Prawn (Shrimp) Saganaki Recipe with Feta Cheese
Prawn saganaki is a glorious Greek dish that rocks big old shrimp cooked in a lightly spiced tomato sauce that is finished with feta cheese... my version uses tinned cherry tomatoes that burst with flavour and just a little chipotle chilli which offer a lovely smokey flavour to the dish.
Servings 2 Servings
Calories 513kcal
Ingredients
- 12-14 Large King Prawns 350g
- 1 Medium Shallot 35g
- 2 Garlic Cloves
- 2 tablespoon Olive Oil
- 400 g Tinned Cherry Tomatoes 14oz
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Smoked Paprika
- 1 teaspoon Oregano
- ½ teaspoon Chipotle or Other Chilli Flakes
- ¼ teaspoon Salt
- ⅛ teaspoon Sugar
- ⅛ Black Pepper
- Handful Fresh Parsley
- 100 g Feta Cheese 1 Cup
Instructions
- If your prawns are frozen place them in a colander and run cold water over them for 5 minutes.
- Cut the shallot in half, peel it and then dice it as finely as you can.
- Peel and chop the garlic as finely as you can.
- Heat a 25cm or 10" frying pan over a medium high heat and add the olive oil.
- Toss in the garlic and shallots and soften for 60 seconds stirring constantly to stop them burning.
- Add the tinned tomatoes, red wine vinegar, paprika, oregano, chilli flakes, salt, sugar, black pepper and cook for 5-7 minutes or until the tomato sauce begins to thicken.
- Toss in the defrosted prawns and cook for 5 minutes tossing or stirring occasionally.
- Whilst the prawns are cooking, crumble the feta cheese and finely chop the parsley.
- When the prawns are cooked, remove the pan from the heat and finish them with the crumbled feta cheese and the chopped parsley. You can slide the pan under the grill to melt the feta if you wish, I prefer not to.
Video
Nutrition
Serving: 1 | Calories: 513kcal | Carbohydrates: 16g | Protein: 49g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Cholesterol: 414mg | Sodium: 2645mg | Fiber: 4g | Sugar: 9g
