Prawn Saganaki


This is a really delicious Greek dish, the inspiration for which I lifted entirely from this month’s Sainsbury’s magazine. As soon as I read the words ‘Greek’ and ‘feta’, I had to give it a go!

I made a few small changes to the recipe though; I used fresh cherry tomotoes rather than a tin, along with a splash of passata. Because the tomatoes were so sweet, I didn’t need to add any sugar. I also doubled the amount of feta, but that won’t surprise you!

This is a very fast dish to make and has a luxurious taste to it; it would be the perfect for a date night.

I used frozen raw king prawns rather than unfrozen – this is because I bought them from a supermarket rather than a fishmongers, and I think the frozen raw ones must be fresher, because they are frozen so soon after being caught, rather than travelling who knows how far. I may be being completely deluded though, and if you can get to a fishmongers then do!

The recipe below will serve 2.

Prawn Saganaki

1 tbsp olive oil

1 red onion

2 cloves garlic

350g cherry tomatoes

75g passata

1 small glass white wine

250g frozen raw king prawns

Large bunch parsley

100g feta

1. Chop the onion and garlic and add to a saucepan with the olive oil. Cook on a medium heat for 1-2 minutes, until beginning to soften.

2. Add the tomatoes, passata and white wine. Bring to the boil, then turn down to a simmer for around 8-10 minutes, until the tomatoes have started to soften and break down a little.

3. Add the prawns, turn the heat back up, and cook until pink.

4. Turn the heat off and stir in the chopped parsley.

5. To serve, top each dish with the crumbled feta. You could eat it with bread on the side too.

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