Theo’s Prawn Saganaki – Greek Prawns with Tomato and Feta Recipe
Juicy prawns, enveloped in a gorgeous tomato sauce and creamy, salty feta cheese.
Ingredients
- 2 small onions finely chopped
- 4 cloves garlic finely chopped
- 1 small bunch thyme leaves and tender stems finely chopped
- 3-4 tablespoon olive oil extra virgin olive oil (EVOO)
- 40 g butter
- 400 g pureed tomato
- 250 ml white wine
- 2 tablespoons tomato paste
- 1/2 tablespoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 24 prawns shelled, deveined – tails on
- 150 g feta
Method
- Preparing the Prawn Saganaki
- Melt the butter with the EVOO in a heavy pan on a medium to high heat
- Add the chopped onions and fry them till they brown a little
- Add the garlic and fry that a little too
- Add the tomato puree, wine, tomato paste, thyme, oregano, salt and pepper
- Simmer the sauce until most of the liquid has been reduced
- Turn off the heat and add the prawns to the pan ensuring they are covered with sauce
- Crumble the feta on top and then transfer the pan to an oven with a full grill and grill until the feta begins to melt
- Serving the Prawn Saganaki
- Serve the Prawn Saganaki with fresh crusty bread
- Enjoy!
Watch the video
Key Points
"> Key Points It’s really important not to overcook the prawns. They need to be plump and juicy, not dry and chewy. Turn off the heat before adding the prawns to the pan and only grill the dish just long enough for the feta to begin melting. Serve this dish immediately after removing it from the oven, otherwise the heat in the pan will continue to cook and overcook the prawns