Prawn Saganaki Recipe
Happy New Year everyone!!
...did you miss me?
We've just returned from a 2 week road trip from Melbourne to the Gold Coast and back, stopping in Sydney and a bunch of other places along the way.
I took heaps of pictures...of course
More on that later next week.
But first, a yummy Greek recipe to start off 2013.
Healthy, low-fat, low-carb, easy peasy
and very fancy schmancy.
Definitely a dish to impress.
Simply translated, Saganaki means "in the pan".
I've had the haloumi cheese done as saganaki, but never the prawns. So when we were recently in Sydney, we had dinner at a Greek restaurant in Darling Harbour with Mr3P's cousin and his lovely family.
That's where I got to try this dish...and it was incredible!!
So I put on my recipe detective hat and figured out how to make my own little version.
It wasn't too hard....it's a very simple dish.
Prawn Saganaki (3pickles version)
Serves 4 as a main or 6 as an entree
- 1kg whole, green prawns (once I peeled and de-veined them, they weighed around 600g)
- 1 x 810g tinned, diced tomatoes
- 1 tablespoon of good olive oil
- 1 small onion, finely diced
- 1 heaped teaspoon of crushed garlic
- 1/2 teaspoon of crushed chilli (or to taste)
- 1 cup of white wine
- salt & white pepper to taste
- 200g feta (I used a soft, Danish feta)
- fresh parsley to serve
Soften onion and garlic in a large fry pan.
Add undrained, tinned tomatoes, chilli, salt and pepper and wine.
Simmer for a few minutes.
Transfer to an oven proof dish, sprinkle with crumbled feta and bake at about 200C for about 20 minutes (just check that the feta doesn't start to burn)
Remove from the oven and push the peeled prawns into the thickened sauce.
Return to the oven for 3-4 minutes. Don't overcook the prawns or they'll get tough and chewy.
Serve with a green salad and some fresh, crusty bread to sop up the sauce.
Don't tell anyone how easy it was to make...they'll think your a superstar!!
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