A classic taverna dish and a family favourite, prawn saganki is a quick dinner that’s special enough to impress guests, but doesn’t have you slaving over a hot stove. There’s plenty of saucy, garlicky-tomato goodness here, so serve it with crusty bread to mop up the juices.
Prawn Saganaki
Γαρίδες σαγανάκι
Ingredients
- 3 tablespoons olive oil
- 500 g medium green prawns peeled
- 1 head of garlic cloves finely sliced
- 1 green pepper finely diced
- 100 ml white wine
- Sofia’s chilli puree to taste
- 400 g fresh tomato grated
- 150 g Greek feta diced
- Sea salt and ground black pepper to taste
- Greek rigani to taste
Instructions
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Heat olive oil on medium-high heat in a frying pan, Add the diced green pepper and garlic slices, sauté until soft and fragrant but don’t allow them to brown. Add the white wine and sauté for 2-3 minutes, until alcohol has evaporated. Next, add the tomatoes, chilli puree and season to taste. Simmer until sauce thickens.
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Pour the tomatoes into an oven proof dish, place prawns on top of the sauce and dot over the cubes of feta and place under a hot grill for 15 minutes, or until prawns are just cooked and feta is starting to turn golden on the edges. Sprinkle with rigani and serve immediately.
