Prawn Saganaki
User Reviews
4.7
46 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Total Time
45 mins
-
Servings
4 serves
-
Calories
303 kcal
-
Course
Main Course, Appetizer
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Cuisine
Greek
Prawn Saganaki
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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!
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Ingredients
- 250 g prawns fresh, cleaned deveined and tails left intact
- ¼ cup olive oil
- 1 red onion finely diced
- 2 cloves garlic finely minced
- 1 red chilli finely chopped, long
- 1 black pepper bullhorn variety, finely sliced
- 3 tablespoon ouzo
- 200 g tomato or 2 large tomatoes pureed in a blender
- ¼ cup flat-leaf parsley finely chopped
- 100 g feta cheese
- salt for seasoning
- black pepper for seasoning
Instructions
- 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.
Notes
- If you don’t have oven-safe ceramic bowls, you can use the same frying pan…just make sure it’s safe to use in the oven!!
Nutrition Information
Show Details
Serving
1serve
Calories
303kcal
(15%)
Carbohydrates
7g
(2%)
Protein
18g
(36%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 1serve | |
| Calories | 303kcal | 15% |
| Carbohydrates | 7g | 2% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
46 reviews
Excellent
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