SAGANAKI PRAWNS

Winter warming prawn dish.  Juicy prawns in tomato and white wine sauce, mixed with garlic, spices and crumbly feta.  Perfect Greek dish for a family or romantic dinner for two. Serve it with rice or crusty bread, a squeeze of lemon and extra feta to lighten up the sensors.


Prep time:  25 minutes Cook time: 30 minutes

Total time: 45 minutes

Servings: 4


 

INGREDIENTS

  • 1kg green king prawns

  • 3 tbsp olive oil

  • 400g tomato passata

  • ½ cup water

  • 1 vegetable stock cube

  • 10 cherry tomatoes

  • 1 medium brown onion, finely diced

  • 3 garlic cloves, minced  

  • 1 lemon, juice squeezed

  • 1 tsp dried oregano

  • ½ tsp paprika

  • 1 bay leaf  

  • 60g greek feta (and a little more depending on your taste preferences)

  • ½ cup white wine

  • 1 handful parsley, coarsely chopped

  • 1 tsp chilli paste or chilli flakes

  • ½ tsp salt

  • ½ tsp pepper

  • Crusty sourdough bread or basmati rice to serve

 

METHOD

  1. Place a large non-stick pan on medium heat.  Add the oil to the pan and heat. Add onion and garlic.  Cook for about 5 minutes or until soft.

  2. Add tomatoes, tomato passata, water, vegetable stock and wine to the pan.  Add bay leaf, oregano, chilli flakes, paprika, salt and pepper. Mix ingredients. Bring sauce mixture to a gentle boil or until the sauce begins to thicken.  

  3. Reduce heat to low.  Add prawns, covering the prawns with the sauce. Add parsley and stir into mixture.

  4. Cook mixture for 5-10 minutes or until prawns a cooked. Add lemon juice. Remove from heat. Crumble ½ feta and mix into the sauce.  

  5. Serve prawns with remaining feta, a few parsley leaves and rice or sourdough bread.