler) to high.
- Make the sauce – Heat the olive oil in a large, deep, heavy-based frying pan over medium heat. Add the onion, garlic and ginger and cook, stirring, for 3–4 minutes until tender.
- Add the tomato paste and cook, stirring, for 1–2 minutes.
- Add the wine (or vinegar) and cook for 2 minutes, until evaporated.
- Add the crushed tomatoes, oregano, chilli flakes (if using), sugar and salt. Simmer for 10 minutes, or until the mixture has thickened and reduced by about one-third.
- Add the prawns – Add the prawns and cook, stirring, for 1–2 minutes or until just cooked through.
- Finish under the grill (broiler) – Remove from the heat, crumble over the feta and place into the oven under the grill for 3–4 minutes, or until bubbling and the feta is golden brown. Don’t skip this step!
- Serve – Serve sprinkled with parsley, topped with a squeeze of fresh lemon and crusty bread on the side.
Notes
Note 1 – I keep a bag of peeled prawns (shrimp) in the freezer for recipes like this. They are generally peeled and deveined and are quick and easy to thaw (in cool running tap water), which means dinner is ready fast and with minimal fuss. You can use any frozen or fresh prawns that you have available to you. Just make sure they are raw and not cooked. The recipe is based on using small–medium prawns. If using a larger variety, make sure you adjust the cooking time. The prawns need to be peeled, deveined and the tails left intact (optional).
Make Ahead
Tomato sauce – Prepare the sauce ahead of time. Store refrigerated in an airtight container for up to 3 days, or freeze for up to 3 months. Can be reheated from frozen.Leftovers
Best made and eaten immediately but leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in the microwave for best results. Not suitable to freeze.Scan for full recipe:
