Prawns Saganaki

This entry is filed under Fish Recipes.

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Hello! I’m back at long last after my summer stint cooking in Corfu.

I haven’t managed a blog since then as my time has been taken up with the annual jam and jelly production which has kept me occupied until now.

So, hot of the press (or should that be stove?) I’m cooking what surely has to be one of the best corfuiot dishes available.  Giant succulent prawns cooked in a rich tomato sauce with a heavy helping of garlic and a soft crust of crumbled feta for added texture and savouriness….

Serves: 6
Effort Level: Easy
Shelf Life: 3 days in fridge

Ingredients:
1.5kg large raw peeled prawns
2 x 400g can chopped tomatoes.
2 x 150g packs feta cheese
2 large onions
1 head garlic
1 tsp dried oregano
1 tsp smoked paprika.
25g flat leaf parsley
4 tbsp olive oil

Equipment:
1.5 lt flameproof casserole dish
Chopping board and sharp knife

Here’s What You Do:
Preheat the oven to 200C

Finely chop the onions and garlic. Tip into the casserole dish with the oregano, paprika and olive oil and fry gently for five minutes.

Next add the chopped tomatoes and continue to cook for a further 5 minutes.
 
Meanwhile coarsely crumble the feta, add half to the casserole with the prawns, then cover the top with the remaining feta and bake on the middle oven shelf for 15 minutes.

Chop the parsley and scatter over the top and return to the oven for another five minutes or until golden and bubbling. Serve with crusty bread and a crisp green salad.

2 Responses to “Prawns Saganaki”

  1. martin says:

    I really want to eat now 😉 I’ll give a try to this recipe…

  2. Julia says:

    Nice to have you back Uma! I’ve missed your recipes and this looks like one to try. I think i’d prefer mozzerella to feta though.
    Many thanks x

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