Prawn Saganaki
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Recipe: #31811
April 22, 2019
Categories: Dinner, Lunch, Main Dish, Shellfish, Shrimp, Fruit, Tomato, Vegetables, Onions, Greek, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, No Eggs, Alcohol, Wine more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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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