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Prawn Saganaki

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Back to Top of Prawn Saganaki PageYou will need

Serves 6-8

1Kg large prawns, peeled and head removed, (leave tails)
500g Fresh chopped (ripe) tomatoes
300g Feta cheese, coarsely crumbled
1 large onion, finely chopped
5 big garlic cloves, crushed
Oregano and paprika
Pepper
Parsley, coarsely chopped
Vegetable stock cube
Olive oil

Back to Top of Prawn Saganaki PageDirections

1

Put olive oil, onions and garlic in a deep pan and seal.

2

Add chopped tomatoes, pepper, stock cube (crumbled) 1/2 of the paprika, oregano and parsley, and cook while stirring gently for 5 minutes.

3

Add prawns, Feta cheese and cook (while stirring gently) for a further 3 minutes. (Note if your Feta cheese is not very creamy then add 150g of fresh cream during this stage.)

4

Place in a large terracotta pot (or portion sized individual ones - like the ones we use at the Taverna) and sprinkle the remainder of the oregano, paprika and parsley over. Bake for 30 minutes at 200C until starting to brown.
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Back to Top of Prawn Saganaki PageServing suggestion

Eleni normally serves 'Prawn Saganki' with rice and fresh bread - it makes a very filling meal.
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