Prawn Saganaki Rick Stein Recipes
PRAWN SAGANAKI
No need to visit Greece for your saganaki fix. Make it at home. My prawn saganaki recipe uses fresh prawns, tomatoes and Greek feta. Don't forget the ouzo!
Provided by Peter G
Categories Appetizer Main Course
Time 45m
Number Of Ingredients 11
Steps:
- Heat the olive oil on medium heat in a large deep frying pan. Once heated through add the onion, garlic and chillis. Allow the mixture to soften and become translucent after a few mins.
- Add the prawns and saute gently for a few mins.
- Add the ouzo, tomatoes, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point, turn the temperature down to a medium-low simmer. Cook for 10 mins.
- Transfer the prawn saganaki mixture to oven-safe ceramic bowls and crumble the feta on top. Place under a hot grill (broiler) until the feta melts and oozes into the sauce.
Nutrition Facts : ServingSize 1 serve, Calories 303 kcal, Carbohydrate 7 g, Protein 18 g, Fat 20 g, SaturatedFat 6 g
PRAWN SAGANAKI
In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.
Provided by Angie
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
- Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
- Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
- Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 19.7 g, Cholesterol 277.5 mg, Fat 11.5 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 967.5 mg, Sugar 11.7 g
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