Prawn Saganaki with Feta Cheese
Prawn Saganaki with Feta Cheese
This Prawn Saganaki with Feta Cheese is a traditional Greek appetiser served at every little taverna in Greece. Anyone who has travelled to Greece will know how hard it is to resist this savoury gem which is usually served straight from the pan it was prepared in with plenty of crusty bread to mop up the delicious tomato sauce.
Prawn Saganaki with Feta Cheese
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Ingredients
- Tablespoons. extra virgin olive oil
- 2-3 cloves garlic finely chopped
- 1 medium red onion finely chopped
- 60 ml. dry white wine
- 1 x 400g tin chopped tomatoes
- 45 g olives pittrd & chopped
- 1 teaspoon. dried dill
- 1 teaspoon. dried oregano
- ½ teaspoon. crushed red chili flakes
- Salt and black pepper to taste
- 500 g. large prawns shelled and deveined
- 3 Tablespoons. fresh parsley leaves chopped and divided
- 120 g. Feta cheese crumbled
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown.
- Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.
- Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.
- Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.
- Remove from heat and adjust seasonings, to taste. To serve, transfer to a serving dish and top with remaining fresh parsley and crumbled Feta cheese. Enjoy!
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Fish, Main Courses, Recipes
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