Prawn Saganaki

6
Servings
30m
Prep Time
13m
Cook Time
43m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (279.3 g)
  • Calories 241.5
  • Total Fat - 10.2 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 220.8 mg
  • Sodium - 1138 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.6 g
  • Protein - 29.1 g
  • Calcium - 260 mg
  • Iron - 1 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a large ovenproof frying pan over a medium heat and add the onion, garlic, oregano and chilli and cook, stirring occasionally, for about 3 to 4 minutes, or until soft and then add wine and bring to a boil and boil for about 1 minutes, or until sine is almost evaporated.

Step 2

Now add the prawns, tomatoes and tomato paste and season with salt and pepper and cook, stirring occasionally, for about 3 minutes, or until prawns are almost cooked and then sprinkle fetta over the top and cook in a very hot oven (240C) for about 5 minutes or until fetta is slightly melted and garnish saganaki with fresh parsley leaves and serve with crusty bread.

Tips & Variations


No special items needed.

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