Prawn Saganaki with Crumbled Feta
Prawns, Feta, tomatoes and Ouzo! Real Greek flavours get packed into a small pan called ‘Saganaki’ to make ‘Prawn Saganaki’ The name Saganaki is given to a range of dishes cooked in this small pan - they are quick and easy to make. Serve with plenty of fresh, crusty bread to mop up the sauce!
- 8-10 large prawns, shells on
- 4 ripe tomatoes, finely chopped or a jar of Odysea Heirloom pressed tomatoes
- 200g Feta cheese, crumbled in big chunks
- 1 red onion, finely chopped
- 2 cloves of garlic
- 1 tbsp of smoked paprika
- 1 tsp of tomato paste
- a shot of ouzo
- 2 star anise
- a pinch of sugar
- few basil leaves, finely chopped
- few sprigs of oregano
- salt & pepper to taste
- extra virgin olive oil
- Start by peeling and cleaning the prawns. Remove the shell if you like but keep the head and tails. Rub the prawns with salt and freshly ground pepper.
- Heat the olive oil in a frying pan over a medium heat. Cook the prawns for 1-2 minutes each side until done. Remove prawns from the pan and set aside.
- In the same frying pan, add a another glug of olive oil, sauté the onion and garlic. Once the onion has softened and become translucent, add the tomato paste, paprika and star anise.
- Follow with the shot of ouzo and allow alcohol to burn off.
- Add the peeled and grated tomatoes, salt and a pinch of sugar. Bring to the boil then simmer on a medium heat for about 8-10 minutes until most of the liquid has evaporated.
- Add in the crumbled feta, basil and oregano, give it a good stir to combine.
- Add the prawns and cook for a few minutes until the prawns are cooked.
- Serve with plenty of crusty bread to mop up the sauce.
This recipe will also work with ready peeled prawns. You can use Raki or white wine, if you do not have ouzo lurking in the cupboard reminiscent of past summer holidays.